I copied my mother cooking this dish!Drop a pinch of panko into the oil. If it floats, then the temperature is perfect. For 2 servings. Recipe by momo:l

Food similar to Tonkatsu was served as "pork cutlet" at Renga-Tei (Ginza, Tokyo) in 1899. The word "katsu" in Tonkatsu derives from côtelette (cutlet, in English). Though Tonkatsu used to be luxury foods, it's one of the most popular dishes for Japanese people nowadays.I'm going to introduce the Tonkatsu recipe that will be crispy no matter who makes it.#fry

We want to eat tonkatsu (deep fried pork cutlets) sometimes, but deep frying is a bother... so at our house, we usually use this shallow fry method!Fry while shaking the pan!If you want to use more meat, add more oil. For 3 servings. Recipe by Chisora

Katsu - Quick & Easy & Healthier version

You can use it for Katsudon ( I have another recipe for Katsudon ) or eat with curry too

This is a standard recipe in our home.Step 1: If you can, pound the meat until it gets thin (about 1 cm).If you want to deep-fry large filets, cut so they're about 2-3 cm thick and then use a meat pounder to flatten (until they become half the thickness)If you don't have a meat pounder, cover the bottom of a small glass bottle with plastic wrap and then pound. Recipe by Yuuyuu0221

I wanted to perfect my husband's favorite dish, and I settled on this.Coating the patty in panko will make it crunchier (If you don't use fresh panko, it won't be crispier).Use fresh panko to bind the batter mixture. Make sure to knead the batter well!! Recipe by Shibacchi

Tonkatsu is a very popular food for all Japanese. It's very simple to cook! *You can find 'Tonkatsu sauce' in an Asian food grocery store. Also, steak sauce or ponzu or soy sauce are good too!

I always feel energised after eating a hearty dish! This is one of the filling meals that we often make at home.-Please make sure to only fry the katsu for a short time. To do that, make sure the meat is butterflied thinly and has properly thawed back to room temperature.-Thanks to the high temperature of the oil, the katsu won't be so greasy and will have a nice, crisp, and light finish.-If you don't properly scoop out any loose pieces of panko they may stick to the katsu that's currently frying and ruin its taste and colour. Recipe by Cooking S Papa

I wanted to make something with leftovers, so I referred to other recipes and made these.When the fritters are done, drain excess oil with paper towels. They are so tasty, they don't need sauce. You can freeze them before frying. Recipe by Momiji mama

Video Instructions : https://youtu.be/1xAeMKiJfhQ

This is a sandwich my mother, who works at a cafe, makes!I loved this sandwich as a child, so it's a favorite at our house.The pork filets are rather long, so in Step 5, try to cut them to about the same size as the bread. In Step 8, you could also spread with mustard. Use fresh bread so that it is nice and fluffy! Recipe by Nanaiku