Japanese Take Out Tonkatsu Fried Pork Cutlets Recipes

TONKATSU (JAPANESE PORK CUTLET)

Tonkatsu (Japanese Pork Cutlet) image

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

Time 30m

Number Of Ingredients 14

Ingredients

2 boneless pork loin chops (½ inch thick)
½ tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
3 cups neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for deep-frying; I recommend 1¾-2 inches (5 cm) of oil in the pot))
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) ((for the egg))
½ cup panko (Japanese breadcrumbs)
¼ head cabbage ((optional; tonkatsu is typically served with shredded cabbage))
1 Persian or Japanese cucumber
2 Tbsp Japanese sesame dressing ((for my homemade recipe, click here))
1 Tbsp toasted white sesame seeds ((optional))
1 Tbsp toasted black sesame seeds ((optional))
4 Tbsp tonkatsu sauce

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

JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY

Japanese Pork Cutlet (Tonkatsu) With Curry Recipe by Tasty image

Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste

Provided by Alvin Zhou

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 cups white rice, cooked
4 boneless pork chops
salt, to taste
pepper, to taste
4 shiso leaves
4 slices mozzarella cheese
½ cup flour
3 eggs
3 cups panko breadcrumbs
oil, for frying
1 tablespoon oil
½ onion, sliced
2 medium potatoes, cubed
1 medium carrot, diced
3 cups water
⅓ cup japanese curry paste

Steps:

Season the pork chops on both sides with salt and pepper.
Cut a large slit through the side of the pork chops.
Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
Repeat with the remaining pork chops.
Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
Repeat with the other pork chops.
Heat oil over medium-high heat until about 360°F (185˚C).
Fry the pork chops one at a time until golden brown, then drain on a paper towel.
Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
Lower the heat and simmer for about 10 minutes.
Add the curry paste, then stir until dissolved.
Cook for another 10 minutes on low heat, then set aside.
Slice the pork cutlets into ½-inch (1-cm) slices.
To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
Enjoy!

Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets) image

Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!

Provided by otaku

Categories World Cuisine Recipes Asian Japanese

Time 24m

Yield 4

Number Of Ingredients 8

Ingredients

2 boneless pork chops, trimmed of excess fat
½ teaspoon salt
¼ teaspoon ground black pepper
1 egg
½ teaspoon soy sauce
¼ cup all-purpose flour
½ cup panko bread crumbs
oil for frying

Steps:

Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
Whisk egg and soy sauce together in a small bowl.
Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.

Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g