Chef Rika’s Golden-brown Tonkatsu [Japanese Cooking] – Dining with the Chef
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https://www3.nhk.or.jp/nhkworld/en/shows/2019384/?cid=wohk-yt-2503-dwc385-hp
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Dress a thick, fresh pork loin in fluffy breadcrumbs, then fry until golden. Crispy on the outside, juicy on the inside—savor tonkatsu perfection from Chef Rika’s and an artisan chef in Tokyo.
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(1) Golden-brown Tonkatsu
Ingredients (Serves 1)
– 150 g pork loin
– Coarse salt, 1% the weight of the meat
– Black pepper, as needed
– Sugar, as needed
Breading:
– 1 large egg
– 1 tsp water
– Flour, as needed
– Fresh panko, as needed
– Vegetable oil
Garnish:
– Cabbage, as needed
– Lemon, as needed
Directions
1. Cut the connective tissue between the meat and fat. Sprinkle salt, sugar and black pepper on both sides.
2. Beat an egg and mix with water. Coat the prepared meat with flour, then egg wash and fresh panko.
3. Heat oil to 160 degrees Celsius and deep fry the meat for 5 to 6 minutes. When the meat changes to golden brown, remove from the oil and leave for 2 to 3 minutes, as it cooks through with residual heat.
4. Cut the tonkatsu into pieces and serve it on a plate with the shredded cabbage and lemon wedge.