Premium Homemade Kats: The Ultimate Guide (Rosu, Hire, Mince)
Premium Homemade Kats: The Ultimate Guide (Rosu, Hire, Mince)
Mastering Premium Kats: Your Guide to Restaurant-Quality Results at Home
This recipe allows you to achieve a taste remarkably similar to premium ‘Katsu’ from your favorite restaurants, right in your own kitchen. Learn to make Rosu (pork loin), Hire (pork tenderloin), and Mince Kats (ground pork cutlet) with ease. Enjoy the perfect crispy exterior and juicy interior that will impress your family.
Ingredients- Pork loin 500g
- Pork tenderloin 500g
- Ground pork 500g
- Shredded cabbage (appropriate amount)
- Salad dressing (optional)
- Tonkatsu sauce
Cooking Instructions
Step 1
First, prepare the pork loin and tenderloin. Thoroughly pat them dry using paper towels to remove all moisture and blood. Then, season generously with salt and pepper on all sides. Let them rest for a bit to allow the seasoning to penetrate for better flavor.
Step 2
Now, let’s make the Mince Katsu. In a bowl, combine 500g of ground pork with 200g of finely chopped onion, 10g of breadcrumbs, 5g of salt, and a pinch of pepper and MSG (optional). Mix everything together by kneading vigorously until the mixture becomes sticky and cohesive. Once well-mixed, divide the mixture into portions of about 60g each and shape them into flat patties. (Note: While an egg might appear in some photos, it is traditionally not included in the mince katsu mixture itself.)
Step 3
Prepare the coating for frying. In a wide dish, set up your wet batter (a mix of panko and frying flour) and a separate dish with panko breadcrumbs. Dip the seasoned pork cuts (loin, tenderloin, or the shaped mince katsu) into the wet batter, ensuring it’s fully coated. Then, transfer to the panko and gently press the crumbs onto the meat. Applying light pressure helps the panko adhere well while ensuring a crispier texture after frying.
Step 4
Allow the coated cutlets to rest before frying. Mince katsu, being made of ground meat, can easily lose its shape. To prevent this, place the shaped mince katsu in the freezer for about 10-15 minutes until firm. This will help them hold their shape during frying. Keep the pork loin and tenderloin in the refrigerator until you are ready to fry.
Step 5
Heat your frying oil to 170°C (338°F). Using a thermometer is recommended for accurate temperature control. Fry the cutlets in batches, ensuring not to overcrowd the pan, which can lower the oil temperature. To check if the cutlets are cooked through, observe the bubbles: they will decrease as the katsu cooks. Alternatively, insert a thermometer into the thickest part of the cutlet; it should read 70°C (158°F) when done.
Step 6
Since mince katsu cooks relatively quickly due to its ground meat composition, focus on achieving a beautiful, golden-brown color on the exterior. This visual cue is a good indicator that the inside is also perfectly cooked. Once fried to perfection, remove the katsu and drain on paper towels. Slice and serve immediately with shredded cabbage, tonkatsu sauce, or your favorite salad dressing for a delightful meal.
