How To Make Tonkatsu (Recipe) とんかつレシピ (作り方)

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Shred the cabbage finely and thinly slice the cucumber into thin strips, then toss together.
2. Grind the white and black sesame seeds in a mortar, leaving some whole. Divide among dipping dishes with the tonkatsu sauce.
3. Spray the dry panko with water until moist, then rest for 15 minutes until soft.
4. Beat the egg with the ½ tablespoon of oil. Put the flour in a second dish.
5. Remove excess fat from the pork and make small slits in the connective tissue on both sides. Pound both sides, then reshape the cutlet by hand.
6. Season both sides with ½ teaspoon kosher salt and ⅛ teaspoon black pepper.
7. Dredge the pork in flour and shake off the excess. Dip it in the egg, then press it into the panko.
8. Set the breaded cutlets aside for 5 to 10 minutes.
9. Heat 3 cups oil in a pot to 340°F (170°C), about 1¾ to 2 inches deep.
10. Fry one cutlet for 1 minute without touching for 30 seconds, then flip and fry 1 minute more. Drain on a wire rack and rest 4 minutes.
11. Skim any crumbs from the oil, return it to 340°F (170°C), and fry the second cutlet the same way.
12. Raise the oil to 355°F (180°C). Fry each cutlet 30 seconds per side, then drain on the rack for 2 minutes.
13. Cut the tonkatsu crosswise into slices about ¾ inch (2 cm) wide and serve.

Summarized from Just One Cookbook's video. Watch it for the details.

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