This tonkatsu is made juicy by frying it slowly at a low temperature, which prevents the meat from becoming tough.
◎Tonkatsu Ingredients: ・200g of pork loin（2cm） ・1 egg ・50g of flour ・50g of breadcrumbs ・Salad oil ・Tonkatsu sauce
※If you do not have Tonkatsu sauce on hand, prepare the following ・2 tablespoons of ketchup ・2 tablespoons of oyster sauce ・1 tablespoon of sugar ・1 tablespoon of water ・1 teaspoon of lemon juice
◎How To Make STEP 1: Prepare the Pork – Check for sinews between the fat and lean meat; if present, make small cuts along the sinews. – Lightly cut into the lean meat to help it cook more easily. – Rub a pinch of salt on both sides and let the pork rest at room temperature for one hour to retain moisture.
STEP 2: Prepare the Batter – Crack an egg into a bowl, then add water and flour, mixing well. – Finally, add oil, and the batter is complete.
STEP 3: Prepare the Breadcrumbs – Place breadcrumbs on a tray, using fresh breadcrumbs if possible.
STEP 4: Prepare to Fry – Coat the surface of the pork evenly with flour, shaking off any excess. – Dip the pork into the batter, allowing any excess batter to drip off before coating with breadcrumbs.
STEP 5: Fry – Heat oil in a pot and fry at a low temperature of 130 to 140 degrees Celsius. – For the first 3 minutes, do not touch the pork, then flip it over and fry the other side for another 3 minutes. – Increase the heat to medium for the final minute to achieve a crispy finish.
STEP 6: Finishing Touches – After frying, let the tonkatsu drain and rest for about 5 minutes. – Slice into pieces about 1cm thick for serving.
STEP 7: Plating – Place the tonkatsu on top of shredded cabbage and serve the sauce in a small dish to complete the presentation.
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This tonkatsu is made juicy by frying it slowly at a low temperature, which prevents the meat from becoming tough.
◎Tonkatsu Ingredients:
・200g of pork loin（2cm）
・1 egg
・50g of flour
・50g of breadcrumbs
・Salad oil
・Tonkatsu sauce
※If you do not have Tonkatsu sauce on hand, prepare the following
・2 tablespoons of ketchup
・2 tablespoons of oyster sauce
・1 tablespoon of sugar
・1 tablespoon of water
・1 teaspoon of lemon juice
◎How To Make
STEP 1: Prepare the Pork
– Check for sinews between the fat and lean meat; if present, make small cuts along the sinews.
– Lightly cut into the lean meat to help it cook more easily.
– Rub a pinch of salt on both sides and let the pork rest at room temperature for one hour to retain moisture.
STEP 2: Prepare the Batter
– Crack an egg into a bowl, then add water and flour, mixing well.
– Finally, add oil, and the batter is complete.
STEP 3: Prepare the Breadcrumbs
– Place breadcrumbs on a tray, using fresh breadcrumbs if possible.
STEP 4: Prepare to Fry
– Coat the surface of the pork evenly with flour, shaking off any excess.
– Dip the pork into the batter, allowing any excess batter to drip off before coating with breadcrumbs.
STEP 5: Fry
– Heat oil in a pot and fry at a low temperature of 130 to 140 degrees Celsius.
– For the first 3 minutes, do not touch the pork, then flip it over and fry the other side for another 3 minutes.
– Increase the heat to medium for the final minute to achieve a crispy finish.
STEP 6: Finishing Touches
– After frying, let the tonkatsu drain and rest for about 5 minutes.
– Slice into pieces about 1cm thick for serving.
STEP 7: Plating
– Place the tonkatsu on top of shredded cabbage and serve the sauce in a small dish to complete the presentation.
[Full Video](https://youtu.be/5YRGvCLqBhM?si=WBUsJrwQXEU4Mn58)
※In the video, I also explain why each step should be done that way.