Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tonkatsu- classic japanese pork cutlet. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pork tonkatsu is often found on the menus of Japanese restaurants and is also a very popular bento (boxed lunch) item. Pork tonkatsu is also a popular ingredient in katsu donburi (one dish meal of ingredients served over rice) which is tonkatsu served with cooked egg and a savory sweet sauce, all over a bed of rice in a large bowl. Lower a pork chop into the oil.
Tonkatsu- classic Japanese pork cutlet is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Tonkatsu- classic Japanese pork cutlet is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tonkatsu- classic japanese pork cutlet using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tonkatsu- classic Japanese pork cutlet:
- Take 1/4 cabbage
- Get 1 pork fillet (or 2-3 chicken breast, or one turkey breast)
- Make ready 1 egg
- Take 1/2 cup flour
- Make ready 1 cup panco
- Prepare 1 cup cooking oil (one inch in a frying pan)
Fry the breaded pork chops until browned and cooked. Serve with steamed rice and tonkatsu sauce, if desired. Try out a Japanese take on a Western dish with this easy tonkatsu deep fried breaded pork cutlet recipe. Made by covering tender pork cutlets in panko breadcrumbs and frying them to the perfect level of crispiness, tonkatsu are typically used as the meat/protein portion in a variety of Japanese dishes.
Steps to make Tonkatsu- classic Japanese pork cutlet:
- Chop cabbage. In a bowl mix with 1/2 teaspoon salt and leave for 15 minutes. Squeeze liquid out.
- Slice meat about 3/4 inch and sprinkle salt and pepper.
- Prepare 3 stations of flour, egg, and panco. Each piece to go through flour, egg, and panco.
- Put cooking oil about 3/4 inch in a frying pan. Cast iron pan works better. Hear the oil to 350. For frying food, temperature is very important for crispness. A cooking thermometer is very useful.
- Put 4-5 pieces of meat and fry for 2-3 minutes each side until golden brown.
- Put a few paper towel on a plate and place cooked meats so the extra oil drains. Cut one to see if the meat is thoroughly cooked.
- Serve meat with cabbage. Pour tonkatsu sauce on top. Tonkatsu sauce could be at Asian section of supermarket.
Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat. Transfer to a paper towel-lined plate. Serve immediately with rice and tonkatsu sauce, if. But Renga-tei used pork instead of beef/veal and the meat was deep fried. Japanese word for pork is "buta" (豚) and this kanji character can be pronounced as "ton", hence tonkatsu (豚カツ) meaning pork cutlet.
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