Kaki Mochi Crusted Pork Tonkatsu

June 9, 2021 / By Foodland

Kaki Mochi Crusted Pork Tonkatsu

"A local twist on a classic recipe. Tender slices of pork breaded with an umami packed crust and fried to golden brown perfection."
- Relle, Foodland 5 Ambassador
Instagram: @keeping.it.relle 
Course Main Course
Cuisine Pork
Servings 6 Servings


  • 2 pounds Boneless Pork Sirloin
  • 1 cup All Purpose Flour
  • 0.5 teaspoon garlic salt
  • 0.25 teaspoon pepper
  • 0.5 cup Maika’i Nori Maki Kaki Mochi
  • 0.5 cup panko bread crumbs
  • 1 egg
  • cooking oil of choice


  1. To a plate or shallow dish add flour, garlic salt, and pepper. Stir to combine. To another plate add the egg. Whisk to combine. 
  2. Add Maika'i Nori Maki Kaki Mochi to a food processor and blend until fine crumbs. Add panko and pulse a few times to combine. Pour the mixture onto another plate.
  3. Dip pork cutlet in flour and coat the surface, then egg, and then the kaki mochi mixture.
  4. Heat cooking oil in a skillet to 350F. Place pork cutlet in oil and fry for 3-4 minutes on each side or until golden brown.
  5. Remove from oil and set on a paper to drain the excess oil. Cool slightly and serve.
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