HOMEMADE TONKATSU SAUCE
This recipe shows you how to make a quick and easy Tonkatsu Sauce from scratch. Serve it with tonkatsu or other deep-fried dishes.
Provided by Namiko Chen
Categories Condiments
Time 5m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.
Nutrition Facts : ServingSize 1 tablespoon, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
TONKATSU (JAPANESE FRIED PORK CUTLET)
Breaded, deep fried crispy pork cutlet is one of the top 10 favourite dishes among Japanese people. Quite easy to make and served with a sweet fruity sauce, it is so delicious. Tonkatsu is also the main ingredient of Katsudon.
Provided by Yumiko
Categories Main
Time 20m
Number Of Ingredients 11
Steps:
- If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1"). This will prevent the meat from curling when cooked. Lightly pound the pork to tenderise.
- Sprinkle with salt and pepper on both sides of meat.
- Coat the meat with flour, egg, then breadcrumbs.
- Heat oil to 170C (338F) (note 2) and fry the meat for 2 minutes. Turnover and fry further 1.5 - 2 minutes (note 3) until it becomes golden brown.
- Turn over again and fry for about 1 minute until deep golden brown, then put aside on kitchen paper.
- Cut each tonkatsu into 2cm (¾") wide strips.
- If you are making tonkatsu for katsu-don, go to Katsu-don instructions.
- Serve with shredded cabbage and Bulldog tonkatsu sauce.
TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)
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
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
JAPANESE PORK KATSU
A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.
Provided by LifeIsGood
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dipping sauce:.
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
- Prep the pork:.
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
- Panfry the pork:.
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
Nutrition Facts : Calories 173.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 546, Carbohydrate 30.2, Fiber 1.7, Sugar 5.3, Protein 6.5
PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 13
Steps:
- Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.
TONKATSU (DEEP FRIED PORK)
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make small cuts all over pork chops with tip of knife. Sprinkle salt and pepper on both sides of meat.
- Coat the meat with flour, dip in eggs, then cover with bread crumbs.
- Heat deep frying oil to 350 F, and deep fry crumb-covered meat. You can check the temperature by dropping a bread crumb. If it comes up to the oil surface right after it's dropped, it's good.
- Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
- Set the meat on a cooling rack for a minute. Cut into 5-6 pieces.
TONKATSU SAUCE
My husband loves Tonkatsu and uses this sauce on more than just Tonkatsu. It's great for coconut shrimp and for dipping umeboshi pork rolls. Keep leftover sauce refrigerated . . . if there is any.
Provided by CherylKob
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Stir ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic together in a bowl. Let flavors blend for at least 1/2 hour.
Nutrition Facts : Calories 28.9 calories, Carbohydrate 6.7 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.6 g, Sodium 403.6 mg, Sugar 5.8 g
TONKATSU JAPANESE FRIED PORK
Steps:
- Gather the ingredients.
- Cut the edge of the pork chops in several places. Season with salt and pepper.
- Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
- Coat each pork chop generously with flour, shaking any excess off.
- Dip pork into beaten egg.
- Coat pork with panko breadcrumbs and set aside on a platter.
- In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
- Deep-fry breaded pork for 5 to 6 minutes.
- Turn pork over and fry about 5 more minutes or until cooked through and browned.
- Remove pork from oil and drain on paper towels.
- While pork is resting, finely shred green cabbage and soak in ice-cold water.
- Drain shredded cabbage well.
- Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.
Nutrition Facts : Calories 731 kcal, Carbohydrate 48 g, Cholesterol 149 mg, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, Sodium 419 mg, Sugar 4 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
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
More about "pork katsu and tonkatsu sauce japanese breaded pork and dipping sauce recipe 435"
TONKATSU BREADED PORK CUTLET RECIPE - ASHLEE MARIE - …
From ashleemarie.com
Ratings 2Calories 342 per servingCategory Dinner
- Heat a few inches of oil in a large saucepan on medium-high/high. When you add a drop of water it should bubble a lot.
PORK KATSU RECIPE: EASY JAPANESE PORK TONKATSU KIDS …
From momfoodie.com
4.9/5 (9)Category EntreeCuisine JapaneseTotal Time 40 mins
- Cut loin into 4 medallions, then lay between sheets of parchment paper or plastic wrap and pound thin. (The cutlets will be about 2 1/2 times the original diameter once pounded out)
- Dredge the pork cutlets in the flour and gently shake off excess, then do same with egg wash, finally lay out cutlet in panko and cover with crumbs, very gently press down to ensure adherence. Set aside to fry.
PORK TONKATSU AND HOMEMADE TONKATSU SAUCE FOR …
From zonacooks.com
Reviews 22Calories 524 per servingCategory Pork
- Stir the ketchup, soy sauce, brown sugar, Worcestershire sauce, ginger, and garlic together in a bowl. Set aside or in the fridge.
SAUCE KATSUDON RECIPE (DEEP-FRIED BREADED PORK BOWL …
From cookingwithdog.com
Category Rice BowlTotal Time 15 mins
PORK TONKATSU RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 (3.9K)Total Time 30 minsServings 4
- In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.
- Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.
- In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce.
JAPANESE-STYLE PORK CHOPS TONKATSU - ASIAN IN AMERICA
From asianinamericamag.com
Reviews 6Servings 4Cuisine American, Asian, Filipino, JapaneseCategory Dinner, Lunch, Main Course
- Marinate pork chops in soy, mirin (or dry sherry), garlic, pepper for at least 30 minutes to 1 hour. Cover in plastic wrap and refrigerate.
- In a skillet of medium to high heat, place the vegetable oil. Pan fry the pork chops until golden brown. Each side will brown quickly in about 5 minutes. Lower heat and continue cooking the pork chops, uncovered for 15 to 18 minutes more till pork is completely cooked inside. When cooked, drain on paper towels or parchment paper to remove excess oil.
- Slice each pork chop in large strips. But assemble it together to make a whole piece when serving.Garnish with green slices of scallions. Serve together with boiled rice, shredded cabbage and clear miso soup.
JAPANESE PORK KATSU (TONKATSU) | FOODLOVE.COM
From foodlove.com
3/5 (1)Estimated Reading Time 5 mins
- Trim excess fat from the pork chops. Cover the chops with plastic wrap, and pound with a meat mallet, working from the center outwards, until they are 1/4 to 1/3 inch thick.
- Season the chops lightly with salt and pepper, and set aside. In a shallow dish or pie plate, mix the flour, 1 teaspoon salt and 1/2 teaspoon black pepper. In another dish, beat the 2 eggs with 2 tablespoons water. In a third dish, place the panko bread crumbs.
- Dip each piece of pork first in flour, then in egg, then in breadcrumbs, pressing to make sure the pork is well coated. *Deep fryer cooking instructions:* Preheat the oil in the deep fryer to 375 degrees.
- Cook 2 chops at a time in the hot oil for about 4 minutes until medium golden brown and cooked through.
TONKATSU SANDWICH – JAPANESE PORK SANDWICH WITH SAUCE
From whereismyspoon.co
5/5 (1)Calories 774 per servingCategory Beef, Pork And Lamb
- Shred the cabbage finely and place it into a bowl. Sprinkle with salt and knead with the hand for about one minute, this will help tenderize the cabbage.
- Add the vinegar and the oil and mix well. Taste and add some sugar, if you find it necessary. Adjust the taste with salt and pepper.
- Heat the oil in a large non-stick pan. Add the panko and fry, stirring often, for 2-3 minutes or until golden. Transfer to a plate and let cool.
QUICK AND EASY TONKATSU SAUCE (とんかつソース) | …
From pickledplum.com
5/5 (5)Calories 40 per servingCategory Sauce
TONKATSU PORK RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK …
From pinterest.ca
KATSU DIPPING SAUCE RECIPES
From tfrecipes.com
JAPANESE PORK KATSU WITH HOMEMADE TONKATSU SAUCE ...
From youtube.com
TONKATSU (PORK CUTLET) RECIPE - BENTO.COM
From bento.com
HAWAIIAN STYLE KATSU SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
TONKATSU (DEEP FRIED PORK) RECIPE - JAPANESE COOKING …
From youtube.com
TONKATSU SAUCE RECIPE - FOOD NEWS - …
From foodnewsnews.com
TONKATSU - JAPANESE BREADED PORK CUTLET WITH …
From pinterest.ca
PORK KATSU AND TONKATSU SAUCE JAPANESE BREADED …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love