Description

OTTOGI Original Katsu Sauce 295ml

Ottogi Katsu Sauce goes beyond traditional katsu dishes. Explore its endless possibilities by drizzling it over fried or grilled meats, using it as a dipping sauce for tempura or gyoza, or even adding a burst of flavor to stir-fried vegetables. Let your culinary creativity soar as you unlock new dimensions of taste.

Pork Katsu

• 4 boneless pork loin chops, about 1/2-inch thick
• Salt and black pepper, to taste
• All-purpose flour, for coating
• 2 eggs, beaten
• Panko breadcrumbs, for coating
• Vegetable oil, for frying
• Ottogi Katsu Sauce
• Cooked Japanese short-grain rice, for serving
• Shredded cabbage, for serving
• Ottogi Original Katsu Sauce, for drizzling

Instructions:

1. Season the pork loin chops with salt and black pepper on both sides.
2. Dredge each pork chop in flour, dip it in beaten eggs, and then coat it in panko breadcrumbs. Ensure that the pork chops are evenly coated with breadcrumbs.
3. Heat vegetable oil in a large skillet or frying pan over medium heat. Carefully place the breaded pork chops into the hot oil.
4. Fry the pork chops for about 3-4 minutes on each side until they turn golden brown and crispy. Adjust the heat if needed to prevent burning.
5. Once the pork chops are cooked through and crispy, transfer them to a paper towel-lined plate to drain excess oil.
6. Let the pork chops rest for a few minutes, then slice them into strips.
7. Serve the Pork Katsu strips alongside cooked Japanese short-grain rice and shredded cabbage.
8. Drizzle Ottogi Katsu Sauce or Tonkatsu sauce over the Pork Katsu strips.
9. If desired, serve with pickled ginger on the side for added flavor.
10. Enjoy the delicious Pork Katsu with Ottogi Katsu Sauce, relishing the crispy coating and juicy pork inside.