Tonkatsu: Japanese dish consisting of deep-fried breaded pork cutlet.

Season pounded pork portions with salt and pepper lightly on both sides.
Terence Carter is an editorial food and vacation photographer and infrequent go writer with a take pleasure in of photographing people, places and plates of food. Hi Zardy, the depth of the oil needs to be about 3-3.5cm/1.25″ to deep fry as the crumbed pork needs to submerge in the oil. Coat the meat with flour, egg, then breadcrumbs. If there is connecting tissue separating red meat and a band of fat, cut the tissue every 2-3cm (1”). This will prevent the meat from curling when cooked.

• Be careful not to mistake “tonkatsu” for “tonkotsu”.
• Flip the meat and make several slits on the other side of the connective tissue.

Also you can serve it on top of Japanese curry which gets to be “katsu curry”.
Try not to touch or move the tonkatsu during the first moment of frying in any other case the breadcrumbs may begin to fall off.
One of many ingredients necessary for the batter can be an egg.

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Determine if the oil is hot good enough by adding a wooden chopstick in the oil and look for bubbles.
Preheat the fryer to 345°F or prepare a pot with 2 to 3 3 inches of essential oil, heated to 345°F.
Tonkatsu is often served with cabbage as the dietary fiber in the cabbage can help protect the tummy lining and is supposed to prevent heartburns aswell.
Furthermore, the raw cabbage serves as a palate cleanser among each bite.
The tonkatsu sauce will could be stored in an airtight container, in the fridge, for up to 1 week.
Fresh finely shredded cabbage runs well with Tonkatsu perfectly.

• Put store-bought dry out panko in a deepdish and spray with drinking water until the panko is moist .
• Sprinkle both sides of each cutlet with salt and pepper.
• Avoid stabbing the tonkatsu or breaking the breading.

Brining for up to eight hours results in probably the most tender tonkatsu ever.

What Makes Tonkatsu Different From Other Cutlets?

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Turn off the heat temporarily and scoop up and discard any fried crumbs in the oil with a fine-mesh strainer. It’s very important to keep the oil clean and crumb free so the oil does not get darker and dirtier with burnt crumbs. Turn on the heat and bring the oil back to 340ºF (170ºC).

Make sure both sides of the pork chop are covered with eggs. You can also use regular American BBQ sauce or Japanese mayo.