You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link https://madein.cc/1023-brian

☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom

📸INSTAGRAM:   / brian_lagerstrom  

🔪MY GEAR:
JAPANESE PANKO: https://amzn.to/49bvo6i
BULL DOG TONKATSU SAUCE: https://amzn.to/476fzw1
SAUCIER (FRY POT) https://amzn.to/3FRt8nH
JACCARD MEAT TENDERIZER: https://amzn.to/3QulllA
BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD
MESH STRAINER: https://amzn.to/3tPxlFB
10" CHEFS KNIFE: https://amzn.to/3gBwL4q
DIGITAL SCALE: https://amzn.to/30bNZO3
HALF SHEET PAN: https://amzn.to/41SQxy1
HALF SHEET WIRE RACK: https://amzn.to/41tasDT
IMMERSION BLENDER: https://amzn.to/36ycPf2
INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA
QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx
EIGTH SHEET PAN: https://amzn.to/3tSc0eM
2QT SAUCE PAN: https://amzn.to/498sFdU

*As an Amazon Associate I earn from qualifying purchases*



TONKATSU (makes 6 pork chops)
▪6 6oz/170g pork chops
▪Salt
▪Corn starch
▪Egg wash (3 eggs whisked with 1T neutral oil)
▪350g (3c) Japanese panko breadcrumbs (sifted to remove small dusty pieces)
▪Water (in spray bottle)

Place each chop in a plastic bag and pound until they’re about ¾” to 1” thick (2cm). Use a jaccarding tool or poke with a fork a few times to tenderize the meat.

Salt on both sides and allow to brine in the fridge for 10-15 minutes while you make the tonkatsu sauce (recipe below)

To set up the breading station, place corn starch on 1 plate or tray, place eggs in another plate/tray, and place japanese panko on a third. Spritz the breadcrumbs with water to moisten and just take the dry edge off.

To bread, coat each pork chop in corn starch, then egg wash, then the panko. Carefully press to be sure as much panko sticks as possible. Spritz the panko’d chops with water then drop into the panko again to adhere more crumbs.


To fry, heat oil over medium heat in a large somewhat shallow pan to 325F/162C. The oil should be no more than ½-⅔ of the way up the sides of the pan. Carefully drop chops away from your body (1-2 at a time depending on size of your pan). Flip after 90 seconds of cooking. Cook for 90 more seconds or until internal temp reaches 135F/58C and chop is golden brown.

Place on wire rack to drain. I go so far as to drain my chops vertically to ensure max crispiness.


TONKATSU SAUCE
▪30g (1 3/4T) worcestershire
▪10g (1 2/3t) soy sauce
▪10g (2t) sesame oil
▪50g (3T) oyster sauce
▪50g (2 1/3T) molasses
▪25g (1 2/3T) dijon
▪1g (1/2t) onion powder
▪1g (1/2t) garlic powder
▪10g (2t) ginger, grated/minced
▪125g (1/2c) ketchup

Mix with immersion blender until smooth.


TO PLATE:
▪Finely shred some green cabbage (with a knife or mandolin)

Slice each chop and plate on top of shredded cabbage with a dizzle of tonkatsu sauce on top.



CHAPTERS:
0:00 Intro and brining the pork
1:52 Tonkatsu sauce
3:48 My go-to cookware (ad)
4:49 Breading and cooking
9:07 Plate up


#tonkatsu #japanesefood #porkchop