Tonkatsu (Japanese style fried pork cutlet)
Japanese cooks love to take Western dishes and make them their own. That’s how Tonkatsu essentially, breaded pork cutlets - became one of the most beloved food in Japan. Serving Tonkatsu at home is as simple as making chicken cutlets but ten times as delicious thanks to extra crunchy Panko breadcrumbs and umami packed tonkatsu sauce.
Chef Morimoto’s recipe
#japanesefood #tonkatsu #porkcutlets #asianfood #japanese #dinner #pankobreadcrumbs #cabbage #tomato #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers #cookpaduk
Tonkatsu (Japanese style fried pork cutlet)
Japanese cooks love to take Western dishes and make them their own. That’s how Tonkatsu essentially, breaded pork cutlets - became one of the most beloved food in Japan. Serving Tonkatsu at home is as simple as making chicken cutlets but ten times as delicious thanks to extra crunchy Panko breadcrumbs and umami packed tonkatsu sauce.
Chef Morimoto’s recipe
#japanesefood #tonkatsu #porkcutlets #asianfood #japanese #dinner #pankobreadcrumbs #cabbage #tomato #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers #cookpaduk
Open in Cookpad AppSteps
- 1
Use the tip of a sharp knife to score the cutlets, making about a dozen short, shallow cuts all over each side. This keeps the cutlets from curling as then fry. Season both sides lightly with salt and pepper.
- 2
Put the panko, flour and egg in three separate bowls. Working with one cutlets at a time, add it to the flour and turn to coat it, letting any excess egg drip off.
- 3
Finally, transfer it to the panko breadcrumbs, turning to coat well and piling on some of the panko and pressing lightly with your hands. The goal is to get as much panko to adhere as you can.
- 4
Transfer the breaded cutlet to a plate and repeat with the remaining cutlets. Discard any leftover flour, egg and panko.
- 5
Soak the cabbage in icy water for 10 minutes and drain well.
- 6
Pour about 2 inches of vegetable oil into a medium pot and set it over medium high heat until the oil reaches 180ºC on the deep fry thermometer.
- 7
Just before you fry, stir the oil well. Fry the cutlet one at the time, adjusting the heat if necessary to maintain the oil temperature and turning the piece over occasionally, until the cutlet are golden brown and crispy, 5 - 6 minutes.
- 8
Transfer to paper towels to drain and fry the remaining cutlet. Let the cutlets rest for a few minutes, then cut them into 3/4 inch slices and serve with the cabbage, lemon, tomato and sauce for dipping.
- 9
Tonkatsu sauce:
Put the sesame seeds in a medium pan, set it over medium heat, and toast, stirring and tossing frequently, until they are few shades darker, about 3 minutes. Transfer them to a bowl and let them cool.
- 10
Combine the remaining ingredients in a small saucepan, stir, and set over medium heat. Bring the sauce to a simmer, lower the heat to maintain a gentle simmer, and cook, stirring occasionally, until the flavours come together about 10 minutes. Season to taste.
- 11
Transfer the sauce to a bowl and let it come to room temperature. Some people leave chunky version but feel free to blend the sauce if you prefer a smoother sauce. It keeps in a fridge for up to 1 week.
- 12
When you are ready to serve, pound the seeds to a powder in a mortar or grind them in a spice grinder and serve in a bowl at the table to. Mx the paste into the sauce to taste.
Cooksnaps
Similar Recipes
More Recipes
-
-
-
-
Dal Rice, Fried Potatoes and Chutney
-
-
-
-
-
-
Low Carb (Keto-Friendly) Copycat Thin Crust Bacon Pizza
-
Mediterranean Inspired Chicken Salad and Tzatziki
-
-
-
Krystle -
-
-
-
-
-
-
-
-
Comments