• Miwa

AUTHENTIC TONKATSU ~ JAPANESE PORK CUTLET~

最終更新: 6月22日






I don’t really like deep frying in my kitchen.

just because it’s always too much to clean up! haha


But I make this tonkatsu since they are worth it!!


When it comes to Tonkatsu, you might have experienced ending up the pork to be getting too tough and dry although you made a pretty good effort in your kitchen.


If you follow my recipe, you can make very tender and authentic tonkatsu which 2 years old my son can bite off.

Moreover, you don’t make a big mess in your kitchen comparing to usual method.


I left the Japanese Katsu-don recipe in case you have leftovers for the next day!


Enjoy!





<AUTHENTIC TONKATSU ~ JAPANESE PORK CUTLET~>



<Yield> 2 servings


<Prep time> 10min


<Cook time> 15min


<Ingredients>

300g of thick pork shoulder cut

salt

pepper

1 egg

1 tsp of vegetable oil

1/2 cup of all-purpose flour

2 cup of low carb soft panko



Topping

1/4 of cabbage

lemon


Sauce


tonkatsu sauce without MSG


homemade tonkatsu sauce



<Optional toppings>

soy sauce

grated daikon radish


<Directions>


1; Cut the pork by making a slit between fat and brawn. Repeat the same on the other side. Pound the pork with the back of your knife to tenderize it and return it into the shape as it originally was using with your hand.Season it with salt and pepper


2: Make the batter. Mix the egg and oil by beating them well. Prepare all-purpose flour, egg mixture and panko assembled in the line.


3: Coat the pork with flour, then transfer it to the egg mixture. Place it on the egg-soaked pork on the bed of Panko and press and attach the panko


4:In a frying pan, pour about 2cm depth of oil. Place your pork before you put on the heat, then put the heat on and fry it over small heat for 10mins.

The oil temperature should be kept around 100 degree Celsius / 212 °Fahrenheit.


5; Shred the cabbage thinly. Cut the lemon into wedges. Garnish them on your serving plate. Make Tonkatsu sauce if you don’t have store bought one available.

You may see that the juice of the meat will come up to the surface , at this point, flip and cook it for another 4mins. After 4 mins, you’ll see the edge of tonkatsu has become slightly brown but the surface still has a pale color.


6; After 10mins, remove it from the oil and set it aside.the pork should be cooked but the outside is not fully cooked. Bring the temperature to about 180 degree Celsius/ 356 °Fahrenheit. Fry it for around 30sec-1min OR until it becomes nice and golden on the outside. Drain off the oil and transfer to the tray with wire rack. Slice it into small pieces. Serve it on your plate. Ready to be enjoyed!



<Miwa's tips>

I’m talking all the details and tips on video! Please watch before you make♡


・Tiny bit of oil will keep the moisture of the pork inside so that you can reach a tender tonkatsu.


・ When you coat the pork with batter, make sure to coat all the surface well. It will be stabilized by leaving a couple mins before you fry it.


・On process 6, If you don’t have a thermometer, drop some panko and if it sink and floats back up on the surface quickly, it’s the best time to put the pork back into the oil.




<Recommended side dish>


Refreshing tofu salad with sweet and sour onion dressing

TOMATO SALAD WITH JAPANESE MUSTARD DRESSING



<Storage time>

Store it in a air-tight container in the fridge for 2 days.





<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!


More recipe on YouTube!





0回の閲覧

©2019 by MIWA's Japanese Cooking Class. Created by Wix.com