Tonkatsu

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)
  • Salt
  • Pepper
  • Tonkatsu sauce (Asian stores)–> crucial part of katsu!!
  • Canola oil (or other oil)

INSTRUCTIONS

  1. Slice the pork loins into thin layers and sprinkle both sides of each slice with salt and pepper
  2. Pork loin sliced into thin slices. I split each one into three

    Pork loin sliced into thin slices. I split each one into three

    Sprinkled with salt and pepper

    Sprinkled with salt and pepper

  3. 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
  4. Breading station

    Breading station

  5. Prepare your oil on medium high to high heat
  6. Initially put this much oil in the pot, but added more later on

    Initially put this much oil in the pot, but added more later on

  7. Make sure your oil is hot enough before frying
  8. 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
  9. Flour first

    Flour first, then eggs

    Bread crumbs last!

    Bread crumbs last!

  10. Fry until golden brown, flipping once or twice
  11. Frying time!!

    Frying time!!

  12. Drain on a metal rack or paper towels
  13. Let rest for a few minutes before cutting
  14. Enjoy with rice and/or salad!

NOTES:

  1. **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.**
  2. Strained oil

    Strained oil

  3. IMG_7721
  4. Another quick and easy way to eat katsu :)

    Another quick and easy way to eat katsu 🙂

  5. TIPS AND TRICKS!!
    1. 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.
    2. 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
    3. You can check if the oil is ready by dropping a small breadcrumb into the oil and checking if it bubbles up right away
    4. Good luck and let me know how it goes!
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