Recipe: Tasty My Secret Tonkatsu Recipe

My Secret Tonkatsu Recipe. This homemade tonkatsu recipe is so easy and tastes like restaurants. For Tonkatsu, I highly recommend to use fresh panko (we call it "Nama Panko"). It's fresh bread crumbs not dried one.

Salt and pepper both sides of each cutlet. Chicken tonkatsu is a variation of the famous pork tonkatsu, a Japanese dish consisting of breaded meat (e.g. pork or chicken) using Japanese or Panko bread crumbs, then fried until crispy. I even tossed in a homemade tonkatsu. You can have My Secret Tonkatsu Recipe using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of My Secret Tonkatsu Recipe

1. Prepare 1 of Pork.
2. You need 1 dash of Salt and pepper.
3. You need 1 dash of Eggs.
4. Prepare 1 of Panko.
5. It's 1 of Plain flour.
6. It's 1 of Frying oil.

Chicken Katsu - Japanese fried chicken cutlet with panko bread crumbs. We love these pork chops, I use a whole pork loin when it is on sale, lightly freeze and slice very thin(no pounding necessary).the first time I made them as is and they were good, but missing something. In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month.

My Secret Tonkatsu Recipe step by step

1. Make slits in the meat on the side with the back fat..
2. Sprinkle with a little salt and pepper..
3. Dredge in flour..
4. Coat in beaten egg. Everything up to this step follows the usual tonkatsu preparation method..
5. Repeat coating the meat with flour, egg, flour and then the egg again. (It's hard to take a photo of this step, so I apologize..
6. Coat the meat with plenty of panko. Let rest for at least 10 minutes to let the coating settle..
7. Fry on both sides in 170-180ºC oil!.
8. Once fried, let it stand on its side to thoroughly drain the excess oil..
9. Done!.

Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets) If you weren't familiar with Japanese cuisine, you might not think there was anything particularly Japanese about katsu, a simple dish of breaded and fried cutlets. Just found one "secret" of making tonkatsu. I see a lot of recipes online using chops, and those are going to come out a lot tougher than a loin will. My preferred method is to partially freeze the loin, just enough that it's rigid, then cut it into thin slices.. Use this delicious broth to make a steaming bowl of Spicy Tonkotsu Miso Ramen!.