Crispy and Juicy Homemade Tonkatsu with Creamy Soup
Making Tonkatsu and Delicious Soup
Enjoy a delightful meal at home with our recipe for crispy, juicy homemade tonkatsu and a comforting, creamy soup. This guide will help you recreate restaurant-quality flavors in your own kitchen.
For the Tonkatsu
- 400g Pork Loin (choose thick cuts)
- 1 cup All-purpose flour (or potato starch)
- 2 cups Panko breadcrumbs
- 2-3 Eggs
- 1 cup Milk
For the Creamy Soup
- 600ml Milk
- 80ml Commercial Cream Soup base
- 600ml Water
- 2 tsp MSG (small teaspoons)
- Beef granules (to taste)
- 3 pinches Sugar
- 3 pinches Salt
- 600ml Milk
- 80ml Commercial Cream Soup base
- 600ml Water
- 2 tsp MSG (small teaspoons)
- Beef granules (to taste)
- 3 pinches Sugar
- 3 pinches Salt
Cooking Instructions
Step 1
Prepare the pork loin, the star of our tonkatsu. Gently pat the thick-cut pork loin dry with paper towels to remove excess moisture. Then, using a meat tenderizer or the back of a knife, pound the meat to break down the connective tissues, making it thinner and wider. This step ensures the pork becomes wonderfully tender.
Step 2
Place the pounded pork into a bowl and pour 1 cup of milk over it. Let it marinate for about 30 minutes to an hour. The milk helps to tenderize the meat and remove any gamey odors, resulting in a more succulent tonkatsu.
Step 3
Remove the pork from the milk and lightly pat it dry. Now, it’s time for the coating. First, dredge the pork evenly in flour (or potato starch). Next, dip it into a beaten egg mixture, ensuring it’s fully coated. Finally, press panko breadcrumbs firmly onto the pork, creating a thick, even layer. A generous breadcrumb coating is key to achieving ultimate crispiness.
Step 4
Heat your frying oil to 170-180°C (340-355°F). Carefully place the coated pork into the hot oil and fry for about 3 minutes. Remove the tonkatsu from the oil, allowing the oil temperature to rise again. Then, return it to the oil for a second fry of another 3 minutes. This double-frying method ensures an incredibly crispy exterior and a perfectly cooked, juicy interior.
Step 5
Let’s make the warm and creamy soup. In a pot, combine 600ml milk and 600ml water. Whisk in 80ml of the commercial cream soup base until smooth. Add 2 tsp MSG, a pinch of beef granules (adjust to your preference), 3 pinches of sugar, and 3 pinches of salt. Stir constantly over medium-high heat until it begins to boil. Once boiling, reduce the heat to medium and simmer for 4-5 minutes, stirring occasionally, until the soup thickens to your desired consistency. Taste and adjust seasoning as needed.
Step 6
To enhance the flavor, let’s make a simple tonkatsu sauce. In a pan, melt butter and add an equal amount of flour (1:1 ratio). Over medium-low heat, stir continuously until it turns a toasty brown color, creating a roux. In a separate pot, combine 3 paper cups of water, 1 cup of ketchup, 1 cup of sugar, and 1/2 cup of vinegar (using a soju cup as a measure). Bring to a simmer, then gradually whisk in the prepared roux until well combined and the sauce thickens. For an even creamier sauce, stir in an additional cup of milk at the end. Finish with a sprinkle of black pepper for a delicious tonkatsu sauce.
