TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)
Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g
TONKATSU WITH HOMEMADE SAUCE
Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
- For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
- Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
- Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
- For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.
TONKATSU (JAPANESE PORK CUTLET)
This is my absolute favorite Japanese food. (What's not to like? It's fried!) I was introduced to this by Japanese exchange students I was hosting. The tonkatsu sauce is purchased at most grocery stores in the Asian foods section. Serve on a bed of shredded cabbage, for presentation. Serve with TONKATSU Sauce (the database won't let me add this as an ingredient).
Provided by Charmie777
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pound pork to 1/4-inch thickness.
- Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
- Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
- Serve on bed of shredded cabbage, for presentation.
- Serve with Tonkatsu sauce.
- NOTE: If you can't find Panko, you may use crushed corn flakes.
Nutrition Facts : Calories 372.2, Fat 14.8, SaturatedFat 5.1, Cholesterol 170.4, Sodium 205.4, Carbohydrate 12.8, Fiber 0.7, Sugar 0.9, Protein 43.6
KATSU-DON (PORK CUTLET DONBURI)
This is in response to a posting on tonkatsu (pork cutlets).This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. This is Japanese fast food!
Provided by Stewie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat vegetable oil 1-inch deep in frying pan or wok to 340F or until a few breadcrumbs dropped into the middle of the oil surface immediately.
- Trim off fat from the pork and pound it to make it thin.
- Sprinkle with salt and pepper.
- Dust first with flour, then dip into the beaten egg, then the panko crumbs.
- Fry in the oil until light brown--about 4 minutes/side.
- Drain on paper towels and then cut into 1" strips.
- Mix the broth ingredients together in a bowl.
- Then heat 1/4 of the broth in a separate skillet, bringing it just to a boil.
- Add the slices of 1 pork cutlet and cook one minute.
- When the broth has fully coated the cutlet, pour one portion of the beaten eggs into the skillet and stir.
- Add 2 Tbsp. green peas and cook 30 seconds more.
- Place one serving of rice into a deep bowl, then remove the cutlet and egg mixture from the skillet and place over the rice.
- Repeat this for the remaining servings.
Nutrition Facts : Calories 1827.7, Fat 21.2, SaturatedFat 7, Cholesterol 310, Sodium 2115.1, Carbohydrate 319.1, Fiber 7.2, Sugar 22.6, Protein 76.9
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