Donkkaseu (Korean Tonkatsu)
A recipe for Donkkaseu (Korean Tonkatsu)! This thin, breaded pork cutlet is fried until golden and served with a thick demi-glace sauce.
Servings 1 Serving
Ingredients
- 1 piece pork shoulder cutlet about 4 ounces (110 grams)
- salt and pepper
- 1 tablespoon grated garlic
- 3/4 cup (100 grams) tempura flour or plain flour
- 1 egg beaten
- 1 cup (60 grams) panko breadcrumbs
- vegetable oil for deep-frying
Sauce (makes extra):
- 2 tablespoons butter
- 2 tablespoons flour
- 3 tablespoons Worcestershire sauce
- 3 tablespoons ketchup
- 1/2 cup (120 milliliters) water
- 1/4 cup (70 milliliters) milk
- 1/2 tablespoon sugar
Instructions
To make the pork cutlets:
- Wrap the pork cutlet in cling film, and bash it with a rolling pin to make it about 1/8 inch (3 millimeters) thick.
- Salt and pepper both sides of the pork, and spread evenly with the grated garlic.
- Put the flour, beaten egg and panko breadcrumbs in (3) separate flat containers or dishes.
- Spread out the pork piece and dip it into the flour, then into the beaten egg, then into the panko breadcrumbs.
- Heat the oil to 360˚F (180˚C), and put the pork in slowly. Fry until golden brown on both sides, and drain off excess oil.
To make the sauce:
- While the pork is cooking, make the sauce.
- Heat a frying pan over low heat, add the butter then the flour, and sauté until the flour is browned.
- Mix in the Worcestershire sauce and ketchup, then the water, milk, and sugar, and cook until thickened.
- Arrange the pork cutlet on a plate, and pour over the sauce.
- Any leftover sauce will keep refrigerated for a couple of days, or up to a month in the freezer.