Crispy & Juicy Homemade Tonkatsu
Crispy & Juicy Homemade Tonkatsu
Crafting the Ultimate Homemade Tonkatsu at Home
While tonkatsu recipes vary, with some incorporating grated apple or onion, or even curry powder, this recipe offers a super simple yet incredibly delicious approach. Our utmost priority is ‘delicious meat.’ Fresh, high-quality pork is the star, offering a depth of flavor that no amount of seasoning can replace. Enjoy restaurant-quality tonkatsu made with the finest ingredients right in your own kitchen!
Tonkatsu Ingredients- Pork loin for tonkatsu (thick cut), 10kg
- Salt (to taste), a pinch
- Pepper (to taste), a pinch
- Dried parsley flakes (optional), a pinch
- Tempura flour (or all-purpose flour if unavailable), adequate amount
- Panko breadcrumbs, 1 bag (generous amount)
- Egg wash (10-15 eggs, beaten)
Cooking Instructions
Step 1
Score the thick pork loin cutlets evenly with a knife. Scoring helps prevent the meat from shrinking and puffing up as it cooks, ensuring a more tender and juicy bite, and allows seasonings to penetrate better.
Step 2
Season both sides of the scored pork generously with salt, pepper, and a pinch of dried parsley flakes if desired. This step helps eliminate any gamey odors and enhances the pork’s natural flavor. Let it rest briefly for the seasonings to meld.
Step 3
Lightly and evenly coat the seasoned pork cutlets with tempura flour. If tempura flour isn’t available, all-purpose flour works as a substitute. Coating with flour first helps the egg wash adhere better, resulting in a thicker, crispier crust.
Step 4
Coating a large batch of cutlets in tempura flour all at once can lead to a soggy texture and messy appearance as they absorb moisture. Instead, lightly flour a few cutlets at a time, then immediately dip them in the egg wash. This ensures a clean coating and a neater appearance after frying.
Step 5
Wearing disposable gloves, fully dip the flour-coated pork into the beaten egg mixture, ensuring both sides are completely covered. Evenly coating the entire surface with egg wash is crucial for the panko to stick well and for achieving an extra crispy texture when fried.
Step 6
Next, press panko breadcrumbs firmly onto the egg-washed cutlets. Ensure the breadcrumbs adhere well by gently pressing them into the meat. A generous coating of panko is key to achieving that satisfyingly crunchy texture.
Step 7
Be mindful not to apply an excessive amount of breadcrumbs. Over-coating can cause the panko to burn during frying, which is undesirable. Aim for a coating that results in a perfectly golden-brown and deliciously toasted finish.
Step 8
To prevent the breaded cutlets from sticking together, place a layer of plastic wrap at the bottom of your storage container. Arrange the cutlets in a single layer, placing a sheet of plastic wrap between each layer if stacking. This makes them easy to separate when frozen or thawed.
Step 9
Store the prepared tonkatsu in the container in your freezer. When craving tonkatsu, simply take out a cutlet and fry it. Enjoying delicious, homemade tonkatsu made with fresh, quality ingredients has never been easier. Experiment with different sauces and side dishes!
