How to cook Tonkatsu

Tonkatsu Recipe – The satisfying feeling of eating a piece of meat that is perfectly cooked with a texture of crunch; aside from fried chicken, there are other dishes out there that provide such meaty taste but crunchy feel.

Tonkatsu is a Japanese dish that may look complicated in restaurants, but you can replicate it at home. Tonkatsu was believed to have been created during the 19th century. The beef was the usual piece of meat used Rengatei, a restaurant in Japan, tried using pork and from then on, a lot of people preferred using pork for Tonkatsu.

Many people wonder why in Japan, Tonkatsu is almost like a staple in any restaurant. Well, aside from its bold flavors, the nutritional benefits one can get from it is quite a lot. Pork has a lot of protein that can help you build muscle without getting much fat in your body. It also has tons of minerals that can improve your body’s response in fighting off diseases like arthritis, Alzheimer’s and heart disease.

A regular Tonkatsu dish also makes use of Cabbage. Cabbage contains a lot of Vitamin C which can help the look of our skin and it can also improve our eyesight. It can also be useful in enhancing our bowel movements and keeping our cholesterol level well-balanced.

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A homemade Tonkatsu Recipe is easy to make. The things you will do here is shred, coat, dip, fry and of course, a great Japanese dish must be plated well.

Tonkatsu Recipe – Ingredients and Cooking Procedure:

Tonkatsu Recipe

Ed Joven

This Tonkatsu Recipe is crunchy delicious, and I urge you to try it! The pork meat is moist and flavorful because of Panko bread crumbs.

5 from 5 votes

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Prep Time 6

Cook Time 15

Total Time 21

Course Pork

Cuisine Japanese

Servings people

Calories 315 kcal

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Ingredients

4 Porkloin chops (half inch thick, no bones)
salt and pepper to taste
Canola Oil for deep frying
½ cup All Purpose flour
1 cup Panko bread crumbs
½ head cabbage shredded
2 eggs well-beaten
Tonkatsu sauce

Instructions

On each of the pork chops make small cuts all over the meat. This process will prevent the meat from curling when you fry it.
Season each sliced meat with salt and pepper to taste, set aside for about 30 minutes.
Using a heavy bottomed frying pan set the fire to medium heat.
Pour Canola cooking about 2-inches deep then heat to about 350 F.
Place Panko bread crumbs in a plate and on another plate the All purpose flour and the beaten eggs in a bowl.
To start cooking, dredge pork chop in the flour, dip in eggs and then roll in bread crumbs, make sure to to fully coat the meat. Repeat the process with the remaining pork chops.
Deep fry crumb-covered meat, turning twice or as needed, for about 8 minutes, or until breading is golden. Cook in batches and don’t overcrowd your frying pan.
Remove Tonkatsu from the frying pan and drain on a cooling rack for about a minute or two.
Cut into 5-6 pieces, then serve with shredded cabbage and tonkatsu sauce.