'Ton' is Japanese for pork, 'katsu' is the Japanese pronunciation of 'cutlet'.
4 x 2 cm/3/4 in thick slices pork fillet
pinch of sansho or ground black pepper
flour for dredging
1 egg, beaten
Japanese dried breadcrumbs
oil for deep frying
shreds of pickled ginger (beni shoga)
Season pork with salt and pepper, dip in flour and shake off excess, then dip pork in egg. Coat with breadcrumbs, pressing them on firmly.
Heat oil in a deep pan and fry crumbed slices over medium heat until golden brown all over, about 7 minutes. Drain on paper towels, cut each one in slices and assemble in original shape.
Serve with white rice and garnish with pickled ginger. Or serve with shredded white cabbage (hakusai) and a dipping sauce made up of tomato ketchup, Japanese soy sauce, Worcestershire sauce, mustard and sake. The proportions vary according to personal taste. Plain hot mustard may also be served separately.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)