How to make homade japanese dish Tonkatsu


Tonkatsu is a popular Japanese dish consisting of breaded and deep-fried pork cutlets. It is known for its crispy coating and tender, juicy pork. Tonkatsu is typically served with shredded cabbage, rice, and tonkatsu sauce. Let's explore the typical ingredients used in Tonkatsu and the best way to cook it.

Ingredients for Tonkatsu:

1. Pork Cutlets: The traditional choice for tonkatsu is boneless pork loin or pork tenderloin. The cuts should be about 1/2-inch to 3/4-inch thick. You can also use pork chops or other cuts of pork, but the loin or tenderloin are the most commonly used.

2. Salt and Pepper: Season the pork cutlets with salt and pepper to enhance the flavor.

3. Flour: All-purpose flour is used for dredging the pork cutlets. It helps create a smooth surface for the breading to adhere to.

4. Eggs: Beaten eggs act as a binding agent for the breading. They help the breadcrumbs stick to the pork cutlets.

5. Panko Breadcrumbs: Panko breadcrumbs are Japanese-style breadcrumbs that are lighter and crispier than regular breadcrumbs. They provide a distinct texture and crunch to the tonkatsu.

6. Vegetable Oil: Vegetable oil is used for deep-frying the pork cutlets. It should be enough to submerge the cutlets completely.

7. Tonkatsu Sauce: Tonkatsu sauce is a thick and tangy sauce made from a combination of Worcestershire sauce, ketchup, soy sauce, sugar, and other seasonings. It is readily available in stores, or you can make your own by combining these ingredients to taste.

8. Shredded Cabbage: Tonkatsu is traditionally served with shredded cabbage, which provides a refreshing contrast to the richness of the pork. You can also serve it with rice or other side dishes if desired.

Now, let's move on to the cooking process:

1. Tenderize the Pork Cutlets: Use a meat mallet or the back of a knife to gently pound the pork cutlets to an even thickness. This helps tenderize the meat and ensures even cooking.

2. Season the Cutlets: Sprinkle salt and pepper on both sides of the pork cutlets.

3. Dredging: Dredge each pork cutlet in flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it thoroughly in panko breadcrumbs, pressing gently to adhere the breadcrumbs to the surface. Repeat the process for all the cutlets.

4. Heat the Oil: In a deep pan or a deep fryer, heat vegetable oil to around 350°F (175°C). The oil should be deep enough to submerge the pork cutlets.

5. Fry the Tonkatsu: Carefully place the breaded pork cutlets into the hot oil, a few at a time, and fry until they turn golden brown and crispy. This typically takes about 4-5 minutes per side. Ensure the oil temperature remains consistent throughout the frying process.

6. Drain and Rest: Once the tonkatsu is cooked, remove them from the oil using tongs or a slotted spoon. Place them on a wire rack or a plate lined with paper towels to drain any excess oil. Allow them to rest for a few minutes to retain their juiciness.

7. Slice and Serve: Slice the tonkatsu into thick pieces and serve it with shredded cabbage and tonkatsu sauce. You can also serve it with rice or other side dishes of your choice.

Tonkatsu is best enjoyed immediately after frying while it's still hot and crispy. The combination of the crispy exterior, tender pork, and tangy tonkatsu sauce creates a delightful flavor experience. Experiment with different cuts of pork and find your preferred level of breading thickness. Enjoy the deliciousness of homemade tonkatsu!