Donkaseu (돈까스)

Name: Donkaseu
Total time: 35 min
Yield: 4
Cuisine: Korea
Ingredients: 4 pcs pork cutlets (shoulder); 1 tablespoon grated ginger; to taste salt; to taste pepper; 2 pcs egg; 4 tablespoon wheat flour; 1 cup panko; 0.25 head green cabbage; to taste lemon; to taste cucumber; to taste tonkatsu sauce; 4 cups vegetable oil

Korea

Korean version of tonkatsu — crispy fried pork cutlet, breaded in panko, served with a thin pickled cabbage salad, lemon and cucumber, as well as rice, kimchi and tonkatsu sauce.

Ingredients

4 pcs pork cutlets (shoulder)
1 tablespoon grated ginger
to taste salt
to taste pepper
2 pcs egg
4 tablespoon wheat flour
1 cup panko
0.25 head green cabbage
to taste lemon
to taste cucumber
to taste tonkatsu sauce
4 cups vegetable oil

Steps

Trim excess fat from the pork, make several shallow cuts without cutting all the way through, then pound the pieces to the desired tenderness.
Mix the grated ginger with the meat, lightly season with salt and pepper.
Thinly slice the cabbage leaves, soak them in cold water with a few ice cubes and a lemon wedge, then drain well in a colander.
Prepare three containers: place flour in one, panko in the second, and beaten egg in the third.
Coat each piece of meat in flour, shaking off excess, dip into the egg, then coat with panko, pressing lightly to form a firm crust.
Pour vegetable oil into a deep pan or fryer, heat to 163 °C and fry no more than two pieces at a time until they turn light golden, flipping once, about 1 minute per side.
Remove the pieces, let them drain, then quickly fry them for another minute to make the crust extra crispy.
Cut the finished tonkatsu into bite-sized pieces, place on a plate with the prepared cabbage salad, garnish with lemon and cucumber wedges, and serve hot with tonkatsu sauce, rice, and kimchi.