TONKATSU

Here comes the japanese version of Wiener Schnitzel. Fair to say the austrian classic is based on veal and the japanese classic is based on pork.


Ingredients

2 slices of pork neck or cutlet
2 eggs, whisked
flour
Panko
Tonkatsu sauce, shop or homemade

Tonkatsu quick sauce (by Adam Liaw)

½ cup ketchup

2 tbsp Worcestershire sauce

1 tbsp soy sauce

½ tsp English mustard



Preparation

  1. Prepare the coating road for the meat.

AEB79191-F4ED-4559-AF29-97A22D4DFBCB.jpeg
2. First coat the meat in flour

589F379F-81A3-470C-AAE0-0ACB628117FD.jpeg
3. Then add the meat to the eggs

9F537D21-C3C7-4829-AD8D-E75073967CD1.jpeg
4. Back to the flour

CC3FD390-CF8A-4F97-AE6E-712C9C816978.jpeg
5. Again to the eggs

198E114D-79B3-47A5-A1B4-65247060242F.jpeg
6. Finally coat the meat in Panko

EBC81F0F-7FAB-4ACA-B36E-E6E06F155FC5.jpeg
7. Both ready for deep-frying

692C6697-53E2-41CD-BB72-ACB773854950.jpeg
8. Deep-fry for 6min in sunflower or peanut oil by 175 C

7288EC47-370D-4276-BAC3-7FA6FA68F8D0.jpeg
9. Slice and serve with Tonkatsu sauce and thinly sliced cabbage. ENJOY

18BEE4CD-D168-43A7-BBB8-9C2AADBB9255.jpeg

1 Like

Looks delicious Martin! I’m a fan of Tonkatsu too and do it quite a lot at home. I’d love to suggest some tweaks, but I realize they are a little obsessive:

  • Poking lots of holes in the surface of the pork can help tenderize it, and improve adhesion of the breading
  • Try potato starch instead of flour for a slightly lighter texture (no gluten in the starch)
  • A little water helps loosen the egg and make it less goopy
  • After coating with panko let it sit for a bit, then do a second pass with the panko to make the coating denser
2 Likes

DANKE

I will do it.

1 Like

used Yao’s recommendations of potato flour, adding a little water to eggs, poking meat w fork and followed Martin’s recipe for prep and frying. Also did the sauce. Delish. Wife happy also.
D16AFF2C-E8FA-4C2F-93DB-7BF8B9A0CC12.jpeg
82F0D26D-CCBC-439A-9324-702D79C6C541.jpeg
3C68A49C-2DD6-436E-9591-77E111A78673.jpeg

3 Likes

Do you reuse the oil or dump it? I bought a deep fryer years ago, but used it once because I didn’t like messing with the leftover oil. I’ve been meaning to use it again and this is proper motivation.

You don’t need to deep fry. We make a similar version to this often and we shallow fry with great results.

It helps to mix in a little old oil with new oil; helps the new oil transmit heat better (= crispier results). The trade-off is a lower smoke point

edit: great article on the subject here How Many Times Can I Re-Use Fry Oil? | Ask the Food Lab

I use this deep-fryer and I can easily filter the oil or store the oil extra. Highly recommended.

https://www.amazon.com/dp/B00NQ7QFGM/ref=mp_s_a_1_4?crid=O1NQF0CFCPEF&keywords=deep+fryer&qid=1636042667&sprefix=d%2Caps%2C301&sr=8-4

My mom always pan fried. Best to let it dry in the fridge a bit before frying. You get better adherence.

I pan fry in 1/2-3/4 inch oil and never save it.

you are full of interesting and helpful info. You and Martin should team up.

1 Like

Looks great, if anyone doesn’t want to use a mere fork here is the tenderizer I bought that was recommended by Alton Brown I believe in his Salsbury steak episode.

https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=asc_df_B001347JK6/?tag=hyprod-20&linkCode=df0&hvadid=167123558869&hvpos=&hvnetw=g&hvrand=7406060677479777638&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9015342&hvtargid=pla-82942213260&psc=1

I use a tenderloin when I make it. No tenderizing needed!

I’m more of a tempura udon kinda guy, but that looks great Martin!

Thanks, Martin! (and also Yao) [cheers.gif]