"Ton" means "pork" in Japanese. If you use chicken, it is called "Chicken-Katsu". If you use beef, it is called "Beef-Katsu".
https://www.youtube.com/watch?v=hWeQHCAsSR4
I hope you learn how to make it and arrange it in the way you like ;)
Deep Frying Oil I used:
http://www.nisshin-oillio.com/goods/vegeoil/product/index.shtml
Very popular Tonkatsu Sauce I recommend:
http://astore.amazon.co.jp/shopping072-22/detail/B00Z9P6Q4A
http://astore.amazon.co.jp/shopping072-22/detail/B00Z63F0BU
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Tonkatsu
Difficulty: Easy
Time: 15min
Number of servings: 2
Ingredients:
2 boneless pork chops
salt and ground black pepper
* flour
* beaten egg
* Panko (bread crumbs)
vegetable oil for deep frying
toasted white sesame seeds
Tonkatsu sauce
Karashi mustard if you like
shredded cabbage
Directions:
1. Slash the fat rimming of pork chops in several places to keep the meat from curling or shrinking when deep-fried. Pound the pork chops with a meat mallet or a rolling pin to make them tender. Season both sides with salt and pepper.
2. Flour the pork chops lightly, dip in beaten egg, then coat with Panko. Use one hand for coating flour and Panko, and use the other to dip in egg to keep one of your hands dry.
3. Deep fry them in oil at 170C (340F) until thoroughly cooked golden brown. (Turn the pork over to cook evenly.) Remove the Tonkatsu from the oil and drain.
4. Slice each Tonkatsu into small pieces and serve with shredded cabbage. Grind the white sesame seeds and mix into the Tonkatsu sauce. Dip the Tonkatsu into the sauce and eat. You can add some Karashi mustard if you like.
レシピ (日本語):
http://cooklabo.blogspot.jp/2011/08/blog-post_10.html
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