Nostalgic Tonkatsu: Easy Homemade Crispy Pork Cutlet
Nostalgic Tonkatsu: Easy Homemade Crispy Pork Cutlet
Follow Chef Lee Jung-hyun’s ‘Pyeonstorang’ Recipe! Enhanced Flavor with Strawberry Jam: Super Simple Tonkatsu Sauce Recipe for a Homemade Feast
Experience a taste of childhood memories! Introducing a delightful homemade version of Western-style Tonkatsu. The perfect dish to awaken your appetite with its crispy coating and sweet-and-tangy special sauce. We’ll show you how to make this impressive meal easily and simply, perfect for any occasion!
For the Crispy Tonkatsu- 500g Pork Loin (about 1.5cm thick)
- 1 Tbsp Dried Garlic Powder
- 100ml Milk (for marinating pork)
- 1 cup All-purpose Flour (for coating)
- 2 Eggs
- 1 Tbsp Black Pepper
- 1 Tbsp Salt
- Panko Breadcrumbs (plenty)
Nostalgic Tonkatsu Sauce- 2 Tbsp All-purpose Flour
- 20g Butter, cubed
- 3 Tbsp Worcestershire Sauce
- 2 Tbsp Ketchup
- 1 Tbsp Soy Sauce
- 2 Tbsp Strawberry Jam (apple jam can be substituted)
- 180ml Water
- 90ml Milk
- 2 Shiitake Mushrooms
- Pinch of Black Pepper
- 2 Tbsp All-purpose Flour
- 20g Butter, cubed
- 3 Tbsp Worcestershire Sauce
- 2 Tbsp Ketchup
- 1 Tbsp Soy Sauce
- 2 Tbsp Strawberry Jam (apple jam can be substituted)
- 180ml Water
- 90ml Milk
- 2 Shiitake Mushrooms
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, let’s prepare the batter for the tonkatsu. In a bowl, combine 1 cup of flour and 2 eggs. Gradually add about half a cup (100ml) of milk while whisking until you achieve a smooth, lump-free batter. It should be slightly thinner than pancake batter.
Step 2
Add 1 tablespoon of dried garlic powder, 1 tablespoon of black pepper, and 1 tablespoon of salt to the batter. Mix well. This mixture will act as a marinade for the pork.
Step 3
Drain the pork loin to remove excess moisture. Dip the pork into the prepared batter, ensuring it’s evenly coated. Let it marinate in the refrigerator for about 15 to 30 minutes for a more tender result. After marinating, thoroughly coat the pork with panko breadcrumbs, pressing gently to ensure they adhere well.
Step 4
Heat a generous amount of cooking oil in a deep pan to 170-180°C (340-355°F). Once the oil is hot, carefully place the breaded pork cutlets into the oil. Fry for about 7-8 minutes, turning occasionally, until golden brown and crispy. A good indicator that the tonkatsu is cooked through is when it floats to the surface.
Step 5
Now, let’s make the tonkatsu sauce. Thinly slice the shiitake mushrooms and set them aside.
Step 6
Melt the 20g of butter over low heat in a saucepan. Add 2 tablespoons of flour and whisk continuously for about 3 minutes until it forms a light brown roux. Cooking the roux over low heat prevents burning and develops a nutty aroma.
Step 7
Once the roux is ready, stir in 3 tablespoons of Worcestershire sauce, 2 tablespoons of ketchup, 1 tablespoon of soy sauce, 2 tablespoons of strawberry jam, and a pinch of black pepper. Mix thoroughly. (While strawberry jam was used on the show, apple jam is a great substitute!) Adding all ingredients at once helps prevent lumps.
Step 8
Gradually whisk in 180ml of water and 90ml of milk. Continue to stir over low heat for about 2 minutes, allowing the sauce to thicken. Once it reaches your desired consistency, add the sliced shiitake mushrooms and simmer for another minute to complete the delicious tonkatsu sauce.
Step 9
Serve the freshly fried, crispy tonkatsu with a side of fluffy rice, a refreshing cabbage salad, some tangy pickled radish, and a generous drizzle of the homemade tonkatsu sauce. Enjoy this special homemade treat – it’s truly delicious!
