Tonkatsu with Garam Masala Dipping Sauce

Ingredients

• 200 g pork loin cutlet
• 1/2 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1 egg
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 teaspoon garam masala
• 2 tablespoons water
• 1/2 teaspoon sugar(optional)
• 1 teaspoon rice vinegar(optional)

Instructions

1. 1

   Pat the pork cutlet dry, season with a pinch of salt, then coat it lightly with flour, dip in beaten egg, and press into panko to fully cover.

2. 2

   Heat the vegetable oil in a skillet over medium-high heat; fry the breaded cutlet for about 3‑4 minutes per side until golden and the interior reaches 70 °C, then transfer to a paper towel to drain.

3. 3

   While the cutlet rests, combine soy sauce, garam masala, water, sugar, and rice vinegar in a small saucepan; bring to a gentle simmer for 2‑3 minutes, stirring until the sugar dissolves and the sauce thickens slightly.

4. 4

   Slice the tonkatsu into strips, arrange on a plate, and serve with the warm garam masala dipping sauce on the side.