Remember your first bite of Tonkatsu? That warm, but not too hot, crispy yet tender piece of pork cutlet covered in airy Japanese panko breadcrumbs. It was love at first bite.
No one likes cleaning up after a big deep frying session. So, we’ve levelled up – introducing Air Fried Tonkatsu, same great taste and textures without the hassle of scrubbing oily floors!
2 pcs of pork shoulder, approx. 480g (you may also choose pork loin)
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp cooking wine
2 tbsp cooking cream
¼ tbsp five spice powder
½ tsp salt
½ tsp pepper
1 large egg (beaten)
2 tbsp cornstarch
8 tbsp bread crumbs
cooking oil for coating
250g Napa / Kyabetsu cabbage (shredded finely)
10 cherry tomatoes
Japanese pickled radish
1 tbsp ketchup
1 tsp oyster sauce
1 tsp sugar
2 tsp worcestershire Sauce
1 tbsp mirin
Tenderize each pork shoulder with a meat mallet until ½ inch thickness or lesser. This step will help the marinade to penetrate and cook evenly. Try to mould & shape the meat back with your hands as the meat will spread out as we pound it with the meat mallet.
In a bowl, add in pork chops, soy sauce, oyster sauce, cooking wine, cooking cream, five spice powder, salt and pepper. Coat each pork belly evenly and leave it to marinate for at least 2 hours.
In the same bowl, add an egg and cornstarch, coat the meat with beaten egg and cornstarch evenly.
Transfer meat to breadcrumbs and coat evenly by pressing it firmly. Coat the meat lightly with cooking oil on both sides before putting them in the air fryer.
Place the meat cutlet in an air fryer at 180°C for 20 minutes. Flipping it halfway through the cooking time to achieve even brownings.
In a small bowl, mix ketchup, oyster sauce, sugar, worcestershire sauce, mirin and mix well.
Serve Tonkatsu with cherry tomatoes, shredded Napa / Kyabetsu cabbages, Japanese pickled radish and Tonkatsu sauce.
