TONKATSU (JAPANESE PORK CUTLET)
Crispy on the outside and juicy on the inside, this is the best homemade Tonkatsu (Japanese Pork Cutlet) recipe that my family loves!
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Gather all the ingredients. For Tonkatsu, I highly recommend getting fresh panko (we call it nama panko) from a Japanese grocery store. If you can't get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western "panko breadcrumbs" are a bit different from authentic Japanese panko.
Nutrition Facts : Calories 523 kcal, Carbohydrate 15 g, Protein 27 g, Fat 37 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 131 mg, Sodium 491 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 29 g, ServingSize 1 serving
BAKED TONKATSU - JAPANESE PORK DISH
This recipe has been posted here for play in Culinary Quest - Japan. Recipe found at website: justonecookbook.com Recipe is by Namiko Chen of Just One Cookbook. Tonkatsu (????) or Japanese pork cutlet is a delicious and popular dish, that has a lovely crispy panko texture. The key to achieving crispy and golden brown panko...
Provided by Baby Kato
Categories Pork
Time 30m
Number Of Ingredients 9
Steps:
- 1. Adjust an oven rack to the middle position and preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment paper.
- 2. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
- 3. Get rid of the extra fat and make a couple of slits on the copnnective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatus to stay nice and flat and prevent Tonkatsu from curling up.
- 4. Pound the meat with a meat pounder, or if you don't have one then just use the back of knife to pound. Mold the extended meat back into original shape with your hands.
- 5. Sprinkle salt and freshly ground black pepper.
- 6. Dredge each pork piece in the flour to coat completely and pat off the excess flour. Then dip into the beaten egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.
- 7. Place the pork on the prepared baking sheet. Bake until the pork is no longer pink inside, about 20 minutes.
- 8. Cut Tonkatsu into 1 inch pieces (so you can eat with chopsticks) by pressing the knife directly down instead of moving back and forth. This way the panko will not come off. Transfer to a plate and serve immediately.
- 9. To make special sesame tonkatsu sauce, grind black and white sesame seeds in a mortor and add tonkatsu sauce. Mix all together.
BAKED TONKATSU
Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need are the right techniques and tips to achieve perfection. Served with a special sesame tonkatsu sauce, you can now enjoy this popular dish at home.
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack or line it with parchment paper. I prefer using the wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.
Nutrition Facts : Calories 362 kcal, Carbohydrate 21 g, Protein 32 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 140 mg, Sodium 638 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving
TONKATSU PORK
Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudon
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 26m
Number Of Ingredients 9
Steps:
- Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
- Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
- In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C - if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
- While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.5 milligram of sodium
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