Pork Katsu With Pickled Cucumbers and Shiso Recipe (2024)

Make the pickled cucumbers first and let them steep. Your cutlets will get cold if you do this as the last step.

@Sandy: for sauce, read this comprehensive article called "The Great Tonkatsu Sauce Shootout." http://tastyislandhawaii.com/2009/12/07/the-great-tonkatsu-sauce-shootout/ It compares bottled sauces and also gives a good recipe for homemade sauce. Additionally, it compares cuts of meat, styles of panko, and sources of fat.

My family loves this with a squeeze of lemon juice. It's traditionally served with tonkatsu sauce and shredded cabbage. if you can't find tonkatsu sauce, a mixture of ketchup, Worcester sauce, mirin, soy sauce and sriracha.

To achieve the crispiness and (perhaps delusional) lightness of the real tonkatsu, you need to fry the cutlet twice: the same oil, 30 seconds each side, and you'll see the difference.

This is so good. Quick pickled red onions are nice too, and pickled ginger and some tempura shiso leaves wouldn't be out of place either.

I make these regularly with one small change. Instead of dipping the cutlets in egg try using soy sauce. You will no longer need an accompanying sauce.

This is very good, although next time I would use more worcestershire sauce and tomato paste with the eggs to add more flavor.

Be sure to salt cutlets well or the result will be bland.

Here is a link to the complete recipe
http://cooking.nytimes.com/recipes/1013858-pork-katsu-with-pickled-cucum...

Didn’t have cucumbers so just made the katsu, and baked it at 400 with a spritz of olive oil while I roasted vegetables to eat with it in a rice bowl. Also served with purple slaw (in a dressing of rice wine vinegar, sunflower oil, sesame oil, garlic, ginger, s+p & a squirt of honey)

shredded cabbage and scallions quick pickle instead of cucumbers

This was my fave dish when I lived in Osaka, I now make for my kiddos, and have to have a crazy amount on hand because my 5yo eats like a grown up and then some w this dish. We make cole slaw from cabbage w rice wine vin/sesame oil/cilantro if I have it and water chestnuts chopped up w slivered almonds. Not remotely authentic but delicious anyhow! Leftovers are welcome in school lunches, and my kids adore Bulldog before any other bbq sauce now, worth sourcing!

Excellent. Follow instructions. Served with a dollop of wasabi mayo.

This came out very well. I was pretty faithful to the recipe, except for one thing. I added a bit of crushed red pepper flakes to the cucumbers when I pickled them. I made the cucumbers about six hours in advance to give them plenty of time to pickle. I also added a small amount of sriracha to the tonkatsu sauce that I made to go with the pork. Otherwise, everything was as suggested and it was great.

Excellent. Done it many times. Always delightful.

Make sure to season cutlets well and salt and pepper your flour! Cooked the breaded cutlets in a little coconut oil and it was fabulous.

Excellent. Served with cucumber salad as indicated. A winner.

A served with lemon wedge and roasted cauliflower slices with s&p and so Mac olive oil salt and pepper 450

A plus! As is

Incredibly bland tasting when prepared according to the recipe. You'll need a dipping sauce, or alternatively, you could cut the pickled cucumbers into matchsticks and serve them over the pork.

I skip the tomato paste and add dijon mustard and lemon zest for a delicious variation.

Really good. Faster than it says

Made this with chicken instead of pork and it was amazing!!!

This came together so quickly and everyone in my family loved it. I made it exactly as directed, though I did mix up the dressing for the cucumbers ahead of time and I am glad I did—you want to serve the pork immediately once all the cutlets are fried. I would look for or make a sauce next time in addition to the cucumbers. Served with brown rice.