I really really like eating don katsu but always felt like it was too much work to make. The whole breading process seemed tedious and I had never deep fried anything before. I recently watched a YouTube video that made the process look very simple, so I gave this recipe a try. It was MUCH easier than I expected, and just as delicious (if not more delicious) than what you would get at a restaurant! The ingredients are pretty simple but the end result is really worth it. Give it a try!
INGREDIENTS: 2-3 servings
- 2 pork loins each sliced into 3 layers
- 1/3 cup of flour
- 2 eggs
- Panko (or any other kind of unseasoned bread crumbs, but Panko makes it REALLY crispy)
- Tonkatsu sauce (Asian stores)–> crucial part of katsu!!
- Canola oil (or other oil)
- Slice the pork loins into thin layers and sprinkle both sides of each slice with salt and pepper
- Prepare your breading station by having a plate of flour, a bowl of beaten eggs with a tiny pinch of salt, and a plate with Panko
- Prepare your oil on medium high to high heat
- Make sure your oil is hot enough before frying
- Coat a slice of pork into the flour, then the egg, then the Panko. Be generous with the egg and Panko so it is fully covered
- Fry until golden brown, flipping once or twice
- Drain on a metal rack or paper towels
- Let rest for a few minutes before cutting
- Enjoy with rice and/or salad!
- **I had 2 katsus left so I decided the keep the oil to use one more time. I let the oil cool and then strained it through a sieve with a coffee filter before putting it in an air tight container.**
- TIPS AND TRICKS!!
- Make sure your oil is VERY VERY ready. I was scared of the oil being too hot and it took a lot longer for my katsu to cook.
- Bread the katsu RIGHT before you fry it. I kept mine sitting for a bit and I felt like it wasn’t as crunchy as it could have been
- You can check if the oil is ready by dropping a small breadcrumb into the oil and checking if it bubbles up right away
- Good luck and let me know how it goes!