Japanese Rosu Katsu with Tonkatsu Sauce

Japanese Rosu Katsu is a crispy, golden pork cutlet made from pork loin with a strip of fat that keeps the meat juicy and tender. It is coated in panko breadcrumbs and fried until perfectly crunchy, then served with a sweet-and-savory tonkatsu sauce and shredded cabbage.

Ingredients
For the Pork Katsu

• 2 to 4  boneless pork loin chops (about ½–¾ inch thick)
• Salt and pepper, to taste
• ½ cup all-purpose flour
• 1 large egg
• 1 cup panko breadcrumbs
• Vegetable or Avocado oil (for frying)
  
  

For the Tonkatsu Sauce

• 3 tablespoons ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon sugar 
• 1/2 teaspoon Mirin (optional), a sweet cooking rice wine

For Serving

• Finely shredded green cabbage
• Cooked Japanese short-grain rice
• Lemon wedges (optional)
• Toasted Sesame Seeds

Instructions
1. Prepare the Pork

1. Rinse the pork chops in cold water with a tablespoon of vinegar; rinse well, then pat them dry with paper towels.
2. Lightly score the fat edge in a few places to prevent curling while frying.
3. Season both sides with salt and pepper.
   
   

2. Set Up the Breading Station.
Prepare three shallow bowls:

• Bowl 1: Flour
• Bowl 2: Egg whisked
• Bowl 3: Panko breadcrumbs
  
  

Dredge the pork in flour, dip it in the egg mixture, then coat evenly with panko, pressing gently so the crumbs adhere well.

3. Fry the Katsu

1. Heat about ½ inch of oil in a skillet over medium heat to about 350°F (175°C).
2. Carefully place the breaded pork into the hot oil.
3. Fry for 3–4 minutes per side, until golden brown and cooked through.
4. Transfer to a wire rack or paper towel to drain.
   
5. Optional: Place in the air fryer for 1-2 minutes at 350°F (175°C) before serving. 

4. Make the Tonkatsu Sauce.
In a small bowl, whisk together:

• Ketchup
• Worcestershire sauce
• Oyster sauce
• Sugar 

Mix until smooth.

5. Slice and Serve

1. Let the pork rest for 2–3 minutes, then slice it into strips.
2. Serve with shredded cabbage, steamed rice, and a drizzle (or side dish) of tonkatsu sauce.
3. Add a squeeze of fresh lemon if desired.
   
   

Japanese Shredded Cabbage (Tonkatsu Style)Ingredients

• ½ head green cabbage
• Ice water
• Lemon wedges (optional)
  
  

Steps
1. Choose the Right Cabbage: Select a fresh, firm green cabbage. Tighter heads usually shred more finely and evenly.
2. Quarter the Cabbage. Cut the cabbage in half through the core, then cut each half into quarters.
3. Remove the Core. Using a sharp knife, cut out the hard white core from each wedge.
4. Use a Very Sharp Knife. For the finest texture, use a very sharp chef’s knife or a mandoline slicer. Slice cabbage extremely thin to create a soft, fluffy texture.
5. Slice Extremely Thin. Place the cabbage wedge flat side down and slice into very thin ribbons, almost hair-like.
The thinner the cabbage, the lighter and more delicate it will feel when you eat it.
6. Ice Bath for Crispness: Place the shredded cabbage in a bowl of ice water for 5–10 minutes.
This step:

• removes bitterness
• curls the cabbage slightly
• makes it extra crisp

7. Dry the Cabbage. Drain well and spin dry in a salad spinner or pat dry with a towel. Removing water keeps the cabbage crunchy and prevents soggy plating. 8. Fluff Before Serving: Lightly toss the cabbage with your hands to loosen the strands, making it look light and airy.
Plating Tip (Used in a Japanese Tonkatsu Restaurant): Pile the cabbage high, forming a small mound next to the sliced Rosu Katsu.

Serve with:

• Tonkatsu sauce
• Lemon wedge
• Sesame dressing (optional)