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 (JAPANESE PORK CUTLET)
This is my absolute favorite Japanese food. (What's not to like? It's fried!) I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores in the Asian foods section. Serve on a bed of shredded cabbage, for presentation. Serve with TONKATSU Sauce (the database won't let me add this as an ingredient).
Provided by Charmie777
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 372.2, Fat 14.8, SaturatedFat 5.1, Cholesterol 170.4, Sodium 205.4, Carbohydrate 12.8, Fiber 0.7, Sugar 0.9, Protein 43.6
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.
Nutrition Facts : Calories 731 kcal, Carbohydrate 48 g, Cholesterol 149 mg, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, Sodium 419 mg, Sugar 4 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
KATSU-DON (PORK CUTLET DONBURI)
This is in response to a posting on tonkatsu (pork cutlets).This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. This is Japanese fast food!
Provided by Stewie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
- Trim off fat from the pork and pound it to make it thin.
- Sprinkle with salt and pepper.
- Dust first with flour, then dip into the beaten egg, then the panko crumbs.
- Fry in the oil until light brown--about 4 minutes/side.
- Drain on paper towels and then cut into 1" strips.
- Mix the broth ingredients together in a bowl.
- Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
- Add the slices of 1 pork cutlet and cook one minute.
- When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
- Add 2 Tbsp. green peas and cook 30 seconds more.
- Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
- Repeat this for the remaining servings.
Nutrition Facts : Calories 1827.7, Fat 21.2, SaturatedFat 7, Cholesterol 310, Sodium 2115.1, Carbohydrate 319.1, Fiber 7.2, Sugar 22.6, Protein 76.9
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).
More about "tonkatsu japanese pork cutlet food"
WHAT IS TONKATSU (JAPANESE PORK CUTLETS)? | WE LOVE ...
From welovejapanesefood.com
TONKATSU (PORT CUTLET) JAPANESE FOOD | SUBJECT OF MY FOOD ...
From flickr.com
Views 3.9K
PORK CUTLET, "TONKATSU" JAPANESE FOOD
From oishiirecipe.com
MYEONGDONG TONKATSU - SERVING JAPANESE BREADED PORK CUTLET ...
From theseoulguide.com
TONKATSU RECIPE (JAPANESE PORK CUTLETS) | KITCHN
From thekitchn.com
SAKU BROADWAY JAPANESE PORK CUTLET CHEESE KATSU …
From gutom.ca
HOW TO MAKE TONKATSU (JAPANESE PORK CUTLET RECIPE) - FOOD NEWS
From foodnewsnews.com
TONKATSU - JAPANESE PORK CUTLET DEEP FRIED WITH RICE SET ...
From dreamstime.com
PORK CUTLET ARCHIVES - FOOD IN JAPAN
From foodinjapan.org
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY : BOOK RECIPES
From book-recipe.com
TONKATSU PORK CUTLET WITH JAPANESE SLAW — EM'S FOOD FOR ...
From emsfoodforfriends.com.au
JAPANESE TONKATSU DEEP FRIED PORK CUTLETS - OH MY FOOD …
From ohmyfoodrecipes.com
BEST TONKATSU EXPERIENCES AND RESTAURANTS IN JAPAN | BYFOOD
From byfood.com
TONKATSU JAPANESE PORK CUTLET RECIPE | VEDANT FOOD SOLUTIONS
From vedantfoodsolutions.com
TONKATSU - MESHIAGARE
From meshiagare.tokyo
JAPANESE FOOD - CRISPY FRIED PORK CHOPS TONKATSU CUTLETS ...
From cfood.org
CRISPY JAPANESE FRIED PORK CUTLET (TONKATSU) - COUPLE EATS ...
From coupleeatsfood.com
JAPANESE FOOD - FRIED PORK CUTLETS TONKATSU OOTOYA NYC
JAPANESE PORK CUTLETS TONKATSU IN PANKO BREADING
From foodtempel.com
TONKATSU (JAPANESE PORK CUTLET) (VIDEO) とんかつ • JUST ONE ...
From justonecookbook.com
TONKATSU (JAPANESE PORK CUTLET) | JJ KITCHEN IN TOKYO
From jj-kitchen.tokyo
TONKATSU | JAPANESE PORK CUTLET | FOOD CHANNEL L RECIPES ...
HOW TO MAKE JAPANESE KATSU AT HOME | THE FOOD LAB
From seriouseats.com
PORK CUTLET CURRY (TONKATSU KARE) - PEPPERSCALE
From pepperscale.com
TONKATSU DEEP FRIED BREADED PORK CUTLET - JAPAN CENTRE
From japancentre.com
CLASSIC TONKATSU (JAPANESE FRIED PORK CUTLET) - CHILI ...
From chilipeppermadness.com
THE BEST TONKATSU (JAPANESE PORK CUTLET) - SUDACHI RECIPES
From sudachirecipes.com
JAPANESE TONKATSU RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
JAPANESE PORK CUTLET (TONKATSU) | PORK | TASTE LIFE
From tastelife.tv
TONKATSU, JAPANESE DEEP FRIED PORK CUTLET - JUSTHUNGRY
From justhungry.com
JAPANESE PORK CUTLET | UMAMI RECIPE
From umami-recipe.com
TONKATSU (JAPANESE PORK CUTLET) RECIPE - FOOD NEWS
From foodnewsnews.com
JAPANESE FOOD - FRIED PORK CUTLET TONKATSU TOKYO JAPAN ...
From youtube.com
CALORIES IN TONKATSU (DEEP FRIED PORK CUTLET IN PANKO ...
From calorieking.com
PORK CUTLET (DONKKASEU) RECIPE BY MAANGCHI
From maangchi.com
CLASSIC TONKATSU (JAPANESE FRIED PORK CUTLET) - CHILI ...
From thefood.wew.selfip.com
RECIPE : TONKATSU (JAPANESE-STYLE PORK CUTLET) | YUCA'S ...
From yjc.tokyo
TONKATSU -BREADED PORK CUTLET- | JAPAN GUIDE
From blogwithmitsuki.com
JAPANESE FOOD - FRIED PORK CUTLETS TONKATSU OOTOYA NYC ...
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love