Tonkatsu Recipe ( とんかつ )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: If you love deep fried food, this Tonkatsu Recipe (豚カツ) is going to be your next favourite thing in the world.

Tonkatsu ( とんかつ ) is the Japanese version of Pork Cutlet (breaded, deep-fried pork cutlet), but what makes Tonkatsu unique, is the way it's cooked and the Breadcrumbs used.

Pork loin (ロース rōsu) or fillet (ヒレ hire) are typically used for this dish. The word Ton (豚) comes from “pork” and Katsu (カツ) is an abbreviation of Katsuretu (カツレツ) derived from the English word “cutlet”.

Originally Katsuretu was made with Beef, while the modern version with Pork was introduced in 1899 by a restaurant called Rengatei (煉瓦亭) in Ginza, Tokyo.

The Japanese welcomed the new version of Tonkatsu because the crisp and crunchy Panko flakes were larger than breadcrumbs and ggave it a light and airy texture, and it was deep-fried rather than pan fried with some oil.

If you want a healthier version, try this Baked Tonkatsu Recipe ( 揚げないとんかつ ).

 

 

 

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Skill Level:	Time: 30 Minutes
Price:	Serves: 2 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Clean the Pork by removing the extra fat and make a couple of slits on the connective tissue between the meat and fat.

02 - Pound the meat with a meat pounder.

03 - With your hands, try to reshape the meat back to its original shape and size.

04 - Season wiht Salt and Black Pepper on both sides.



05 - In a large plate or bowl, combine 7gr / 0.24oz / 0.5 tablespoon Neutral Flavor Oil and the Egg, and whisk well.

06 - Coat the Meat with Flour and temove the excess Flour.

07 - Dip the flour-coated Meat in the Egg Mixture.

08 - And Finally, dredge in Panko and remove excess Panko from the Meat and press gently.



09 - Heat the Oil in a pan or a wok over medium heat ( 180C / 350F ). Drop some Panko to check when the Oil is ready. If the Panko starts frying, the Oil is ready.

10 - Gently put the Tonkatsu into the Oil and fry for 1 minute on both sides.

11 - Move the Tonkatsu on a wire rack. holding the Tonkatsu slice vertically for a few seconds to allow the Oil to slide off faster.

12 - Scoop up the fried crumbs in the Oil with mesh strainer.

13 - Now, put back the Tonkatsu in the Oil and fry it again for another minute or two or until Golden.



14 - Move the Tonkatsu on a wire rack. Before laying the Meat horizontally down on the rack, hold the Tonkatsu slices vertically for a few seconds to allow the Oil to slide off faster.

15 - Cut Tonkatsu into slices by pressing the knife directly down instead of moving back and forth to avoid removing the breading. Transfer to a plate and serve immediately.

Notes:

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- 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 02: 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 05: By adding Oil in the Egg, the breaded coating won’t detach while deep frying.

- STEP 08: Press gently the Panko on the Meat. While deep frying the Panko will turn fluffy.

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Written by: Uncut Recipes

Disclaimer

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