Recipes > Japanese Recipes > Japanese Main Dish Recipes > Japanese Katsu Recipes
TRADITIONAL JAPANESE RECIPE: Tonkatsu (とんかつ) is Japanese pork cutlet, a very loved dish in Japan. But the peculiar thing about this dish is the crunchiness of the Panko (Japanese Breadcrumbs).
But, Tonkatsu (とんかつ) requires lots of deep-frying and some people don't really like that, or can't eat fried food or just don't like frying food at home because of the danger it creates and the smell sticking everywhere... and here's where this dish comes in.
If you like the Traditional Tonkatsu, then you'll love this healthier version!
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 2 People |
Ingredients:
| Conversions |
Directions:
01 - Pre-heat the oven to 200C / 400F.
02 - Adjust an oven rack to the middle position.
03 - While the oven heats up, line a rimmed baking sheet with parchment paper.
04 - Combine the Panko and Oil in a frying pan and toast the Panko over medium heat or until golden brown.
05 - When the Panko is ready, transfer it into a shallow dish and allow to cool.
06 - Clean the Pork by removing the extra fat and make a couple of slits on the connective tissue between the meat and fat.
07 - Pound the meat with a meat pounder.
08 - With your hands, try to reshape the meat back to its original shape and size.
09 - Season wiht Salt and Black Pepper on both sides.
10 - In a large plate or bowl whisk the Egg well.
11 - Coat the Meat with Flour and temove the excess Flour.
12 - Dip the flour-coated Meat in the Egg.
13 - And Finally, dredge in Panko and remove excess Panko from the Meat and press gently.
14 - Bake until the Pork is no longer pink inside. This should take about 20 minutes.
15 - Cut Tonkatsu into 2.5cm / 1in slices by pressing the knife directly down instead of moving back and forth to avoid removing the breading. Transfer to a plate, pour some Tonkatsu Sauce on top and serve immediately.
Notes:
- For Tonkatsu, the best option is using fresh Panko ( Nama Panko ).
It's fresh bread crumbs not dried. You can use food processor to make fresh panko from white bread using only the soft white part of the bread, or you can spray some Water on your regular dried Panko and leave for 15 minutes.
- If you buy already made Panko, choose the Panko with bigger crumbs as they are more suitable for Tonkatsu.
- STEP 07: If you don't have a meat pounder, you can pound the Meat with a knife, crisscrossing the hits. Red Meat and fat have different elasticity, if you don't do this, when you'll cook the Meat, it will shrink and expand at different rates over its surface. This will prevent Tonkatsu from curling up.
- STEP 13: Press gently the Panko on the Meat. While deep frying the Panko will turn fluffy.
- You can use Sesame Tonkatsu Sauce instead of regular Tonkatsu Sauce.
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Rhianne
April 02, 2020 I love tonkatsu. I think I ate it almost every day when I visited Japan last year. It's a great snack and meal at the same time and the sauce is the best part. I also love hamkatsu |
Yusef
February 27, 2020 I licked the screen |
Mimi
February 15, 2020 We do something similar in my country but the panko really makes this dish unique. Thank you for sharing |
Don
February 04, 2020 I'm literally drooling all over my computer for this recipe! Seriously tonkatsu is my favourite! |
Veronica
February 04, 2020 Japanese food in so expensive outside japan and your recipes are really helping me saving. Thank you and loved this. |
December 16, 2019
Ok I've frozen the baked tonkatsu now I wonder if I should thaw in fridge? or bake it straight away? Tonkatsu was perfect btw. Thank you for the recipe.