Tonkatsu（とんかつ）
What kind of dish is tonkatsu⁇
Tonkatsu is a Japanese dish made of chunks of pork loin coated with flour, egg, and breadcrumbs and fried. Ton means pork and Katsu means cutlet.
This is the base dish for hirekatsu, misokatsu, etc. It is sometimes used as a topping for curry, ramen, and rice bowls. Also suitable as a sandwich filling.
In fact, in Japan, tonkatsu is rarely added to ramen. It can be said that this is a unique way of eating that has spread overseas.
There are many variations, such as ham katsu, which uses ham instead of pork sauce, chicken katsu, which uses chicken breast, and menchi katsu, which uses minced meat.
アレンジレシピはこちら。 👉 Miso Katsu (Pork cutlet) 👉 Hiretatsu (Fried pork tenderloin) 👉 Rolled Pork cutlet with cheese inside 👉 Ham cutlet using thinly sliced ham
In addition to eating tonkatsu at home, there are many tonkatsu restaurants. All served with shredded cabbage.
I like to eat it with tonkatsu sauce, ground sesame seeds, and karashi (Japanese mustard). It also goes well with ponzu sauce, plum sauce, and mayonnaise.
＊濃厚ソース：Nouko sauce
Noukou means high viscosity. Due to its high viscosity, the batter of deep-fried food does not become watery, and the texture is easy to feel.
Therefore, this sauce has become a standard when eating tonkatsu, and ｍany people call this tonkatsu sauce. It’s made with plenty of fruit and has a sweet taste with little acidity or spiciness, so it’s easy for children to eat.
The tonkatsu sauce I often use is from Kagome. It’s extremely common. Click here for Kagome’s homepage. 👉 https://www.kagome.co.jp/products/food/A9752/
About batter liquid
Batter means a mixture of flour, eggs, and water or milk. Normally, to make fried foods, you need to add flour, eggs, and breadcrumbs to the ingredients in that order.
Moreover, since the egg does not stick well, the bread crumbs may not be coated properly. The batter is sticky, so it coats the ingredients well and the bread crumbs stick to it well.
And while the ingredients are being fried, the batter won’t peel off easily.
When making the batter, mix the flour and water thoroughly before adding the eggs.
NUTRITION FACTS
470kcal Protein 20.5g Fat 36.1g Carb 11.9g Salt Equivalent 1.1g
※Oil absorption rate is 15%.
INGREDIENT (3SERVINGS)
- pork loin 300g
- salt 2g
- wheat flour 20g
- water 40g
- egg
- bread crumbs 30g
- oil moderate amount
COOKING INSTRUCTIONS
➀Rub salt into the pork loin. This pork loin has pre-cuts. If not, poke a hole with a fork. This will prevent the meat from shrinking.
②Whisk the flour and water together, then add the eggs and mix well.
③Pass it through the egg, and coat it with bread crumbs.
④Fry in oil at 170 degrees for 5 minutes. ( 170°C is 388°F )
⑤Place on a wire rack to drain excess oil.
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