My Secret Tonkatsu Recipe. This homemade tonkatsu recipe is so easy and tastes like restaurants. For Tonkatsu, I highly recommend to use fresh panko (we call it "Nama Panko"). It's fresh bread crumbs not dried one.
Salt and pepper both sides of each cutlet.
Chicken tonkatsu is a variation of the famous pork tonkatsu, a Japanese dish consisting of breaded meat (e.g. pork or chicken) using Japanese or Panko bread crumbs, then fried until crispy.
I even tossed in a homemade tonkatsu.
You can have My Secret Tonkatsu Recipe using 6 ingredients and 9 steps. Here is how you cook that.
Ingredients of My Secret Tonkatsu Recipe
- You need 1 of Pork.
- You need 1 dash of Salt and pepper.
- You need 1 dash of Eggs.
- Prepare 1 of Panko.
- Prepare 1 of Plain flour.
- It's 1 of Frying oil.
Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs. We love these pork chops, I use a whole pork loin when it is on sale, lightly freeze and slice very thin(no pounding necessary).the first time I made them as is and they were good, but missing something. In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month.
My Secret Tonkatsu Recipe step by step
- Make slits in the meat on the side with the back fat..
- Sprinkle with a little salt and pepper..
- Dredge in flour..
- Coat in beaten egg. Everything up to this step follows the usual tonkatsu preparation method..
- Repeat coating the meat with flour, egg, flour and then the egg again. (It's hard to take a photo of this step, so I apologize..
- Coat the meat with plenty of panko. Let rest for at least 10 minutes to let the coating settle..
- Fry on both sides in 170-180ºC oil!.
- Once fried, let it stand on its side to thoroughly drain the excess oil..
- Done!.
Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets) If you weren't familiar with Japanese cuisine, you might not think there was anything particularly Japanese about katsu, a simple dish of breaded and fried cutlets. Just found one "secret" of making tonkatsu. I see a lot of recipes online using chops, and those are going to come out a lot tougher than a loin will. My preferred method is to partially freeze the loin, just enough that it's rigid, then cut it into thin slices.. Use this delicious broth to make a steaming bowl of Spicy Tonkotsu Miso Ramen!.
