Tonkatsu（とんかつ）
What kind of dish is tonkatsu (Japanese pork cutlet) ⁇
Tonkatsu (Japanese pork cutlet) is a dish made by breading and deep frying pork loin.
Ton ＝ pork Katsu = cutlets
Tonkatsu (Japanese pork cutlet) is a dish that was developed by a restaurant called “煉瓦亭(Rengatei)” to suit the Japanese taste.
Juicy on the inside, crispy on the outside! This is the appeal of tonkatsu.
This dish has been loved by Japanese people as a “daily treat.”
Today, original dishes using tonkatsu, such as rice bowls, sandwiches, curries, and ramen, are being created across borders.
You can buy “tonkatsu pork” at any supermarket in Japan. (In most cases, the pork loin is 1.5cm thick and weighs about 100g to 150g.)
The typical way to make this pork dish is to coat pork loin in flour, dip it in egg, bread it, and then Deep-fry in oil heated to 170 degrees.
This recipe uses a liquid batter to make it easier, see below for details.
Tonkatsu is almost always served with a generous amount of shredded cabbage.
Cabbage contains vitamin U and minerals.
Vitamin U protects the stomach and intestines, and minerals help with digestion and absorption.
Eating oily tonkatsu with cabbage helps prevent stomach upset and nausea.
About tonkatsu sauce
There are many sauces for tonkatsu sold in Japanese supermarkets.
This sauce has a higher viscosity than Worcestershire sauce, so the batter doesn’t get watery and keeps the crispy texture.
I like to mix tonkatsu sauce, ground sesame seeds, and Japanese mustard and dip the meat in it.
If you don’t have tonkatsu sauce, you can make a sauce similar to tonkatsu sauce by mixing Worcestershire sauce and ketchup.
Sauces made with grated daikon and ponzu, soy sauce and umeboshi, and mayonnaise also go well with tonkatsu.
I use Kagome’s tonkatsu sauce. This sauce is available at supermarkets all over Japan. It is made with plenty of fruit, and is less sour and spicy, and has a sweet taste, so it is easy for children to eat. Kagome’s official website is here. 👉https://www.kagome.co.jp/products/food/A9752/
About batter liquid
Batter means a mixture of flour, eggs, and water or milk.
The typical way to make Japanese cutlets is to coat the meat in flour, then dip it in egg, and then cover the meat in breadcrumbs.
However, this method tends to cause the breadcrumbs to fall off while frying the pork.
The appeal of tonkatsu is undoubtedly its crispy texture. Using a liquid batter helps the breadcrumbs adhere firmly to the meat, making it easy for anyone to make delicious, crispy pork cutlets.
Please master this all-purpose batter liquid that can also be used for chicken cutlets, beef cutlets, fried shrimp, etc.
When making the batter, mix the flour and water thoroughly before adding the eggs.
NUTRITION FACTS of Easy Crispy Tonkatsu Made With Batter Liquid (Pork Cutlet)
TOTAL NUTRITION VARUE
- 1370 calories
- Protein 62.3 g
- Total Fat 98.2 g
- Total Carbohydrate 37.7 g
- Sodium 4.7 g
※Oil absorption rate is 15%.
INGREDIENT for Easy Crispy Tonkatsu Made With Batter Liquid (Pork Cutlet) (3SERVINGS)
- Pork loin 300g
- Salt 2g
- Pepper moderate amount
- Wheat flour 20g
- Water 30g
- 1 Egg
- Bread crumbs (panko) 50g
- Oil moderate amount
Easy Crispy Tonkatsu Made With Batter Liquid (Pork Cutlet) COOKING INSTRUCTIONS
- Rub salt and pepper into the pork loin. (This pork loin was sold already scored. If not, score the meat with a knife or poke a few holes in it with a fork. This will prevent the meat from shrinking.)
- Mix the flour and water well, then add the egg and mix again. Please follow the order in which you mix these ingredients.
- Dip the meat into the batter and remove it.
- Coat the surface with breadcrumbs. Use plenty of breadcrumbs.
- Press lightly so the breadcrumbs adhere to the meat.
- Fry in 170° oil for 5 minutes.
- Place the pork cutlets on a wire rack and drain off excess oil.
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