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
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
JAPANESE PORK KATSU
A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.
Provided by LifeIsGood
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dipping sauce:.
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
- Prep the pork:.
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
- Panfry the pork:.
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
Nutrition Facts : Calories 173.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 546, Carbohydrate 30.2, Fiber 1.7, Sugar 5.3, Protein 6.5
PORK KATSU CURRY
With the convenience of store-bought Japanese curry roux block, you can have a rich, comforting, savory weeknight curry in less than 20 minutes. The curry roux block helps put together this meal very quickly as there is no fuss from measuring and adjusting spices. Instead, you can rely on the blocks to yield a gravy-like curry sauce that looks like its been cooking for hours! Enjoy this curry over a bed of rice or plain udon or ramen noodles.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.
- Heat the vegetable oil in a large heavy pot over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add 2 cups water, the carrots, turnips, broth, 3/4 teaspoon salt and
- a few grinds of pepper. Bring to a boil and add the curry mix; stir until combined. Reduce the heat to medium, cover and cook, stirring halfway through, until the sauce is thickened, about 10 minutes. Stir and add a little extra broth or water to thin, if needed; season with salt and pepper. Keep warm.
- Put the flour, beaten eggs and panko in 3 shallow dishes. Season the pork with salt and pepper. Coat a pork chop in the flour, shaking off the excess. Dip in the egg, letting the excess drip off, then coat with the panko. Repeat with the remaining pork.
- Fill another large pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 ̊ F. Deep-fry 2 pork chops until golden, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining 2 chops. Let rest 1 to 2 minutes.
- Divide the rice among bowls and ladle in the warm curry. Slice the pork and serve on top.
Nutrition Facts : Calories 940, Fat 38 grams, SaturatedFat 12 grams, Cholesterol 170 milligrams, Sodium 1577 milligrams, Carbohydrate 102 grams, Fiber 6 grams, Protein 43 grams, Sugar 10 grams
PORK TENDERLOIN KATSU
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Place the pork in a shallow dish or resealable plastic bag and add the garlic, ginger and a few shakes of shoyu. Swish around and let marinate for a few minutes.
- Gather three shallow dishes; place flour in one, egg in another, and breadcrumbs and five-spice in the third.
- Place a medium skillet over medium-high heat and fill with about 1/2 inch of oil. Set a rack set over a baking sheet and set aside.
- Remove the pork from the marinade and let the excess liquid drip off. Dredge the pork in the flour, patting off the excess; then in the egg, letting the excess run off; and finally give it a nice coating of breadcrumb mixture. Place the breaded pork in the hot oil and cook until golden brown, 1 to 2 minutes per side. Transfer to the prepared rack.
- While the pork is cooking, place a small saucepot over low heat. Add the orange preserves, hoisin and a shake of shoyu. Let warm.
- Place the pork on serving plates, dot with some glaze and top with the chive flowers, chives and mint.
PORK KATSU SANDO
Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and Dijon mustard.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 pork katsu sandos
Number Of Ingredients 10
Steps:
- Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
- Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
- Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.
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4.9/5 (9)Category EntreeCuisine JapaneseTotal Time 40 mins
- Cut loin into 4 medallions, then lay between sheets of parchment paper or plastic wrap and pound thin. (The cutlets will be about 2 1/2 times the original diameter once pounded out)
- Beat the eggs in medium size bowl with milk and a pinch of salt and couple grinds of fresh pepper.
- Set up a bowl of flour on one side of wash and large shallow one for Panko crumbs on the other side.
- Dredge the pork cutlets in the flour and gently shake off excess, then do same with egg wash, finally lay out cutlet in panko and cover with crumbs, very gently press down to ensure adherence. Set aside to fry.
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- Mix together the ketchup, worchestershire, oyster sauce, miso and a pinch of sugar. You might need to use a whisk to make it completely smooth.
- Let’s start by prepping the pork. I like to trim any fat off of the pork loin and discard it. Then cut it into 4 equal pieces and place a sheet of plastic wrap on top. Using a meat mallet (or you could use a heavy-bottomed small pot), pound one of the pieces until it’s about 1/4-inch thick. Repeat with the remaining pieces of pork loin.
- When you’re ready to fry up the pork, remove it from the fridge. It can shake off its chill while you prep all of the other ingredients.
- Slice up the pork with a sharp knife and place atop some cooked rice. Drizzle with the tonkatsu sauce. Plate it with a side salad and Hawaiian Mac Salad.
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- In a small bowl combine ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and finely minced garlic. Stir to combine. It is best if you let the sauce rest at least 30 minutes before serving.
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