Tonkatsu: Breaded Pork Cutlets

• Peanut oil, for deep frying
• 2 eggs
• 1/8 cup water
• 1/2 cup flour, for dredging
• Salt and freshly ground black pepper
• 1 1/2 cups panko
• 6 (1/4-inch thick) pork cutlets
• Tonka sauce, recipe follows
• 1 cup ketchup
• 1/2 cup Worcestershire sauce
• 2 cup sake
• 2 tablespoons ginger
• 2 tablespoons garlic
• 1/4 cup sugar
• 1/4 cup mirin

1. Heat oil to 350 degrees F.
2. In medium size bowl mix eggs and water.
3. Put flour in a shallow bowl with some salt and pepper to taste.
4. Likewise, put panko into a shallow bowl.
5. Lightly salt and pepper the pieces of pork then dredge pork in flour, then egg wash, then press into panko.
6. When all pieces are done fry off in batches until golden brown.
7. Drizzle with tonka sauce.
8. Put all above ingredients in stainless steel saucepan and bring to a boil over medium heat stirring occasionally.
9. Reduce to a simmer for 25 to 30 minutes skimming any foam that rises to the top.
10. Chill and refrigerate.
11. Sauce will keep for 4 to 6 weeks.
12. Yield: 3 cups

peanut oil, eggs, water, flour, salt, panko, pork cutlets, tonka sauce, ketchup, worcestershire sauce, sake, ginger, garlic, sugar, mirin

Taken from www.foodnetwork.com/recipes/tonkatsu-breaded-pork-cutlets-recipe.html (may not work)