[ad_1]
1.2K
Tonkatsu is a Japanese deep fried pork cutlet with panko breading. Use this recipe to get your tonkatsu crust additional crispy!
Not too long ago in Seattle there was a brand new restaurant that opened up that’s devoted to Japanese tonkatsu. Whereas we have now at all times been in a position to order tonkatsu at different Japanese eating places, that is the primary time that we have now had a specialised tonkatsu restaurant, and it’s excellent! Although it’s not Japanese owned, most of my Seattle Japanese mates have mentioned they actually preferred it.
Now, I’ve an air fryer tonkatsu recipe that I fairly like… however after consuming such good tonkatsu at a restaurant, I began desirous to make the true factor at house. Though utilizing all that oil does get annoying, it’s really quicker to deep fry than air fry. And also you don’t need to pre-toast the panko. So… is deep frying really the simpler recipe? Ideas? I’ll depart this open for dialogue.
Anyway, this recipe is nearly precisely the identical as my air fryer one, simply with deep frying as an alternative.
What’s Tonkatsu?
Tonkatsu is Japanese deep fried, panko-breaded pork cutlet. Should you’re extra conversant in European meals, it’s like a Japanese schnitzel. Though, once I first went to Germany and ate schnitzel, I mentioned, “Oh, schnitzel is only a German tonkatsu?!”
Getting again on subject, tonkatsu is to not be confused with tonkotsu, which is a pork broth discovered at ramen retailers.
Tonkatsu = “ah” = deep fried pork
Tonkotsu = “oh” = ramen broth
Bought it?
What Minimize of Meat to Use for Tonkatsu
Sometimes, tonkatsu in Japan makes use of pork tenderloin (hirekatsu) or boneless pork loin with a strip of fats (rosu katsu). I don’t assume I’ve ever seen rosu katsu at my native Japanese market, however they virtually at all times have slices of pork tenderloin which are completely sized for tonkatsu.
Should you don’t have a Japanese market close by, you possibly can both purchase pork tenderloin and slice it your self, or you will get boneless pork loin chops.
Get Additional Crispy Tonkatsu Crust
I’ve seen numerous strategies of getting a brilliant thick and crispy tonkatsu crust, together with double deep frying and double breading the pork. I’ve used each these strategies, and so they actually work nicely.
However you guys know me by now. I don’t wish to do any additional work if I don’t need to. So I’ve discovered a approach to get an additional crispy crust with out double something! In reality, it even eliminates a step!
I’ve discovered that I get the very best crust once I combine the eggs and flour collectively to type a batter. I dip the pork cutlet into the batter, then I dunk within the panko, after which deep fry. That’s it! The everyday means is to dip the pork in flour, then egg, then the panko. So I even prevent an entire step. I even have by no means had an issue with my katsu crust falling off once I bread my pork this fashion.
In fact, even after this you possibly can nonetheless double deep fry in order for you for a brilliant duper additional crispy crust. However I’m normally too impatient and able to eat instantly.
Oh, you additionally may discover that I embrace an elective addition of garlic powder to my tonkatsu crust. I discovered this trick from Alana Kysar’s Aloha Kitchen Cookbook, and it’s a little bit additional taste bomb that I fairly take pleasure in.
Deep Frying Ideas
Should you’re not used to deep frying, it will probably appear intimidating. But it surely’s really not so dangerous so long as you get your system down.
First off, you’ll have to determine your deep fry vessel. My favourite is definitely utilizing a wok, which has good deep sides to reduce oil splatter. However you may additionally use any pot – chrome steel, dutch oven… even a skillet with tremendous deep sides would work.
Subsequent, I extremely suggest getting a digital meals thermometer so you possibly can examine the precise temperature of the oil.
Final, a wire cooling rack works nice for retaining your fried meals crispy as they quiet down.
And what do you do with the oil after you deep fry? Effectively, I’ve seen Japanese individuals use an oil solidifier, that makes the oil flip strong so you possibly can simply dump it within the trash. However I believe I learn on Severe Eats someplace you can reuse oil 2-3 instances! My grandma at all times reuses her oil from deep frying for stir fries and different fried savory dishes. My mother at all times says that’s why every thing she makes tastes higher. Her oil is infused with taste from the meals she deep fried.
Extra Japanese Recipes
Should you love Japanese meals, try my different recipes:
Additional Crispy Tonkatsu
Tonkatsu is deep fried pork cutlet with a panko breadcrumb crust. Use this tonkatsu recipe for an additional crispy crust!
Components
- 1 lb pork loin or tenderloin about 4 small cutlets
- 2 eggs
- 1/4 cup flour
- 1/2 tsp salt
- 1 tsp garlic powder elective
- 1 1/4 cup panko bread crumbs
- 4 cups vegetable oil for deep frying, quantity will range
Directions
-
Wrap your pork in plastic wrap or put in a ziploc bag. Tenderize utilizing a rolling pin or meat tenderizer. In case your pork has a thick strip of fats alongside the sting, you possibly can rating it with a knife to stop curling because it cooks.
-
Combine eggs, salt, flour, and garlic powder in a shallow dish. Place panko in a separate dish.
-
Dip pork within the egg/flour batter, ensuring each side are nicely coated.
-
Dip battered pork within the panko, firmly urgent panko into the perimeters.
-
Warmth oil in a wok, pot, or skillet with deep sides to 350 levels F. I exploit roughly 3-4 cups of oil in a wok, which is sufficient to cook dinner about 4 small pork cutlets directly. The quantity of oil wanted will rely on what vessel you utilize for deep frying.
-
Place breaded pork cutlets into your ready oil and cook dinner for about 2-3 minutes. Utilizing tongs or chopsticks, flip your cutlets over and cook dinner for an additional 2-3 minutes. Precise cook dinner instances might range relying on how thick your cutlets are.
-
Take away pork from the oil and let drain on a wire cooling rack. When cool sufficient to deal with, slice pork into strips.
-
Tonkatsu is usually served over rice with katsu sauce (you should purchase this at an Asian market) and cabbage salad. Leftover tonkatsu will save within the fridge for just a few days, albeit with a much less crispy crust.
[ad_2]