Tonkatsu Recipes 1: Basic Recipe

TONKATSU-PH

Tonkatsu, if properly organized, is not difficult to cook or prepare.
Here is the first of a series of recipes you easily accomodate to your taste and preferences:

Tonkatsu Basic Recipe:

INGREDIENTS: For one person

-Pork cutlet: one large, 1~2 cm thick. Choose good quality with as little fat as possible, although some around the rim is welcome.
-Flour: 2 tablespoons
-Black pepper: to taste:
-Salt: to taste
-Nutmeg: a pinch (you may use other spices of course, including chili pepper!)
-Egg: 1 large
-Fresh breadcrumbs (if unavailable, use dry breadcrumbs or panko): half a cup
-Deep-fry oil (as fresh as possible!)
-Cabbage (as much as you want, finley shredded)
-Sesame powder/ground sesame seeds: 1 tablespoon
-Tonkatsu sauce: 2 large tablespoons (easily found in markets. You can of course make your own with worcestershire sauce, ketchup, mustard and so on!)

RECIPE:

TONKATSU-RECIPE-1

-Make a shallow incision across the rim every 3~4 cm. It is an important step as it will prevent the meat from contracting or bending!

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-In a bowl mix flour, pepper, salt and spices. One can add curry mix powder there, too!

TONKATSU-RECIPE-3

-Cover both side of the pork cut with the flour mixture. Take care not to form lumps of flour.
Trick: Try to use only one hand to come in contact with the food, while the other hand stays dry and can manipulate utensils!

TONKATSU-RECIPE-4

-In a different bowl beat the egg. Preferably do this ahead of everything.
Dip the floured pork cut into the beaten egg.

TONKATSU-RECIPE-5

-Pour the breadcrumbs on a plate and spread it evenly. Thisis also better done before you start anything!
Lay the pork cut on the breadcrumbs and gently press. Cover the top side with breadcrumbs, too and pat gently to help the breadcrumbs adhere. Don’t be afraid of coating with a lot of breadcrumbs!

TONKATSU-RECIPE-6

-Heta the oil to 170 degrees Celsius. Drop a little breadcrumb in the oil to check if it’s hot enough. It should start frying with bubbles right away. Drop the pork cut gently into the oil to avoid any accident.

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-Turn the pork cut over for even frying as it will rise to the surface. Do it as gently as possible either with long wooden chopsticks of frying tongs.

TONKATSU-RECIPE-8

-On a serving plate lay a bed of shredded cabbage decorated with a little parsley and a few lemon slices. Provide some strong mustard if wanted.
Take pork cut out of the oil and lay on a grill for a few seconds to take off excess oil. Transfer onto a working table and cut into strips.
Place it above or beside shredded cabbage in the right order so as to remind you of the original shape.

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3 thoughts on “Tonkatsu Recipes 1: Basic Recipe”

  1. Bonjour Robert-Gilles

    Merci beucoup pour ton message qui m’a fait énirmément plaisir !
    Je suis content d’avoir des messages d’outre-France et encore plus du japon qui est un pays qui m’attire énormément!!!
    Merci pour le tip sur le foodbuzz je vais y faire un tour !
    Pour la traduction en anglais ce n’est pas la traductio nen elle même qui me gene mais le temps à y passer ; il faut que je me renseigne si Google a des traductions express .
    Pour te raconter ma démarche je ne suis qu’un amateur et n’ai commencé mon blog qu’il y a trois mois ! je cuisine depuis l’age de 13 ans et ça fait 30 ans ! je ne suis pas cuisinier mais travaille dans la Finance ; la cuisine est un échappatoire de stress pour moi et mon substitut au sport ! j’espere faire de belles rencontres (comme celle postée aujourd’huisur mon blog) que mon environnement actuel ne m’aurait pas procurées
    Si tu le souhaites fais connaitre mon blog dans la communauté française japonaise et n’hésite pas à t’abonner à la newsletter pour avoir les billets tous frais ! et donne moi ton avis sur les recettes !
    et toi raconte -moi ! qui es tu et que fais tu au Japon ?
    à tres bientôt j’espere !!
    Amicalement (Sayonara)
    Pierre

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  2. Mmmm…When I was younger I used to go to this small restaurant near where i lived. They had some really tonkatsu there. I’d always get that as it was meat and iknew I’d like it. I especially like it when there’s lots of sauce. I’ll have to try making this at home to relive those memories.

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