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
EASY OVEN BAKED PORK TONKATSU
An extra thick, super juicy pork chop done up tonkatsu style, with light and crispy panko, only baked instead of deep-fried.
Provided by Stephanie
Categories Main Course
Time 50m
Number Of Ingredients 6
Steps:
- Heat the oven to 275°F. While the oven is heating, toast the panko. Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on the oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
- Season both sides of the chop, then dust with flour, shaking of the excess.
- Dip into the lightly beaten egg, then into the panko, pressing to make sure that it is completely coated. Place on a lightly oiled wire rack on a foil lined baking sheet.
- Bake until the internal temperature reaches 120°F, about 30-45 minutes depending on the thickness of your pork chop. The pork chop pictured was 1.5 inches thick and took 40 minutes. Turn the heat up to 450°F and continue to cook until the internal temperature reaches 135, about 5 minutes.
- Slice and serve with fluffy white rice, shredded cabbage, tonkatsu sauce, and Japanese mustard.
BAKED TONKATSU RECIPE ( 揚げないとんかつ )
TRADITIONAL JAPANESE RECIPE: Tonkatsu (とんかつ) is Japanese pork cutlet, a very loved dish in Japan. But the peculiar thing about this dish is the crunchiness of the Panko (Japanese Breadcrumbs). But, Tonkatsu (とんかつ) requires lots of deep-frying and some people don't really like that, or can't eat fried food or just don't like frying food at home because of the danger it creates and the smell sticking everywhere... and here's where this dish comes in. If you like the Traditional Tonkatsu, then you'll love this healthier version! For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.
Provided by Uncut Recipes
Categories Main Course
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 200C / 400F
- Adjust an oven rack to the middle position.
- While the oven heats up, line a rimmed baking sheet with parchment paper.
- Combine the Panko and Oil in a frying pan and toast the Panko over medium heat or until golden brown.
- When the Panko is ready, transfer it into a shallow dish and allow to cool
- Clean the Pork by removing the extra fat and make a couple of slits on the connective tissue between the meat and fat...
Nutrition Facts : ServingSize 1 portion, Calories 300 cal, Fat 28 g
PORK TONKATSU
Steps:
- Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
- Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
- Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
- Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
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
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 CHICKEN KATSU
Japanese breaded crispy chicken that you would find in Hawaiian restaurants. Great healthy take out alternative. Please note the nutrition facts for this recipe are not accurate.
Provided by KrazeeGirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- CHICKEN:.
- Pound thin each chicken cutlet.
- Salt and pepper both sides.
- Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.).
- Add only enough olive oil to bread crumbs so that they start to stick together.
- Prepare beaten eggs in one pan, and flour in another pan for dredging.
- Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
- Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
- SAUCE:.
- Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
- If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
- Serve the chicken with the katsu sauce and enjoy!
TONKATSU
My dear friend, Junie Obi's mom owned a food stand and served this traditional Japanese dish known as Tonkatsu. She shared the recipe for these breaded pork cutlets with me years ago. They continue to be a favorite. -Yuko Shibata, Monterey Park, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten pork chops to 1/4-in. thickness. In a shallow bowl, combine flour and garlic salt. In a separate shallow bowl, whisk eggs. Place bread crumbs in a third bowl. Coat pork with flour mixture, then dip in eggs and coat in crumbs., In an electric skillet, heat 1/4 in. of oil to 375°. Fry pork chops until crisp and juices run clear, 2-3 minutes on each side. Drain on paper towels., Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork.
Nutrition Facts : Calories 527 calories, Fat 29g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 1271mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 1g fiber), Protein 39g protein.
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
TONKATSU
These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Provided by AMYSMEANS
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
- Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
- Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
- Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g
CHICKEN KATSU
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
- Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
- Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.
Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium
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
TONKATSU
Tonkatsu is a pork cutlet that has been breaded and deep-fried Japanese style. The secret to getting the brittle crispy exterior is using panko-Japanese bread crumbs, which are much larger and coarser than Western-style bread crumbs. Most Japanese season tonkatsu with store-bought tonkatsu sauce, which to me tastes too sweet. Instead, I prefer to make my own or simply use soy sauce and a squirt of lemon on my cutlet. This method of breading and frying is used on a number of different ingredients, such as fish filets, or even slabs of eggplant or tofu.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pour the oil into a 3-quart (3-liter) cast-iron Dutch oven or heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F (175 degrees C). Line a sheet tray with paper towels.
- Trim the fat around the edges of the pork chops if desired. Pound the pork chops with a meat mallet to slightly flatten and rub with the salt and pepper.
- Coat and bread your pork chops. Line up three small shallow bowls: one with the flour, one with the beaten eggs and one with the panko. Take one pork chop and lightly flour it on both sides, patting to remove excess flour. Dip the chop into the egg and then coat it generously with panko. Repeat with the remaining chops.
- You are now ready to start frying. Test the temperature of the oil by dropping a few bread crumbs into the oil. If the crumbs sizzle up instantly but do not burn, the temperature is right for frying. Add two chops to the oil and cook for 3 to 4 minutes, until they are lightly browned on one side. Flip and fry for another 3 to 4 minutes, until lightly browned on the second side. The timing will depend on the thickness of the meat and the temperature of the oil. Test for doneness by taking one chop out of the oil when it is lightly browned on both sides and slice it; it should not be pink inside. Be careful not to overcook the pork-you want your cutlets to be tender and juicy. Drain the chops on the paper towel-lined sheet tray to remove excess oil. Remove any crumbs from the oil with a slotted spoon and fry the remaining two chops.
- Slice the pork crosswise about 3/4 inch (2 centimeters) thick and serve over the shredded cabbage with the lemon wedges, your choice of sauce and a bowl of fresh-cooked rice on the side.
- Bring the dashi to a boil in a small pot over medium-high heat. Add the remaining ingredients and cook until the liquid thickens and reduces by one-third, stirring frequently so it doesn't burn, 5 to 10 minutes. Taste and make adjustments.
- If you like the sauce sweeter, add more ketchup, sugar or some mirin. If you want the savory flavors to come out, add more soy sauce and Worcestershire sauce. The sauce can be refrigerated in an airtight container for up to 1 month. Makes 2/3 cup (156 milliliters).
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