HOMEMADE TONKATSU SAUCE
This recipe shows you how to make a quick and easy Tonkatsu Sauce from scratch. Serve it with tonkatsu or other deep-fried dishes.
Provided by Namiko Chen
Categories Condiments
Time 5m
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.
Nutrition Facts : ServingSize 1 tablespoon, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 176 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
TONKATSU JAPANESE FRIED PORK
Steps:
- Gather the ingredients.
- Cut the edge of the pork chops in several places. Season with salt and pepper.
- Set up a breading station with 3 shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
- Coat each pork chop generously with flour, shaking any excess off.
- Dip pork into beaten egg.
- Coat pork with panko breadcrumbs and set aside on a platter.
- In a deep pan, heat the canola oil to around 340 F as measured on a frying thermometer.
- Deep-fry breaded pork for 5 to 6 minutes.
- Turn pork over and fry about 5 more minutes or until cooked through and browned.
- Remove pork from oil and drain on paper towels.
- While pork is resting, finely shred green cabbage and soak in ice-cold water.
- Drain shredded cabbage well.
- Cut each tonkatsu lengthwise into small pieces and serve on plates with a side of the shredded cabbage. Drizzle some of the tonkatsu sauce over tonkatsu before eating. Serve karashi (hot Japanese mustard) on the side if you prefer. Enjoy.
Nutrition Facts : Calories 731 kcal, Carbohydrate 48 g, Cholesterol 149 mg, Fiber 4 g, Protein 46 g, SaturatedFat 9 g, Sodium 419 mg, Sugar 4 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 13
Steps:
- Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.
TONKATSU - ASIAN-STYLE PORK CHOP
This is using Panko, which is Japanese bread crumbs (really light and airy, more so than crackers), and thinly sliced boneless pork chops.
Provided by SHIN98
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the eggs, milk, garlic, salt and pepper. Heat oil in a large heavy skillet over medium-high heat. Place the panko crumbs in a shallow bowl.
- Rinse pork chops with water, then dip in the egg mixture. Coat with panko crumbs, dip in the egg mixture again, then coat with another layer of panko crumbs. Lay coated chops on a plate until the rest are finished. If you have time, let them set for about 10 minutes, and the coating will set very well. If you wish to freeze the chops, now is the time.
- When the oil is very hot, place pork chops into the pan, and fry for about 5 minutes on each side, until golden brown.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 14.3 g, Cholesterol 108.8 mg, Fat 13.1 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 199 mg, Sugar 0.1 g
TONKATSU WITH HOMEMADE SAUCE
Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice the cabbage that accompanies the pork as thinly as possible and keep it cold until ready to serve for the best contrast in taste and texture.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
- For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
- Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
- Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
- For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.
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5/5 (3)Total Time 4 hrs 27 minsCategory Dinner, LunchCalories 221 per serving
- Mix together the ketchup, worchestershire, oyster sauce, miso and a pinch of sugar. You might need to use a whisk to make it completely smooth.
- Let’s start by prepping the pork. I like to trim any fat off of the pork loin and discard it. Then cut it into 4 equal pieces and place a sheet of plastic wrap on top. Using a meat mallet (or you could use a heavy-bottomed small pot), pound one of the pieces until it’s about 1/4-inch thick. Repeat with the remaining pieces of pork loin.
- When you’re ready to fry up the pork, remove it from the fridge. It can shake off its chill while you prep all of the other ingredients.
- Slice up the pork with a sharp knife and place atop some cooked rice. Drizzle with the tonkatsu sauce. Plate it with a side salad and Hawaiian Mac Salad.
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