Katsu Taco
Panko-crusted pork loin fried to a shattering golden crisp, sliced into strips, and laid over lime-dressed cabbage in a warm tortilla with homemade tonkatsu sauce. Tokyo crunch, taquería format.
- Time
- 45 min
- Heat
- Yield
- 8 tacos
- Region
- CDMX
Ingredients
Katsu
Tonkatsu sauce & slaw
To build
Method
Season the pounded cutlets with salt and pepper, then dredge through flour, beaten egg, and panko, pressing so the crumbs cling.
Rest the breaded cutlets on a rack so the crust sets before frying.
Whisk the ketchup, Worcestershire, soy, and sugar into a glossy tonkatsu sauce; toss the cabbage with lime juice, a pinch of salt, and the serrano.
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Fry the cutlets in 350°F oil until deep golden and cooked through, about 3 minutes per side.
Drain on a rack, rest a couple of minutes, then slice each cutlet crosswise into strips.
Warm the tortillas, lay down a bed of slaw, top with katsu strips, and finish with tonkatsu sauce, scallions, and sesame.
Build the plate
