📝 About This Recipe
Originating from the vibrant port city of Nagasaki, Turkish Rice (Toruko Raisu) is the ultimate expression of Japanese 'Yoshoku'—Western-inspired comfort food. This legendary 'adult's kids meal' features a decadent trio of golden pork tonkatsu, buttery tomato pilaf, and savory spaghetti napolitan, all brought together under a rich demi-glace sauce. It is a nostalgic, high-energy masterpiece that perfectly captures the unique fusion of Eastern and Western culinary influences in Japan.
🥗 Ingredients
The Pork Tonkatsu
- 2 pieces Pork Loin Chops (about 1/2 inch thick, room temperature)
- 1 cup Panko Breadcrumbs (Japanese style for maximum crunch)
- 1/4 cup All-purpose Flour
- 1 Egg (beaten with 1 tsp of oil)
- 2 cups Neutral Oil (for deep frying)
The Butter Rice (Tomato Pilaf)
- 2 cups Steamed White Rice (short-grain Japanese rice, preferably day-old)
- 1 tablespoon Unsalted Butter
- 2 tablespoons Ketchup
- 1/4 cup Frozen Peas and Carrots
- 1 teaspoon Consommé Powder (or half a crushed bouillon cube)
Spaghetti Napolitan
- 100 grams Spaghetti (dried weight)
- 1/4 Onion (thinly sliced)
- 1/2 Green Bell Pepper (thinly sliced into strips)
- 3 tablespoons Ketchup
- 1 tablespoon Milk (the secret to a creamy sauce)
The Toppings & Sauce
- 1/2 cup Demi-glace Sauce (canned or homemade)
- 1 cup Shredded Cabbage (for garnish)
👨🍳 Instructions
-
1
Start by preparing the pork. Use a meat mallet or the back of a knife to lightly pound the pork loin chops, then season both sides with salt and black pepper.
-
2
Dredge the pork in flour, dip into the beaten egg, and press firmly into the panko breadcrumbs until fully coated. Set aside for 10 minutes to allow the coating to adhere.
-
3
Boil a large pot of salted water and cook the spaghetti according to package instructions, but go 1 minute past 'al dente'—Napolitan spaghetti is traditionally soft and chewy.
-
4
While pasta cooks, heat 1 tablespoon of butter in a pan. Sauté the frozen peas and carrots for 2 minutes, then add the steamed rice. Stir in 2 tablespoons of ketchup and the consommé powder until the rice is evenly coated and fragrant. Remove and keep warm.
-
5
In a separate skillet, sauté the sliced onions and green peppers until softened. Drain the pasta and add it to the skillet.
-
6
Add 3 tablespoons of ketchup and 1 tablespoon of milk to the pasta. Stir-fry over medium-high heat for 2-3 minutes until the ketchup caramelizes slightly and coats the noodles. Set aside.
-
7
Heat the frying oil to 340°F (170°C). Carefully slide the pork chops into the oil and fry for 3-4 minutes per side until deep golden brown and crispy.
-
8
Transfer the tonkatsu to a wire rack to drain for 2 minutes, then slice into 1-inch thick strips.
-
9
Gently warm the demi-glace sauce in a small saucepan over low heat.
-
10
To assemble: On a large plate, place a mound of butter rice on one side and a portion of spaghetti napolitan on the other.
-
11
Lay the sliced tonkatsu across the middle, resting partially on both the rice and the pasta.
-
12
Generously pour the warm demi-glace sauce over the tonkatsu and serve with a side of shredded cabbage and a dollop of Japanese mayo if desired.
💡 Chef's Tips
For the best crust, let the breaded pork rest in the fridge for 15 minutes before frying to prevent the panko from falling off. Always use cold, day-old rice for the butter rice to ensure the grains stay distinct and don't become mushy. When making the Napolitan, don't be afraid to let the ketchup 'sizzle' in the pan before tossing the pasta; this removes the raw acidity. If you cannot find demi-glace, a mixture of Tonkatsu sauce and a little ketchup/Worcestershire sauce works as a quick substitute. Use a high-smoke point oil like canola or vegetable oil for frying to ensure a clean, neutral taste.
🍽️ Serving Suggestions
A cold glass of Japanese lager or a refreshing Melon Soda for the authentic 'Kissaten' (coffee shop) experience. A small bowl of corn potage or miso soup on the side to round out the meal. A side of Japanese potato salad for extra indulgence. Hot mustard (Karashi) on the side of the tonkatsu for a spicy kick. Finish the meal with a classic Japanese custard pudding (Purin).