TONKATSU
These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Provided by AMYSMEANS
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
- Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
- Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
- Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 20.1 g, Cholesterol 76.9 mg, Fat 17.4 g, Fiber 0.2 g, Protein 17.4 g, SaturatedFat 3.5 g, Sodium 136.2 mg, Sugar 0.1 g
PORK TONKATSU
Steps:
- Slash the fat rimming one side of the loin cutlet to keep the meat from curling when deepfried. Pound to flatten to about 1/4 inch. Salt and pepper both sides of each cutlet. Dredge each in flour, then dip into beaten eggs and press into bread crumbs to coat both sides.
- Heat a large skillet with about 1/2 inch of oil until hot. Lay 1 or 2 cutlets in the hot oil. Deep-fry until golden brown, about 5 to 7 minutes, turning them once or twice. Drain the cutlets on paper towels and cut the pork into bite-size strips that can be eaten with chopsticks.
- Arrange the pork on a platter lined with the shredded cabbage, and garnish with lemon wedges. Serve the sauce on the side for dipping, or pour it over the pork and cabbage.
- Prepare the recipe for Pork Tonkatsu, using 4 turkey cutlets, each about 1/2inch thick, in place of the pork loin.
TONKATSU
Tonkatsu is a pork cutlet that has been breaded and deep-fried Japanese style. The secret to getting the brittle crispy exterior is using panko-Japanese bread crumbs, which are much larger and coarser than Western-style bread crumbs. Most Japanese season tonkatsu with store-bought tonkatsu sauce, which to me tastes too sweet. Instead, I prefer to make my own or simply use soy sauce and a squirt of lemon on my cutlet. This method of breading and frying is used on a number of different ingredients, such as fish filets, or even slabs of eggplant or tofu.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Pour the oil into a 3-quart (3-liter) cast-iron Dutch oven or heavy-bottomed pot and heat over medium heat until it reaches 350 degrees F (175 degrees C). Line a sheet tray with paper towels.
- Trim the fat around the edges of the pork chops if desired. Pound the pork chops with a meat mallet to slightly flatten and rub with the salt and pepper.
- Coat and bread your pork chops. Line up three small shallow bowls: one with the flour, one with the beaten eggs and one with the panko. Take one pork chop and lightly flour it on both sides, patting to remove excess flour. Dip the chop into the egg and then coat it generously with panko. Repeat with the remaining chops.
- You are now ready to start frying. Test the temperature of the oil by dropping a few bread crumbs into the oil. If the crumbs sizzle up instantly but do not burn, the temperature is right for frying. Add two chops to the oil and cook for 3 to 4 minutes, until they are lightly browned on one side. Flip and fry for another 3 to 4 minutes, until lightly browned on the second side. The timing will depend on the thickness of the meat and the temperature of the oil. Test for doneness by taking one chop out of the oil when it is lightly browned on both sides and slice it; it should not be pink inside. Be careful not to overcook the pork-you want your cutlets to be tender and juicy. Drain the chops on the paper towel-lined sheet tray to remove excess oil. Remove any crumbs from the oil with a slotted spoon and fry the remaining two chops.
- Slice the pork crosswise about 3/4 inch (2 centimeters) thick and serve over the shredded cabbage with the lemon wedges, your choice of sauce and a bowl of fresh-cooked rice on the side.
- Bring the dashi to a boil in a small pot over medium-high heat. Add the remaining ingredients and cook until the liquid thickens and reduces by one-third, stirring frequently so it doesn't burn, 5 to 10 minutes. Taste and make adjustments.
- If you like the sauce sweeter, add more ketchup, sugar or some mirin. If you want the savory flavors to come out, add more soy sauce and Worcestershire sauce. The sauce can be refrigerated in an airtight container for up to 1 month. Makes 2/3 cup (156 milliliters).
HEALTHY PORK TONKATSU
Make and share this Healthy Pork Tonkatsu recipe from Food.com.
Provided by TattooedMamaof2
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, bring the ketchup, applesauce, worcestershire sauce, soy sauce, dijon mustard and rice vinegar to a simmer, transfer to a bowl and let cool.
- Put the flour, egg whites and panko in 3 separate bowls. Dredge the pork in the flour, then the egg white, followed by the panko, pressing the crumbs to adhere.
- In a large skillet, heat 2 T oil over moderate heat. Add the cutlets and cook until golden brown, about 5 minutes. Brush the remaining oil on the cutlets, flip and cook until golden and cooked through, about 5 minutes longer.
- Transfer the tonkatsu to a work surface and cut into strips. Serve with rice and the dipping sauce.
- NOTE: The sauce can be refrigerated for up to a month.
Nutrition Facts : Calories 479.5, Fat 21.5, SaturatedFat 3.5, Cholesterol 74.8, Sodium 658.1, Carbohydrate 39.7, Fiber 1.9, Sugar 5.8, Protein 30.9
TONKATSU PORK
Rustle up a Japanese feast and try this succulent pork loin, coated, fried and drizzled with our easiest ever Tonkatsu sauce. Save leftovers to make katsudon
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 26m
Number Of Ingredients 9
Steps:
- Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness - you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness - this step will ensure the meat is as succulent as possible.
- Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.
- In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C - if you don't have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.
- While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it's particularly thick. Slice the tonkatsu and serve drizzled with the sauce.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 1.5 milligram of sodium
JAPANESE-STYLE CRISPY FRIED PORK BOWL (TONKATSU DONBURI)
Recipe for a popular Japanese rice bowl, also known as Katsudon. Garnish with sliced green onions.
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 32m
Yield 2
Number Of Ingredients 10
Steps:
- Mix dashi, sugar, mirin, soy sauce, and salt together in a small bowl.
- Heat vegetable oil in a small skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in dashi mixture. Lay pork slices carefully on top of the onions. Drizzle eggs around the slices. Cover skillet and cook until eggs are set, about 2 minutes.
- Divide rice between 2 bowls. Top each with half the onions, eggs, and pork slices.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 58.1 g, Cholesterol 266.8 mg, Fat 24 g, Fiber 2.3 g, Protein 32 g, SaturatedFat 6.1 g, Sodium 1223.9 mg, Sugar 8 g
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EASY OVEN BAKED PORK TONKATSU · I AM A FOOD BLOG
From iamafoodblog.com
5/5 (5)Category Main CourseCuisine JapaneseTotal Time 50 mins
- Heat the oven to 275°F. While the oven is heating, toast the panko. Add the panko to a dry pan and toast over medium heat, stirring. Drizzle on the oil and stir until golden and toasty. Remove from the heat and place the panko in a shallow bowl to cool.
- Dip into the lightly beaten egg, then into the panko, pressing to make sure that it is completely coated. Place on a lightly oiled wire rack on a foil lined baking sheet.
- Bake until the internal temperature reaches 120°F, about 30-45 minutes depending on the thickness of your pork chop. The pork chop pictured was 1.5 inches thick and took 40 minutes. Turn the heat up to 450°F and continue to cook until the internal temperature reaches 135, about 5 minutes.
PORK TONKATSU RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsAuthor Grace Parisi
- In a saucepan, bring the ketchup, apple butter, Worcestershire, soy, mustard and vinegar to a simmer; transfer to 4 bowls. Cool.
- Put the flour, egg whites and panko in 3 separate shallow bowls. Season the pork cutlets with salt, then dredge in the flour, tapping off the excess. Dip the cutlets in the egg white, followed by the panko, pressing the crumbs to help them adhere.
- In a large skillet, heat 2 tablespoons of the oil. Add the cutlets and cook over moderate heat until golden brown, about 5 minutes. Brush the remaining 2 tablespoons of oil on the cutlets. Flip and cook until golden and cooked through, about 5 minutes longer. Transfer the tonkatsu to a work surface and cut into strips. Transfer to plates and serve with rice, spinach and the dipping sauce.
BAKED TONKATSU 揚げないとんかつ • JUST ONE COOKBOOK
From justonecookbook.com
4.8/5 (202)Calories 362 per servingCategory Main Course
- Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Put a wire rack on a rimmed baking sheet or line with parchment paper.
- Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
- Get rid of the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat and prevent Tonkatsu from curling up.
- Place the pork on the prepared baking sheet or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko won't get crushed). Bake at 400ºF (200ºC) until the pork is no longer pink inside, about 20 minutes.
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