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tonkatsu with hoisin and gochujang glaze

Tonkatsu with hoisin-gochujang glaze

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Japanese breaded pork meets Chinese and Korean sauces in this sweet-salty-spicy dish that you'll want to enjoy with plain white rice.
The glaze I made for the tonkatsu is more sweet and salty than spicy. Feel free to adjust the amount of ingredients for a spicier, saltier or sweeter glaze.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Glazing 9 minutes
Total Time 29 minutes
Servings 3 people
Author Connie Veneracion

Ingredients

Tonkatsu

  • 3 large pork cutlets ½-inch to ¾-inch thick
  • 3 teaspoons salt
  • ¾ teaspoon pepper
  • ½ cup flour
  • 1 large egg
  • 1 cup panko you may need more
  • oil for deep frying

Hoisin-gochujang glaze

  • 3 tablespoons hoisin sauce
  • 2 tablespoon gochujang
  • 2 tablespoons soy sauce (Kikkoman works well)
  • 1 tablespoon oyster sauce
  • ½ teaspoon sesame seed oil

To serve

  • toasted sesame seeds
  • microgreens
  • cooked rice

Instructions

Cook tonkatsu

  • Press the pork cutlets between stacks of paper towels to remove surface moisture.
  • Sprinkle both sides of each cutlet with salt and pepper.
  • Prepare three shallow bowls. Dump the flour in one, crack and beat the egg in the second, and pour the panko into the third.
  • Start heating enough cooking oil in a frying pan to reach a depth of three inches.
  • Dredge each pork cutlet in flour; shake off the excess.
  • Dip the floured cutlets in the beaten egg.
  • Roll the wet cutlets in panko.
  • Fry the pork cutlets over medium heat (about 325F), in batches if your frying pan is smallish, until golden brown and crisp on the outside.
  • Arrange the cooked tonkatsu on a rack.

Glaze the tonkatsu

  • Mix together all the ingredients for the glaze until smooth. Taste and make adjustments to get the balance that you prefer.
  • Using a pastry brush, coat the top and sides of the tonkatsu.
  • After a minute and a half, flip the tonkatsu and brush the opposite side. Leave for another minute and a half. Repeat the brushing two more times.

Serve your tonkatsu the hoisin-gochujang glaze

  • An optional but practical step is to transfer the glazed tonkatsu on a chopping board and cutting each into strips.
  • Lay your microgreens on three plates.
  • Place a tonkatsu on each plate and sprinkle with toasted sesame seeds.
  • Best enjoyed with rice.