☼ Late-Summer Tonkatsu ☼

So this is the time of the year where we all don't want summer to end, but unfortunately it is slowly drawing to a close. These tonkatsu or pork cutlets in the shape of flowers with a ladybug tomato allow you to recapture what summer had to offer.

Ingredients: Serves 1

Pork cutlets
Egg, beaten
as needed
as needed
as desired
Cucumber (small)
Cherry tomato
Dried nori
a small piece
a small amount
Your favourite tonkatsu sauce
as desired
Oil for frying
as needed


1. Using a 6 – 7 cm sized flower-shaped cookie cutter, cut a flower shape out from each of the pork cutlets. If the meat is difficult to cut through, run a sharp knife along the inside of the cookie cutter. This really helps to maintain the desired shape of the cutlet.
2. Coat all sides of the cutlets in flour, then dip them in the beaten egg, fully coating the cutlets. Then roll the cutlets in the panko, gently pressing down on them with your hands to make the panko stick to the egg.
3. Heat oil in a frying pan, and fry the cutlets for approximately 2 – 3 minutes per side, or until they turn a golden brown and are fully cooked in the center. Once they are finished cooking, drain the excess oil on a plate lined with a paper towel.
4. For the tomato lady bugs, slice the tomato in half, and cut out small circles, as well as two half-moon shapes and two thin strips out of the nori. Attach these to each tomato half with a tiny amount of mayonnaise, making them look like lady bugs.
5. Slice the cabbage into very thin strips, and cut 2 – 3 thin slices of cucumber. Arrange the salad, tonkatsu and tomato ladybugs on your plate. Drizzle your favourite tonkatsu sauce on top of your tonkatsu flowers, and enjoy! ☆

Story Behind this Recipe

I thought that it would be so cute to make tonkatsu in different shapes, so I tried making a summer-themed version!