How To Make Tonkatsu (Recipe) とんかつレシピ (作り方)
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- čas přidán 5. 09. 2024
- Japanese pork cutlet, or Tonkatsu, is one of the simplest meals you can make at home. Every bite is perfectly crunchy on the outside and juicy on the inside with the added flavor from Tonkatsu Sauce!
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INGREDIENTS
2 boneless pork loin chops (½ inch thick) (thickness: 1-1.3 cm, about ½ inch; weight: 100 g, 3.5 oz each piece)
½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
3 cups (720 ml) neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying)
For Tonkatsu Breading
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for egg)
½ cup (30 g) panko (Japanese breadcrumbs) (If you are in Japan, get nama panko (生パン粉). You may need more panko depending on the brand)
For Serving
¼ cabbage (optional; tonkatsu is typically served with shredded cabbage)
1 Persian/Japanese cucumber
2 Tbsp Japanese sesame dressing (for my homemade recipe, click here)
For Sesame Tonkatsu Sauce
1 Tbsp toasted white sesame seeds (optional)
1 Tbsp toasted black sesame seeds (optional)
4 Tbsp tonkatsu sauce (for drizzling over tonkatsu; for my homemade recipe, click here)
INSTRUCTIONS with step-by-step pics ▶ www.justonecoo...
#tonkatsu #porkcutlet #katsu #justonecookbook
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How To Make Tonkatsu (Recipe) とんかつレシピ (作り方)
I really enjoy watching your video, it’s kind of therapeutic to me especially with the background music 😊
Had to watch this again cause I’m making this tonight… this is my go to recipe…. Thanks, Nami!!!
I made your baked tonkatsu recipe years ago and it was delicious! It was about 90% similar to the regular fried version without the hassle of frying and cleanup involved 😲 Love your recipes 🥰
Thank you Jason! That recipe is still popular. I love deep fried foods and I fully enjoy it once in a while. 🤗😆
I wanted to cry at the end it was so beautiful hahaha. Can’t wait to make this for my loved ones. ありがとうございます😭😊
Thank you for reminding me of all the dishes my mother cooked & the care she also took in preparation. It’s difficult to explain to non Japanese why each step is important (in everything!); I used to complain myself. Now that I’m older I understand. Thank you for bringing back the treasure, joy, & peace of meal preparation.
Good video from start to finish. I liked how the dish is presented at the end; it looks very professional and the camera angles are shot well. I like the background music; it's calm, relaxing and and the pace is easy to follow.
😭😭😭 It means so much to me and Mr. JOC! Thank you so much for your kind comments! ❤️🤗
@@justonecookbook 💖
Your kitchen is so organised and neat! Absolute goals!
Thank you! But you don't know the other side of kitchen counter outside of the shot... 😆😆😆
My absolute all-time favorite Japanese dish.
Great video! I love tonkatsu; it shows Japanese cooking isn't all sushi and sashimi (although I like both).
Thank you so much! Yes! I want to bring more Japanese home cooking to everyone!
@@justonecookbook As soon as I can manage, I'm buying your book. Hope you and all your family are safe!
Never saw a double fry for tonkatsu! I bet it was crazy crunchy
I think it’s better so you won’t overlook the pork and rely on remaining heat.
Everything looks delicious.lam Sri Lanka.
So elegant .
This may be one of your best videos to date. The composition of shots and post-process, the choice of music, the cookware and tableware, the food, your kitchen-it’s all so beautiful, and clearly no detail goes without thought. And the recipe is delicious on top of it all.
Awww! THANK YOU!!!! 🤗 Your kind words meant so much to us! Thank you. I feel a lot more relax cooking as I know only my hands are showing. 🤪 Thank you for watching our videos!
My favorite Japanese dish. Thank you for teaching us how to make this.
Gracias! Es un plato delicioso, a mi familia nos encanta. 😋👍🥰
🤗❤️❤️
One of the best and informative way to cook Tonkatsu. I have look at other recipes and frequently they tell you to just mix it in, dump it in the frying pan, take it out, cut it, and boom it's done.
As opposed to this video that tells you while minor.. but important steps such as moisturizing the panko, or cutting up the fat on the meat for the perfect Tonkatsu. From the differences alone, I can tell that this person has experience and is knowledgeable about what they are doing.
Thank you for the video and content.
Here is a Like from me. 👍
And a sub. ❤
I love it with wasabi or mustard😘
Thanks for sharing this recipe, Nami! I’m just curious: why did you spray water onto the Panko? Was it so that it would clump up and add more texture to the Tonkatsu?
To create Nama Panko (fresh panko). I explained more in the blog post. 🤗
www.justonecookbook.com/tonkatsu/
Film, music, editing... EXCELLENT!
We always love your recipes. Mahalo
Thank you so much!
I always enjoy watching you create amazing food from a few simple items. Thank you 🙂
Aww! That means so much to me! Thank you!!!!❤️❤️
Brilliant preparation and presentation...as always.
Super recipe 👍🏻
Thanks so much!
Excellent video! So inviting and easy to follow. I imagine any who enjoy pork will love this dish!
I love, love, love your newsletter and channel, recipes, education.....thank you SO much for ALL you put into it! It shows and it is splendid!~
Thank you so much! I'm so happy to hear that you enjoy JOC!
Just made this today and it was awesome. Adjusted cooking time cause my cuts were smaller. Arigato, Nami-San!
I’ve always been afraid of frying 😅 but I followed this recipe and it came perfect! Thank you so much!
me too! I have never fried before, did you find this recipe easy to do ?
Thank you. This looks like I can make it without ruining it.
Hope you enjoy!
Hi ,lm brasilian !l love food Japan
Thank you for watching!
I will be making this wonderful recipe for my grandchildren. They love crunchy food. Thank you very much, Nami❤️
Hope your grandchildren will enjoy this dish!
@@justonecookbook ❤️
I really love this zen like video. Didn't know that I can feel so calm and at peace after watching a cooking video. 🥰
Aww, thank you so much! I always like the scene and sound of someone cooking meals in the kitchen....
I've been waiting for this one a nice simple katsu recipe for a lazy sunny evening.
Hope you enjoy the recipe!! 🤗
thanks Nami!!! im trying to learn the way of teishoku, feels like so much work for just homecooking but I want to do it right and this really helps!!
I have a request for a video, would be really nice to see some of your must haves for cooking at home, which pantry ingredients you cant live without, things that are must haves for you.
Thanks 👍👍
Mmm yum. So simple. So tasty. Thank you Nami!
Hi Nami, thank you so much for the special tips! Never thought of water on panko or oil on the egg wash! This is really mouth watering ☺️🇧🇷
Hope you enjoy the recipe, Tess!
Visually stunning. Can't wait to make this recipe.
I'm so hungry now!
We always get hungry editing the videos.
Where are your white and blue trimmed dipping trays from? Are they enamel? I made this recipe exactly the way it is shown last night, and it is delicious.
Love your videos Nami. I love tonkatsu, especially a tonkastu sando, it's my favourite.
Hmm me too! Hope you enjoy this recipe!
This is one of my favorites, everything looks delicious. 😋
Thanks so much, James! Hope you enjoy the recipe!
Seriously making my mouth water over here! That crispy Panko is divine! :) I've never moistened Panko before, does it help make it cling to food better?
Thank you for your kind words! More for the texture. In Japan Tonkatsu shop uses Nama Panko (fresh Panko). If you have issue with not adhering, you probably didn’t remove excess flour and the extra flour detouch from the meat. You only need thin coating (well coated). Excess flour just come off with Panko etc.
Excellent video, it was a joy to watch.
Thanks so much!!
Yummy
Hammm...Very Delicious
Looks yummy
Arigatōgozaimasu.
❤️❤️❤️ING it!
I think of this as the quintessential Japanes meal. Terrif job!
Aw thank you so much for your kind words!
This is a great katsu tutorial. I’ll double fry next time. I usually drain on paper towels, but I think your method on wire rack will result in crispier exterior. Thank you! Where did you get your thin wooden cutting board?
On Amazon. The brand is… let me see.
Epicurean brand for pork pounding and Tonkatsu cutting. Hinoki cutting boards for the rest.
Thank you Nami.
Thanks for sharing such a great recipe :-D
Thanks so much!!!
Will be making this soon can i use eggplant and flax eggs as am a vegan perfect for my after office meals love your recipes making me hungry Thanks Ramya
Thank you! Hope you enjoy!
I like this video! Enjoyed the ASMR sound effect and relaxing background music. Perhaps, you could try lowering the volume of the ASMR sound for your next video. The length and pacing of this video is good. Thank you for creating this content!
Thank you so much for your kind feedback!
i hope you're still reviewing comments. I see these are 2yrs old. I just found you on pinterest, though I prefer youtube, think you're great!! Can you tell me where you get your salad dressing tiny caraffes???
I got mine from Japan, but you can find a similar one here (musubikiln.com/products/small-dot-seto-ware-small-sauce-container). Use 10% code, justonecookbook, when you shop from there. I love the store!
This looks so good 👍👍
Thank you!
helloooooooooooooooo how lovelly this is ,,,,, amazing thanks
Thank you!!!!!
where do you get your plates bowels and the oil scooper they're so cute!
Could you post a link for the Japanese sesame salad dressing? Thank you!
Hi Sari! Here it is: www.justonecookbook.com/sesame-dressing/
Soo delicious 😋
Thank you!!!
This would convert a vegetarian
We love this recipe! I have two older adults in our family and I saw your recipe for a baked version, but have you tried it with an air fryer? I was wondering how you thought that would do?
Hi Tricia! It should work. I don't have one, but air frying is like a convection oven. :)
@@justonecookbook wonderful! Thank you 😊
Ive seen so many tpnkotsu recipes Released In the past week. What is this phenonemon
Oh really! That's interesting! I finally made a video to add my 10 year old blog post. :)
what is the name of the oil solidifying powder in English?
Please tell me where to buy all the amazing plates, bowls and serving trays 🙏
Hi Brayden! The ones you saw in this particular video are from Japan. I usually spend the summer in Japan, so I get to shop a lot of props (ceramics) and bring them back. :)
They are so Beautiful!
Once I can go back to Japan, I know what I'm packing my luggage with!
hi whats the title of the music your using? u have the link? i like it so much
I want to make this dish with chicken , is the process the same ?
Espetacular!!!!
Thank you!!! 😃❤️❤️
635Like! Amazing Tonkatsu😋👍
Thank you very much!
I missed your voiceover in the video 😊
looks great! i could also skip the deep frying and just fry it in a pan, right? (or bake it in the oven after frying)
Thanks! You can… especially if it’s for one person. I won’t do it for 4 people. Can’t clean the oil with shallow frying. For baked Tonkatsu, I have a separate method (see my video or recipe on the blog)! 🤗
@@justonecookbook Oh cool, thank you for your advice :)
I used to enjoy this in Korea +_+
Love this, will give it a try! But am wondering if it'll be okay if I don't measure the temperature of the oil? I don't have a cooking thermometer.
There are tricks we can use... I mentioned that in my recipe on the blog. Hope you read my tips in the recipe card. 😃
@@justonecookbook Alright, will check out the blog! Thanks for the reply :D
May i ask where do u buy the cabbage slice
In my recipe post, I shared a link to the slicer. Hopefully, this helps! 🤗www.justonecookbook.com/tonkatsu/
Itadakimasu!
I call this "elegant cooking"
Haha, that's so kind, thank you! But I get nervous when being filmed.... and I sometimes do funny things I don't normally do on camera! 😂
Looks so delicious! Another superb recipe video. 😋👍👏 (Still wish we could see more of your beautiful face and your calming voice! 🤞)
Thank you so much!
I don't eat pork; may I use chicken instead?
Heyyyyyy~ No double dipping!!!
Does it have to be deep fried? That's just so much more used oil than I want to store or dispose of.
I have a video recipe here for Baked Tonkatsu: www.justonecookbook.com/baked-tonkatsu/.
@@justonecookbook Oh! I was thinking about shallow fried versus deep, the way I do chicken katsu. A sheet pan _would_ allow bigger batches than my skillet, which would feed more people at once.
What kind of soup was that?
interesting idea with the seasame seed dressing but i have had my limit of deep fried foods this year [i tear up a little] ...but i had my tonkatsu with a litle crushed dorito crisps in the panko mix for extra flavour but with the katsu curry sauce.....but that tonkatsu sauce you use? can that be made, or should we purchase?:)
She has a tonkatsu sauce recipe on her website
Thank you Adriel! ❤️ Yes I have Tonkatsu sauce recipe here: www.justonecookbook.com/tonkatsu-sauce-recipe/ but I use Bulldog brand Tonkatsu sauce here. Some Tonkatsu restaurants serve with ground sesame seeds in Japan and that’s how I enjoy my katsu. 🤗
Where did you get that egg? The yolk is super yellow. Did it come from Japan?
Hi Michael! I get Golden yolk (I think that was the name) from Nijiya Market.
@@justonecookbook Hi! Thanks for the info. I actually live in Half Moon Bay, so Nijiya is super close. Thanks again!
👍👍
Can you PLEASE make a sauce video also?because of your Channel i never buy any Sauce i smiply follow you
Here is my recipe. www.justonecookbook.com/tonkatsu-sauce-recipe/
❤❤❤
if u use chicken breast as subtitute.. is it still call tonkatsu or maybe there will any other name?
Torikatsu.
missing the talking and the japanese phrase at the end but great vid!
Thanks Jonathan! I thought more people were watching, but actually the majority of people are not watching the intro and ending (skip to the cooking part)... so we decided not to invest our time and effort on those two parts (which takes a whole day of filming/editing). I'm so sorry! But we've been producing a video once a week now because we get one more day to film! :)
@@justonecookbook it’s okay!!! Totally understand :) looking forward to learning more from you! Been watching since I discovered your tsukemono video and have been making it a lot for me and my girlfriend! Love your stuff and keep it up!
Love the music and the perfectly elegant Japanese presentation.
Could you please do a VEGAN version of this?
Tofu Katsu? Maybe! 👍🏼
@@justonecookbook YES, please! 😁
🤤🤤🤤
🤗❤️
😍😍😍😍😍
I need to work up the courage to work/cook with hot oil! 🙁
Remember your food has no moisture when you add to the oil. Then no splatter and easy. 🤗
Don't get me wrong everything looks good but I couldn't eat all of that in one sitting 😂
Do you mean the tonkatsu? EASY!!!! 😆😆😆
@@justonecookbook no I was talking about everything on the finished tray it looked like a lot of food 😂
@@-RONNIE Haha 🤗🤗
@@justonecookbook enjoy the rest of your night
first
Yaaay! Thanks for turning the notification on! 🤗❤️
@@justonecookbook np luv ur vids