Japanese Air Fried Pork Tonkatsu Food

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.

JAPANESE AIR-FRIED PORK TONKATSU

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Stir together eggs, avocado oil, and salt in a small bowl. Place panko crumbs on a separate plate.
• Set a length of parchment or waxed paper about 15 inches long on a platter or cutting board.
• Dip each pork chop into the egg mixture, allowing excess to drip back into the bowl, then turn chops in panko crumbs. Cover the top of the chop with crumbs and press down to encourage them to stick. Place coated chops on the prepared parchment or waxed paper. Repeat until all chops are coated with panko crumbs on both sides.
• Spray both sides of each pork chop with cooking spray and place 2 or 3 chops into the air fryer basket, depending on the size of the basket.
• Air fry for 6 minutes. Flip and cook until golden brown and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 5 minutes more. Transfer chops to a plate and keep warm. Repeat with remaining chops.
• Serve chops with rice, shredded Savoy cabbage, and tonkatsu sauce.

TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)

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.

AIR FRYER TONKATSU (JAPANESE FRIED PORK CUTLET) - PALEO, WHOLE30, KETO

Steps:

• Make the tonkatsu sauce first by whisking together all its ingredients. If you are making a Whole30 version, blend the ingredients together so the date can break down. Taste to add more sweetener if desired. Chill until ready to use.
• Preheat air fryer to 360 degrees F.
• Pat the pork dry, then generously season with salt and pepper.
• Set up an assembly line of 3 bowls, each with coconut flour, whisked egg, and pork panko.
• Working one at a time, dredge each pork chop into coconut flour, dip into egg, then dredge in pork panko. Press to coat.
• Add the pork into the air fryer in a single layer. Cook for 5 minutes, then flip to cook for 5 more minutes. Increase the air fryer temperature to 400 degrees F, then cook for 2 additional minutes on each side until golden and crispy.
• Serve immediately with tonkatsu sauce.

TONKATSU WITH HOMEMADE SAUCE

Steps:

• For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
• For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
• Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
• Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
• For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

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.

AIR-FRYER TONKATSU

Steps:

• Preheat air fryer to 375°. 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 batches, place pork chops in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until crisp, 5 minutes. Turn; spritz with cooking spray. Cook until crisp and juices run clear, 5-6 minutes longer., Meanwhile, in a small bowl, combine the sauce ingredients; serve with pork.

JAPANESE TAKE-OUT TONKATSU (FRIED PORK CUTLETS)

Steps:

• To make the sauce: Whisk all the ingredients together in a bowl until the sugar is dissolved. Let stand for 30 minutes to allow the flavors to develop.
• To make the tonkatsu: Heat 1/2 inch of oil in a large skillet to 360º.
• Pat the pork cutlets dry with paper towels, and make a few vertical slits on the outer rim of the cutlets to prevent them from curling when cooked.
• Season both sides of the pork with salt & pepper, and dredge with flour, shaking off any excess.
• Mix the eggs with 1 tablespoon water in a shallow bowl.
• Dip the cutlets in the egg, then coat in panko breadcrumbs. Gently slide the cutlets into the oil and cook for 4 to 5 minutes per side until golden brown, or just cooked through. Drain on paper towels.
• Cut each cutlet crosswise into 1-inch strips. Arrange on individual plates and garnish with cabbage and lemon wedges. Serve with a dish of tonkatsu sauce on the side for dipping. Accompany with rice.

JAPANESE TONKATSU

Steps:

• In a glass bowl stir together ginger, soy sauce, sugar, and sake. Add pork chops, covering completely, and marinade for 30 minutes.
• Remove chops from marinade, dip into the flour, then into the egg, and finally into the breadcrumbs. (This order is important!).
• Fry for 3 minutes on each side, 'til done. Slice into strips and serve warm with rice.

TONKATSU (JAPANESE PORK CUTLET)

Steps:

• Pound pork to 1/4-inch thickness.
• Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
• Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
• Serve on bed of shredded cabbage, for presentation.
• Serve with Tonkatsu sauce.
• NOTE: If you can't find Panko, you may use crushed corn flakes.