How do I cook authentic tonkatsu

  • Posted by: Canaps
  • September 26, 2014


bigpan September 27, 2014
I have done pork tonkatsu two different ways, but the pork is done the same way.
I use pork tenderloin, cut into 3/4 inch rounds and lightly pound out to 1/2 inch. Coat lightly in flour, dip in beaten egg, then into panko and fry in 1/4 inch of hot oil in a pan until golden brown.
One method is to then serve on a plate traditionally with shredded cabbage (I mix in a tiny bit of mayo) and a slice of lemon.
Drizzle with tonkatsu sauce which you can buy at an Asian deli.
If you want to make the sauce yourself (it isn't hard), combine: 1 cup of ketchup with 1/2 cup of worchestershire and 1/2 cup of chicken stock and 1/4 cup sugar and 1/2 cup of mirin (also at your Asian deli), a couple tablespoons of grated ginger and garlic; then, bring to a boil then simmer until reduced by half.

The other serving method which I have had in Japan, is to have steamed rice in a rice bowl (usually with a lid), put the cooked cutlets on the rice, and then drizzle with the tonkatsu sauce. Lightly saute some sliced onion until translucent and stir in one egg per serving and swirl for a moment until the egg starts to set but is not cooked. Pour on top of the cutlets pieces in the bowl, cover with the lid and put in the oven for a few minutes until the egg has set (most often you don't need to put it in the over as the heat from the rice and pork will finish cooking the egg). Bring to the table, guests lift off the lid and wow !
Personally, I prefer the rice bowl serving as it is more authentic (to me).

walkie74 September 26, 2014
tonkatsu ramen, or just tonkatsu?
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