【Easy recipe】Crispy and juicy! How to make a basic japanese pork cutlet “Tonkatsu”

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Japanese pork cutlet “Tonkatsu” is one of Japan’s representative deep fried foods, and is a very popular dish not only in Japan but also around the world.
Tonkatsu specialty stores are opening up one after another in Asian countries, and when you go to the restaurant area of ​​a department store in that country, you can often find it along with “Gyudonya” and “Ramen shop”.
It is popularity is not limited to Asia. In the UK, “chicken cutlet curry” seems to be very popular, and it is not uncommon for shops to be full.
Tonkatsu is loved around the world, needless to say,it is also immovable popular in Japan.

There are many shops in Japan where you can select the meat parts (loin, fins, etc.), probably because of your love for tonkatsu.
Also, they are called “loin cutlet” and “fillet cutlet”, respectively, depending on the site used.
Needless to say, many dishes derived from “tonkatsu” are also popular, such as “katsudon” and “katsusand”.
In addition, “Katsudon” has also developed local gourmet dishes such as “sauce katsudon” and “miso katsudon”, and their evolution is not to end.

Further, Tonkatsu has been loved by Japanese as a lucky meal because of its name.
(“Katsu” means “win” in Japanese!)
Crispy texture and juicy gravy spreads in mouth…
It is just a supreme dish.

By the way, how about “Tonkatsu” for today’s menu?

Ingredients

  • 2 Pork loin
  • Salt and Pepper (a little)
  • Flour (1 tbsp)
  • 1 Beaten Egg
  • Bread crumbs (4 tbsp)
  • Salad oil (as needed; about 1cup)
  • Source (as needed)

YIELD:
Serves 2

TOTAL TIME:
30  minutes

COST:
middle

DIFFICULTY:
★★☆☆☆

Directions

1 Put the knife between the pork and fat and cut the muscle.
* Prevents meat from shrinking when heated.

2 Season the pork with salt and pepper, then coat in order of flour, beaten egg and bread crumbs.

3 Fry in oil heated to 150℃ about 3-4 minutes.
*If you fry it while returning both sides for 1 minute, it will not burn♪

4 Take out in the vat once, leave it for 5 minutes, and cook with residual heat.
 Then, fry for 1 minute in oil heated to 180℃ and remove.
* Cook to the core slowly with low-temperature oil and deep fry the surface with high-temperature oil.
 ”Deep fried twice” is the point to finish crispy juicy ♪

5 Cut it to a size that is easy to eat and serve it in a bowl♪
*Please eat with sauce if you like.

 
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