Teriyaki pork cutlets, or buta katsu, are a beloved Japanese dish featuring tender, breaded pork smothered in a sweet and savory glaze. Here’s a simple yet authentic recipe to recreate this favorite at home.
Ingredients:
- 2 pork loin cutlets (about ½-inch thick)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil for frying
- For teriyaki sauce: ¼ cup soy sauce, 2 tbsp mirin, 2 tbsp sugar, 1 tbsp sake
Steps:
1. Prepare the pork: Pound cutlets to even thickness, then season with salt and pepper. Dredge in flour, dip in beaten eggs, and coat thoroughly with panko.
2. Fry the cutlets: Heat oil to 350°F (175°C). Fry pork for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
3. Make the glaze: In a small saucepan, combine soy sauce, mirin, sugar, and sake. Simmer over medium heat until sugar dissolves and sauce thickens slightly (about 5 minutes).
4. Glaze and serve: Brush the teriyaki sauce generously over the hot cutlets. Garnish with sesame seeds or sliced green onions. Serve steamed rice and shredded cabbage on the side.
Tips: For extra crispiness, double-fry the cutlets at 375°F (190°C) for 1 minute after the first fry. Adjust sauce sweetness to taste by adding more sugar or mirin. Enjoy this umami-rich dish hot for the best flavor!
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