Pork tonkatsu is Japanese comfort food at its finest. You’d think the combination of juicy fried pork cutlet, steamed rice, and sweet-and-savory sauce couldn’t be improved upon. But we like to go above and beyond what is considered possible in the food realm, so we decided to make a poutine-like creation out of typical tonkatsu ingredients.
Here’s the catch: we substituted potato french fries for deep-fried, golden brown rice sticks, then topped the “poutine” with pork katsu, Kewpie mayo, a refreshing cucumber salad, sesame seeds, and sweet and pungent tonkatsu sauce.
Watch the full clip to get the tonkatsu poutine recipe and witness mash-up history being made.
Tonkatsu Poutine with Rice Fries
- 1 and ½ cups short-grain sushi rice
- 2 tablespoons mirin
- 1 and ½ tablespoons rice-wine vinegar
- 1 tablespoon salt
- ⅓ cup ketchup
- 2 tbsp Worcestershire
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tesapoon Dijon
- ¼ teaspoon garlic powder
- 2 thin boneless pork chops, pounded to 1/8-inch thickness
- 2 eggs
- ½ cup flour
- 1 cup panko
- A few dashes Worcestershire sauce
- Oil for frying
- Paper towels
- 2 Kirby cukes
- 2 teaspoon rice vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Kewpie mayo
- ¼ small green cabbage, shaved very thin on a mandoline
- Sesame seeds
Step 1: Make the rice
Combine sushi rice, mirin, rice-wine vinegar, and 1 tablespoon salt in a medium saucepan with 3 cups of water and bring to a boil. Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. Remove from the heat and let sit for 15 minutes.
Line an 8-by-8-inch baking dish with plastic wrap. Firmly press the rice into the pan, using a potato masher dipped in cold water. Refrigerate until set, preferably overnight, but at least a couple hours.
Step 2: Make the tonkatsu sauce
Stir all ingredients together and set aside.
Step 3: Make the cucumbers
Season the cucumber slices with 1 teaspoon salt and ¾ teaspoon sugar. Set aside in strainer. Pat the cucumbers dry with paper towels. In a bowl, toss with vinegar, soy sauce, sesame oil, and sugar. Set aside.
Step 4: Cut the fries
Remove the rice from the pan and, using a chef’s knife dipped in hot water to prevent sticking, cut into fry shapes—roughly ½ inch-by 4 ½-inch rectangles.
Heat oil in a pan deep enough to just about cover the rectangles. Allow oil temperature to reach 350°F. Place rice flour on a plate, then dredge the rice rectangles in the flour and transfer to the oil, being careful not to crowd the pan. Cook until golden and crispy, about 5 minutes total, turning once; transfer to paper towels and season with salt. Repeat with more batches, depending on the size of your pan.
Step 5: Make the katsu
Season cutlets very well with salt and pepper. In a shallow bowl, beat the eggs and season with Worcestershire and a little salt. Place the panko on a plate and the flour on another plate. Dip each cutlet in the flour, then tap off any excess. Now dip in the egg mixture, then finally dredge in panko crumbs. In the pan you used to fry the rice fries, reheat the oil up to 350°F again. Put cutlets in the pan, and cook about 3 minutes a side, until deep golden and cooked through. Transfer pork to a paper-towel-lined platter to drain. Cut into cubes.
Step 6: Assemble
Arrange fries in shallow bowl. Top with the sliced cabbage, kewpie mayo, diced pork katsu, seasoned cucumber, tonkatsu sauce, and sesame seeds. Feast.
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