TONKATSU WITH HOMEMADE SAUCE
Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
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.
TONKATSU (JAPANESE PORK CUTLET)
Crispy on the outside and juicy on the inside, this is the best homemade Tonkatsu (Japanese Pork Cutlet) recipe that my family loves!
Provided by Namiko Chen
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Gather all the ingredients. For Tonkatsu, I highly recommend getting fresh panko (we call it nama panko) from a Japanese grocery store. If you can't get it, follow my instructions to make fresh panko. Make sure to use a Japanese brand of panko from Japan. Western "panko breadcrumbs" are a bit different from authentic Japanese panko.
Nutrition Facts : Calories 523 kcal, Carbohydrate 15 g, Protein 27 g, Fat 37 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 131 mg, Sodium 491 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 29 g, ServingSize 1 serving
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.
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
CRISPY PORK CUTLETS (TONKATSU) WITH SHAVED CABBAGE SALAD AND GINGER VINAIGRETTE
The pork quality is essential to this dish and you need a tender cut with lots of good marbling. I use a boneless rib chop with very even and dense marbling. I also prefer my cutlets to be thick, as this helps to keep the meat from drying out as you fry it. Please use a heritage breed of pork such as Kurobuta, Berkshire or Iberico; they all have superior flavor and marbling.
Provided by Andrew Zimmern
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Soak the cabbage in ice water for 20 minutes. Drain thoroughly then spin very dry in a salad spinner (or pat with paper towels). Set aside.
- Meanwhile, carefully score the flat sides of the chops with a paring knife at 1-inch intervals, about 1/4 inch deep. Season with kosher salt and pepper.
- Heat 3 inches of oil in a large pot to 350 degrees F.
- Put the flour, eggs and panko in 3 separate shallow bowls. Season the flour with salt and pepper. Dredge each chop in the flour, shaking off the excess; dip in the egg, then dredge in the panko, pressing to help the crumbs adhere.
- Fry the cutlets in a single layer, working in batches if need be, until medium browned (not burnt), 3 to 4 minutes per side. Transfer the cutlets to a wire rack set over a rimmed baking sheet and season immediately with sea salt.
- While the cutlets cook, combine the cabbage with the chives, lemon juice and salt in a large bowl and toss.
- Place each cutlet on a plate; add a pile of the seasoned cabbage and dress with the vinaigrette. Serve right away with some tonkatsu sauce, a smear of Japanese hot mustard on the edge of plate, lemon wedges and bowls of rice on the side, if you like.
- Bring a medium saucepan of water to a simmer. Add the carrots and cook for 1 minute. Drain then immediately plunge in ice water. Drain again, then place in a blender. Add the remaining ingredients and blend until smooth. Season with salt and white pepper. Refrigerate for at least 30 minutes and up to 1 week. Makes 3 cups.
TONKATSU-STYLE BUTTERFLIED PORK CHOPS WITH WATERCRESS SALAD
Steps:
- Butterfly the chops: Lay them flat on a cutting board and, holding your knife parallel to the board, cut through the meat along the side of each chop until you reach the bone. This cut should evenly divide the meat of each chop into 2 equal flaps, which remain attached to the bone. Spread each chop out in the shape of a butterfly.
- Place the chops between sheets of wax paper, and pound each flap with a mallet or the side or back of a heavy cleaver. Pound until each flap is an even 1/4-inch thick.
- Mix together the 1/4 cup rice-wine vinegar, soy sauce, sugar and a few drops of Japanese sesame oil. Place the pounded pork chops in a wide, shallow dish and pour the marinade over them. Marinate in the refrigerator, turning occasionally, for 2 hours.
- When ready to cook, heat the peanut oil in a wok, deep-fryer, or deep, wide pot to 365 degrees.
- While the oil is heating, remove pork chops from the marinade and shake off liquid. Dredge chops in flour, making sure to cover all spots of the meat and bone. Then dip the chops in the beaten egg, and let the excess egg drip off. Finally, dip the chops in the panko crumbs, making sure to cover the entire meat and bone.
- When the oil is hot, add the pork chops (if your frying vessel is not large enough, you should do this in 2 batches). Deep-fry until chops are golden brown on the outside, just cooked through on the inside, 3 to 4 minutes altogether. Remove and drain on paper towels.
- While the pork chops are cooking, make the watercress salad: Toss together the watercress, tomato, scallion, bean sprouts, rice-wine vinegar and sesame oil. (Make sure the salad has a light taste of the sesame oil; if not, add a little more.) Season with salt.
- Place each chop on a large dinner plate and season with coarse salt. Strew each chop with the watercress salad and serve immediately.
- *panko crumbs are Japanese bread crumbs -- light, airy, remarkably crisp. They are available at Japanese groceries.
TONKATSU - ASIAN-STYLE PORK CHOP
This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.
Provided by SHIN98
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
- Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
- When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 14.3 g, Cholesterol 108.8 mg, Fat 13.1 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 199 mg, Sugar 0.1 g
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
JAPANESE TONKATSU
Fried pork that makes a good main dish, especially served with rice, salad, and miso soup. Japanese breadcrumbs are different from the type you can buy in America, they are larger, so bigger cracker crumbs make this look better, but the taste will be about the same :-) If you don't want to use sake in the marinade, replace it with water and add extra sugar.
Provided by Random Rachel
Categories Asian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 447.1, Fat 17.1, SaturatedFat 5.7, Cholesterol 145.5, Sodium 1564, Carbohydrate 34, Fiber 1.7, Sugar 3.8, Protein 31.9
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