1 pound thin-cut boneless pork chops or cutlets, trimmed
kosher salt
2 tablespoons Chinese rice wine, sake or sherry
1 1/2 teaspoons finely grated peeled ginger
2 medium cucumbers
1/2 to 1 teaspoon sugar
1 1/2 teaspoon red pepper flakes
2 teaspoons rice wine vinegar
3 large eggs
2 cups panko
3/4 cup cornstarch
peanut oil, for frying
1/4 cup tonkatsu sauce (a sweet-spicy Japanese dipping sauce, sold near the soy sauce)
Instructions
Season the pork with salt. Mix the rice wine and 1 teaspoon jinger and spread on the pork. Stack the pork and set aside.
Peel, quarter and seed the cucumbers; cut into 4-inch spears. TOss with the sugar and vinegar. Toast the pepper flakes with 1 tablespoon salt in a skillet over medium heat, about 4 minutes; set aside.
Beat the eggs with 1/2 cup water in a shallow bowl. Put the panko and cornstarch in 2 separate shallow bowls. Dredge each piece of pork in cornstarch, dip in egg, then coat with the panko. Heat 1/4 inch of peanut oil in a large skillet over high heat. Fry the pork in batches until golden, 3 to 4 minutes per side. Drain on a paper towel lined plate.
Sprinkle the cucumbers with some of the spiced salt. Mix the tonkatsu sauce with the remaining 1/2 teaspoon ginger in a powl. Serve the pork with the cucumbers and the sauce.
Originally Submitted
8/26/2010
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