Things to know about Tonkatsu Recipe
Japanese Traditional Crispy Breaded Pork from Tokyo – Tonkatsu was first served during the 19th century by a restaurant named Ranga-tei located in Ginza, Tokyo. Before introducing this recipe, there was “katsuretsu,” which means cutlet that used veal instead of pork. It was Renga-tei that used pork and became a very sought-after Japanese dish. Tonkatsu is served together with shredded cabbage. After 100 years, this traditional dish stays in most restaurants and Japanese homes.
Juicy Japanese Traditional Crispy Breaded Pork from Tokyo. Authentic Recipe of Tonkatsu.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 600 grams (1.32 lb) Pork Loin
- Salt As needed
- Pepper Powder As needed
- 4 tbsp Flour For coating
- Vegetable Oil For deep frying
- 3 pcs Egg Large
- 3 tbsp Milk
- 300 grams (10.58 oz) Panko Breadcrumb
- 6 tbsp Worcestershire Sauce
- 3 tbsp Ketchup Tomato
- 3 tbsp Soy Sauce
- White Sugar – Regular Sugar – Granulated Sugar As needed
- 3 tbsp White Sesame Seed
- 600 grams (1.32 lb) Green Cabbage
- 6 slices Lemon Juice For garnish
- Prepare all ingredients and measure them correctly ahead of time.
- Start making the sauce by combining Worcestershire sauce, tomato ketchup, soy sauce, a pinch of salt, and white sesame seed in a small mixing bowl. Set it aside.
- Preheat a pan and add your oil. Make sure that the oil reaches 170°C or 340°F. You may choose to deep fry or shallow fry it.
- Rub a dash of salt and pepper on both sides of the pork.
- It is important to pound the meat to make it tender. It should be about 2 cm thick.
- Using a separate bowl, whisk the egg and the milk.
- Use two plates, one for the flour and the other one for the breadcrumbs.
- First, coat the pork with flour on both sides, then dip it in the egg and press both sides on the breadcrumbs. Make sure that the meat is properly covered.
- Place the coated meat on the frying pan carefully and cook both sides for 4 minutes. Make sure that it is golden brown. The cracking sound is an indication that the meat needs more cooking.
- Let the katsu cool down and drain its excess oil on a wire rack.
- Cut it into strips using a chopstick and a sharp knife.
- Served it next to the shredded cabbage a d put the sauce on top of the meat, and garnish it with some lemon slices on the side.
- To make sure if the oil is hot, you may drop some breadcrumbs in the oil. If it sizzles, it means that the oil is ready for cooking.
- To prevent breadcrumbs from falling off, try not to move the meat during the first 2 minutes of the frying process.
— Specific Atributes of This Recipe:
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