Updated: Mar 21, 2022
I don’t really like to deep fry in my kitchen, just because it’s always too much mess to clean up! Haha but I make this tonkatsu since they are worth it!!
When it comes to tonkatsu, you might have previously experienced having the pork end up being too tough and dry despite making a pretty good effort in the kitchen.
If you follow my recipe, you can make very tender and authentic tonkatsu which my 2 years old my son can bite off. Moreover, you don’t make a big mess in your kitchen versus the usual method.
I left a Japanese katsudon recipe in case you have leftovers for the next day!
<AUTHENTIC TONKATSU ～ JAPANESE PORK CUTLET～＞
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 15 minutes
300g thick cut pork shoulder
2 cups panko
1/2 cup all-purpose flour
1 teaspoon vegetable oil
oil for frying
grated daikon radish
1. Score the pork by making a slits around the fat. Repeat the same scoring for the other side. Pound the pork with the back of your knife to tenderize it and return it to the shape it originally was using your hands. Season with salt and pepper.
2. Make the batter by beating the egg and oil together well in a large bowl. Prepare bowls for the flour and an additional bowl for panko. Line up the bowls of the flour, egg mixture followed by the panko.
3. Coat the pork with flour, then transfer it into the egg mixture. Place the egg-soaked pork on the bed of panko and press down to attach the panko. Make sure all sides are evenly coated.
4. In a frying pan, pour about a 2cm depth of oil. Add in your pork before you turn on the heat. Turn the heat on and fry it over a small heat for 10 minutes.
The oil temperature should be kept around 100°C or 212°F.
5. Shred the cabbage thinly. Cut the lemon into wedges. Use them as a garnish on your serving plate. Make the tonkatsu sauce if you don’t have a store bought one available. You may see that the juice of the meat will come up to the surface. At this point, flip the pork over and cook for another 4 minutes. After 4 minutes have passed, you’ll see that the edges of tonkatsu have become slightly browned but the surface still has a pale color.
6. After 10 minutes, remove the pork from the oil and set it aside. The pork should be cooked inside but the outside still needs to be browned. Bring the temperature of the oil up to about 180°C/356 °F. Fry the pork again for around 30-60 seconds OR until the surface becomes nice and golden brown on the outside. Drain off the excess oil and transfer to a wire rack. Slice it into small pieces. Serve it on your plate. Now it's ready to be enjoyed!
I’m talking with all the details and tips on my video! Please watch it before you make it♡
・A tiny bit of oil in the egg mixture will keep the pork moist so that you can have a tender tonkatsu.
・ When you coat the pork with the batter, make sure to coat all the surfaces well. Let it rest for a couple of minutes before you fry it.
・In step 6, If you don’t have a meat thermometer, drop in some panko and if it sinks then floats back up to the surface quickly, the oil is ready for the pork to be double fried.
<Recommended side dishes>
Store in an air-tight container in the fridge for up to 2 days.
<Did you try this recipe??>
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- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^
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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
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