Tonkatsu Stir Fry

Is tonkatsu the style of pork or the name of the sauce? Kind of like a chicken-or-the-egg situation. Tonkatsu roughly means deep-fried, which describes both the pork and how the sauce gets used.

Ingredients

Pork

1 cup corn or canola oil, for frying

1 lb boneless pork chops, about 1/2-inch thick

Kosher salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Tonkatsu sauce, for serving

Stir Fry

1 tbsp sesame oil

1 garlic clove, minced

8 oz Japanese wheat noodles (such as udon or soba)

8 oz bean sprouts

1 medium head broccoli, cut into small florets

1/2 cup shredded carrots

Preparation

1. Cook the noodles per package directions. Drain and set aside.

2. Heat the sesame oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the bean sprouts, broccoli, and carrots and cook, stirring occasionally, until just tender, 3–4 minutes. Add the drained noodles and toss to combine, cooking until lightly golden, about 2 minutes. Keep warm.

3. Meanwhile, heat the corn or canola oil in a large heavy-bottomed skillet over medium-high heat until shimmering.

4. Pat the pork chops dry with paper towels and season generously with salt and pepper. Working one at a time, dredge in the flour, dip into the egg, then coat in the panko breadcrumbs, pressing firmly so they adhere.

5. Working in batches of 2 or 3, add the pork chops to the oil and fry until deeply golden and crispy, 3–4 minutes per side. Do not crowd the pan. Transfer to a paper towel-lined plate to drain.

6. Serve the pork immediately alongside the stir fry noodles with tonkatsu sauce for dipping.

Notes

Inspired by Damn Delicious.