Japanese Dish,Pork recipes-Easy Steps-Tonkatsu


Would you like to know how to make Tonkatsu? Here’s the recipe with 39 step by step pictures you can follow! Oh,, but don’t worry.. it’s never complicated,, I just wanted to get to very detail for each process so everyone can enjoy super crispy Tonkatsu without any failure!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two~
2 Pork loin
Salt and black pepper to taste
1 cup All purpose flour
1 Egg
2 Sandwich bread
100~120g Daikon
2 stalks green onion
2 Leaves Oba
2 wedges Lemon
2~3 tbs Soy sauce

POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. First of all, prepare shredded cabbage. It’s the best garnish ever to go with Tonkatsu! Cut into half and remove the core.
POINT-ENG

Since you are having deep fried food,it’s better to go with something light for garnish.

 

 

2-
2. To make very thinly shredded cabbage, take each cabbage leaf apart and over lap them.

2-
3. Fold into the size that’s easy to handle and then press down lightly to adjust the thickness.

2-
4. Slicing vertical to the veins can make much fluffy texture.

2-
5. Keep your fingers retracted and carefully slice.

2-
6. Soak into cold water for a minute or two.

POINT-ENG

Soaking too long can release too much nutritious. Make sure to remove from the water within a short time.

 

 

2-
7. Place into colander with a bowl underneath to drain the excess water. Cover with wet cloth and store in the fridge. Now you can move on to Tonkatsu cooking step!
POINT-ENG

Storing in the fridge can make the cabbage very crispy!

 

 

2-
8. Secondly, prepare fresh breadcrumbs. Separate heels from white part.
POINT-ENG

You CAN use regular dried breadcrumbs sold in packages. But if you want to make much lighter and crispier texture, you should use fresh bread.

 

 

2-
9. And then rip each part into small pieces.
POINT-ENG

Q. Why rip separately?
A. Heel part is harder than white part, meaning..it takes bit longer time to process.

 

 

2-
10. First process only white part.
POINT-ENG

You can make a big batch. To have breadcrumbs in the same size, remember to process a small amount at he time.

 

 

2-
11. You can make it around this size. You want enjoy the crunchiness, don’t make it too fine. Now you can take out from the processor.

2-
12. You can do the same process to the heel. Since they are much tougher,it takes bit longer time to cut into the same size as white part.

2-
13. Mix two types of breadcrumbs together.

2-
14. If you make a big batch, you can put into ziploc and store in the freezer.
POINT-ENG

Fresh breadcrumbs get moldy extremely easily. Make sure to use them all up at once otherwise freeze the rest.

 

 

2-
15. Finally we’ve come to the main item “Tonkatsu”!! This time I’m using pork loin.
POINT-ENG

You can also use tender loin or pork filet.

 

 

2-
16. Cut it into 1.5~2cm thick.

2-
17. Feel the tendon that’s surrounded right by the fat and cut about every 1 cm apart.
POINT-ENG

If you don’t cut tendon,it curls while deep frying.

 

 

2-
18. If your meat has fat running inside,there might be also some tendons. make sure to make several cuts.

2-
19. Cover the meat with a sheet of wrap and gently pound the surface with tenderizer or empty wine bottle.
POINT-ENG

You don’t have to flatten out. Just pound several times to break the tissue so you can have tender texture.

 

 

2-
20. Remove the wrap and reshape the meat into the original size.

1-
21. Sprinkle some salt and pepper to taste.

2-
22. Prepare some all purpose flour.

2-
23. Crack an egg into shallow tray and mix well.

2-
24. You can now start breading. You can use a skewer while handling.
POINT-ENG

Instead of tongues,using skewer can avoid messing up your hands and tools.

 

 

2-
25. First dredge the meat with all purpose flour. Make sure to cover evenly and shake off all the excess.
POINT-ENG

If it carries too thick coating, it will easily come off while deep frying.

 

 

2-
26. Dip into egg mixture and cover evenly and shake off all the excess again.

2-
27. Have one hand full of bread crumbs ready.

2-
28. Place the meat into breadcrumbs and then sprinkle the breadcrumbs on the surface.

2-
29. Bury the meat in the crumbs and press gently. In the mean time, you can adjust the shape if needed.
POINT-ENG

Go gently while breading. You want to have light flaky crumbs around the meat.

 

 

2-
30. After coating, leave them for about 5 minutes to let crumbs settle on the surface.

1-
31. Preheat the oil to 175~180 Celsius. An easy way to know suitable temperature would be sprinkle in bit of bread crumbs and see how it reacts..

POINT-ENG

If you see the crumbs sink to the bottom of the pot and slowly turning color, It means oil is not hot enough. If they sink only halfway and float,it’s good to go! If they stay on surface and turning color quickly, it’s too hot.

 

 

2-
32. Gently place the breaded pork into the oil.

2-
33. You can see fine bubbles coming from the meat.

2-
34. When the bubbles become much larger and come with much bigger sputtering sound,the meat is ready.
POINT-ENG

I’m using about 120g of meat and it took about 4to 5 minutes.
You don’t have to cook thoroughly. Remove from the oil and using residual heat to complete the cooking can give juicy meat!

 

2-

35. Remove from the oil and shake off the excess oil.

2-
36. While resting, you can lay them on their sides so that they drain excess oil more effectively.
POINT-ENG

Don’t cut into pieces yet, it’s still cooking inside the shell. Make sure to rest them for about a couple of minutes.

 

 

2-
37. And also make sure to remove all crumbs came off. This can fasten your oil aging.

2-
38. For the sauce, we often use Tonkatsu sauce. But I personally like Pozu sauce/lemon soy sauce with grated daikon. You can either use a grater or blender to make daikon purée.
Mix with some soy sauce and squeezed lemon juice.
POINT-ENG

Besides, daikon enzyme can help you digest fat in your stomach!

 

 

2-
39. you can prepare some chopped green onions and shredded oba to go with the sauce.
After resting, you can finally cut Tonkatsu and serve with lots of shredded cabbage!
Copyright © MASA’s Cooking- All Rights Reserved.

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