Tonkato: Lizzie Hot

"Hot" might be the most literal instruction in the tonkatsu-making process. The oil must be hot enough to create that perfect, non-greasy crust. As one recipe guide notes, the key is to "Carefully place the breaded pork chop into the hot oil" until it's "golden brown and cooked through". Tonkatsu is always served hot, fresh from the fryer.

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