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| Japanese pork cutlet (tonkatsu) recipe |
Today, I’ll share a recipe for Japanese-style tonkatsu, known for its crispy batter. Although frying is typically not an everyday cooking method at home, it’s worth trying at least once on a special occasion.
Ingredients
For 1 tonkatsu
Cooking Tools: Meat mallet, disposable plastic bag, plastic wrap
- Pork loin: 200g
- Mozzarella block cheese (for cheese tonkatsu)
- Salt: a pinch
- Pepper: a pinch
- Tempura flour
- Water
- Wet breadcrumbs
- Frying oil
Japanese-Style Tonkatsu Recipe
Season the 200g pork loin with salt and pepper on both sides.
Place a disposable plastic bag or plastic wrap on both sides of the meat and use the meat mallet to pound it gently, flattening the meat.
- Using plastic wrap or a bag prevents damage to the meat while flattening.
- Pounding the meat with a mallet helps to tenderize it while spreading it out.
Mix tempura flour and cold water in a 1:1 ratio to prepare the batter.
Coat the meat with the batter on both sides, then transfer it immediately to wet breadcrumbs, gently pressing to cover it.
Pour enough oil into a pot to submerge the tonkatsu and preheat it. If the breadcrumbs float immediately when added to the oil, it indicates that the oil is ready.
Fry the tonkatsu in oil at 170°C for about 5-6 minutes.
- When the tonkatsu is added to the oil at around 170°C, the temperature will drop to about 160°C, which is ideal for achieving a crispy texture.
- When the tonkatsu is added to the oil at around 170°C, the temperature will drop to about 160°C, which is ideal for achieving a crispy texture.
Drain the excess oil from the tonkatsu using a strainer, then cut it into pieces.
Cheese Tonkatsu Recipe
Season the 200g pork loin with salt and pepper on both sides.
Place a disposable plastic bag or plastic wrap on both sides of the meat and use the meat mallet to pound it gently, flattening the meat.
- For cheese tonkatsu, flatten the meat much thinner than regular tonkatsu as it needs to wrap around the cheese.
- For cheese tonkatsu, flatten the meat much thinner than regular tonkatsu as it needs to wrap around the cheese.
Cut the mozzarella block cheese into appropriate-sized pieces.
Place the cheese in the center of the flattened pork loin, wrapping the meat around the cheese completely, then seal it with plastic wrap. Refrigerate for 1 hour to allow it to set.
- Refrigerating helps maintain the shape of the cheese tonkatsu.
- Refrigerating helps maintain the shape of the cheese tonkatsu.
Mix tempura flour and cold water in a 1:1 ratio to prepare the batter.
Coat the meat with the batter on both sides, then transfer it immediately to wet breadcrumbs, gently pressing to cover it.
Pour enough oil into a pot to submerge the tonkatsu and preheat it. If the breadcrumbs float immediately when added to the oil, it indicates that the oil is ready.
Fry the tonkatsu in oil at 170°C for about 5-6 minutes.
- When the tonkatsu is added to the oil at around 170°C, the temperature will drop to about 160°C, which is ideal for achieving a crispy texture.
- When the tonkatsu is added to the oil at around 170°C, the temperature will drop to about 160°C, which is ideal for achieving a crispy texture.
Drain the excess oil from the tonkatsu using a strainer, then cut it into pieces.
Tonkatsu Sauce Recipe
In a frying pan, combine the following ingredients and mix well, then simmer on low heat until slightly thickened:
Butter: 2 tablespoons (40g)
Worcestershire sauce: 1 cup (about 180ml)
Ketchup: 1/2 cup (about 90ml)
Water: 1 cup (about 180ml)
Olidodang (corn syrup): 6 tablespoons
Soy sauce: 2 tablespoons
Peanut butter: 1 tablespoon
