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*TONKATSU* (makes 6 pork chops)
▪6 6oz/170g pork chops
▪Egg wash (3 eggs whisked with 1T neutral oil)
▪350g (3c) Japanese panko breadcrumbs (sifted to remove small dusty pieces)
▪Water (in spray bottle)
Place each chop in a plastic bag and pound until they’re about ¾” to 1” thick (2cm). Use a jaccarding tool or poke with a fork a few times to tenderize the meat.
Salt on both sides and allow to brine in the fridge for 10-15 minutes while you make the tonkatsu sauce (recipe below)
To set up the breading station, place corn starch on 1 plate or tray, place eggs in another plate/tray, and place japanese panko on a third. Spritz the breadcrumbs with water to moisten and just take the dry edge off.
To bread, coat each pork chop in corn starch, then egg wash, then the panko. Carefully press to be sure as much panko sticks as possible. Spritz the panko’d chops with water then drop into the panko again to adhere more crumbs.
To fry, heat oil over medium heat in a large somewhat shallow pan to 325F/162C. The oil should be no more than ½-⅔ of the way up the sides of the pan. Carefully drop chops away from your body (1-2 at a time depending on size of your pan). Flip after 90 seconds of cooking. Cook for 90 more seconds or until internal temp reaches 135F/58C and chop is golden brown.
Place on wire rack to drain. I go so far as to drain my chops vertically to ensure max crispiness.
▪30g (1 3/4T) worcestershire
▪10g (1 2/3t) soy sauce
▪10g (2t) sesame oil
▪50g (3T) oyster sauce
▪50g (2 1/3T) molasses
▪25g (1 2/3T) dijon
▪1g (1/2t) onion powder
▪1g (1/2t) garlic powder
▪10g (2t) ginger, grated/minced
▪125g (1/2c) ketchup
Mix with immersion blender until smooth.
▪Finely shred some green cabbage (with a knife or mandolin)
Slice each chop and plate on top of shredded cabbage with a dizzle of tonkatsu sauce on top.
0:00 Intro and brining the pork
1:52 Tonkatsu sauce
3:48 My go-to cookware (ad)
4:49 Breading and cooking
9:07 Plate up
#tonkatsu #japanesefood #porkchop