Tonkatsu Japanese Fried Pork Cutlets Food

TONKATSU - JAPANESE FRIED PORK CUTLETS

Steps:

• In a large bowl or pie tin, whisk together eggs, Aji Mirin, soy sauce, water, salt and pepper. Set aside.
• Pour flour and Panko bread crumbs into two separate medium sized bowls.
• Heat 1/2-inch vegetable or peanut oil in a large, heavy bottomed skillet or dutch oven over medium to medium high heat.
• With a sharp knife, cut slits in the fat that runs around the edges of the pork. Lightly pound the cutlets with a mallet, season with salt and pepper, then gently push them back into their original shape.
• Once oil is hot (about 350 degrees.) Dust cutlets with flour, making sure all surfaces are covered. Shake off excess flour. Dip in egg mixture, then coat completely in Panko bread crumbs, Pressing the cutlets into the Panko well so that you have an even coat.
• Carefully place the pork cutlets into the oil, making sure not to crowd the pan. Cook five minutes, or until golden brown. Turn and cook another 5 minutes, remove from pan and drain on a rack or on paper towels.
• Cut into bite sized strips and serve with Tonkatsu sauce and shredded cabbage.
• Share and Enjoy!

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.

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.

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.

TONKATSU (FRIED PORK CUTLET WITH SPICY SAUCE)

Steps:

• Combine ingredients for Spicy Dipping Sauce and set aside, covered, for 30 minutes for flavors to develop.
• Lightly pound the pork slices until slightly flattened. Sprinkle with salt and pepper. Coat lightly with flour.
• Combine the egg and milk in a shallow pan. Place panko in a shallow pan. Dip pork slices in egg mixture, then coat both sides of pork slices with panko and set aside on a platter.
• In a wok or shallow heavy saucepan, heat the oil to 360 degrees, or until a 1-inch cube of bread turn golden brown in 60 seconds. Fry, 2 or 3 slices at a time, 6 to 8 minutes or until golden brown and done inside. Turn once or twice for even browning. Drain cooked cutlets on paqper towels and keep warm in a 150 degree oven.
• Place a pile of shredded raw cabbage on each serving plate. Slice cooked pork piece into 1/2-inch strips, keeping pieces in original shape. Place a sliced cutlet on top of each portion of shredded cabbage, arranging pork in its original shape, as if it had not been sliced. Serve with Spicy Dipping Sauce.

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.