From frying to secrets! The ultimate tonkatsu recipe. Soft even when cold, and with a special preparation and low-temperature frying technique that makes it easy for children to eat, you can recreate a professional taste at home. Perfect for bento boxes and making ahead.
Ingredients
Main Ingredients (2-3 servings)
- 300g Pork loin
- 1 Egg (size S)
- 2 1/3 tbsp All-purpose flour
- 2 tbsp Water
- 1 cup Panko breadcrumbs
Seasonings
- Pinch of salt (1g)
- Pinch of pepper
- Vegetable oil to taste
Steps
- Make cuts about 1cm wide on the border between the fat and lean meat of the pork loin. Flip and do the same on both sides.
- Tenderize the pork loin by hitting it all over with the back of a knife to break down the fibers. Flip and do the same on the other side.
- Cut the pork loin into portions for 1 serving. [Here's the secret!] Cutting the sinew makes it easier for children to eat.
- Sprinkle a pinch of salt and a pinch of pepper on the cut pork loin and let it sit for about 15 minutes.
- If there is any moisture coming out of the pork loin, wipe it off thoroughly with paper towels. [Here's the secret!] Not wiping off the moisture can cause the breading to peel off.
- Crack 1 egg into a bowl and add 2 1/3 tbsp all-purpose flour, mixing well.
- Add 2 tbsp water little by little while observing, and mix to create a batter with a viscosity similar to pancake batter.
- Dip the pork loin into the batter.
- Press the panko breadcrumbs onto the pork, ensuring it is thoroughly coated with 1 cup panko breadcrumbs.
- Heat the frying oil to 150℃.
- Fry the tonkatsu in the 150℃ oil for 3 minutes. [Here's the secret!] Frying at a low temperature prevents the meat from becoming tough and results in a tender finish.
- Flip the tonkatsu and fry for another 3 minutes.
- Stand the fried tonkatsu up to drain excess oil.
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