Today, I’m going to be making “Tonkatsu” Japanese Pork Cutlet.
“Tonkatsu” is a very popular western-style Japanese dish. Especially among young generation who need energy.
”Katsu” means “Win” in Japanese. Japanese mom make “Tonkatsu” to wishing a good luck for their kids on various occasions, like entrance exam, official matches of any kind of sport.
I make “Tonkatsu” for my son the day before the big game. ( My son is a pitcher in school baseball team.)
Since this is deep-fried, the calories and fat contents are high. However, it is so delicious! Anything deep-fried is so delicious. Lol.
Japanese people eat relatively low in calorie food on a daily basis. Why not enjoy deep-fried food every once in a while?
4 pork loins 1.2cm (half an inch) thick. ※approx 100g each
3 tablespoons all-purpose flour
1 cup panko bread crumb
Salt and pepper to taste
1 large egg
3 tablespoons all-purpose flour
80ml (1/3cup ) cold water
- Let’s start with making a breading batter. Using beaten egg is common but I always use this batter. This batter makes your tonkatsu crispier. Combine beaten egg and flour in a medium-size bowl. Add in water in 3 times and make a smooth batter.
- Pat dry your pork loin. Cut 2 to 3 cm intervals between the meat and fat by kitchen sears. This will prevent from curling when it cooked. Season both side with salt and pepper.
- Line your working surface with plastic wrap. Dust the surface of plastic wrap. Place your pork. Dust with flour evenly. When I make cutlet, I always do this for easy cleaning.
- Next, dip into the batter we made earlier with your right hand, then breading with the left You do not want to dredge your fingers. Keep going until each pork loin evenly coated with panko. Line a piece of plastic wrap underneath the panko, again, easy to clean. I am using Nama-Panko, moistened panko. The moisture will evaporate while deep frying and it will make your tonkatsu crispy in the end. I highly recommend it!
- Heat your vegetable oil to 160℃（320℉）. Start frying the tonkatsu. Deep fry about 3 minutes on each side.
- Meanwhile, prepare the cabbage. We always serve tonkatsu with shredded cabbage. We believe the cabbage helps digestion. This is a very convinient tool to make thin sliced cabbage. I found this tool at a Daiso ￥100 shop. Very useful. Alternatively, you can use Japanese mandorin. When you finish slicing, soak in cold water and spin to dry.
- After 5 to 6 minutes, your tonkatsu looks like this. How can I tell it is cooked or not is the color of the bread. If it is golden brown, it is almost done. And the sound of the frying becomes higher, and the bubbles around the tonkatsu becomes smaller, it is done.
- Take out onto a wire rack and rest it a minute or 2. Cut into 5 to 6 pieaces.
- Let’s assemble. Pile up shredded cabbage, and wasabina, which is a young green of wasabi helps digestions as well. You can add any kind of vegetables you have on hand. Place tonkatsu and serve with lemon wedge and tonkatsu sauce. There you have it!
Crispy on the outside and moist lean meat inside. Dip into sauce and good to go! As I am a middle age lady, I feel a little bit guilty to eat entire “Tonkatsu”.
I’ll keep half of it to make “Katsudon” for the lunch next day.
I’ll show you how to make katsudon next week so be sure to check that out!