How to Make Tonkatsu Two Ways: Classic and Modernist
Recipe Overview
Overview
Tonkatsu, a beloved Japanese dish, is all about the perfect balance of crispy breading and juicy meat. In this recipe, we explore two methods: the classic approach using pork loin and a modern twist with pork collar. The use of shokupan bread for panko elevates the texture, making it light and airy, which is a game changer compared to traditional store-bought panko.
The process begins with preparing the pork, whether you choose the leaner loin or the richer collar. Each cut has its unique qualities, with the collar offering a more succulent bite. The key to achieving that perfect crunch lies in the breading technique, which involves a three-step process: flour, egg, and panko. This method ensures that every bite is packed with flavor and texture.
As you fry the pork, the aroma fills the kitchen, and the anticipation builds. The sous vide method allows for precise cooking, ensuring the meat remains tender and juicy. After frying, the Tonkatsu is ready to be served, garnished with a sprinkle of seasoning and perhaps a side of tangy sauce. This dish is not just a meal; it’s an experience that brings the essence of Japanese cuisine to your table.
Recipe Details
Steps & Tips
Tip: Use fresh bread for better texture instead of store-bought panko.
Remove the crust from shokupan bread.
Cut the bread into planks that fit into the food processor.
Freeze the bread completely.
Use a mandolin attachment to shave the frozen bread into fine pieces.
Bag the shaved bread with a damp towel for moisture.
Tip: Store namama panko in the fridge or freezer for up to 5 months for best quality.
Pound the pork loin to a thickness of about 1/2 inch.
Measure out 1% salt based on the weight of the pork.
Place the pork in a ziplock bag and add the measured salt.
Allow the pork to sit in the fridge for 1 hour.
Tip: Allow pork to dry brine in the fridge for 1 hour after seasoning.
Tip: Use sous vide cooking for tenderizing tougher cuts of pork.
Cook the pork in a sous vide bath at 60°C for 16 hours.
Chill the cooked pork for 2 to 4 hours.
Portion the chilled pork into 2-inch thick chops.
Reheat the pork chops in a sous vide bath set to 55°C.
Tip: Reheat pork at a lower temperature to avoid overcooking.
Set up a breading station with flour, eggs, and namama panko.
Dredge the pork in flour, dip in egg, and coat with panko.
Tip: Use double O flour for a fine coating that adheres well to the pork.
Gently lower the breaded pork into hot oil and fry for 90 seconds.
Tip: Be patient while frying; avoid moving the pork around to keep the breading intact.
Tip: Aim for an internal temperature of 130°F for juicy pork.
Check the internal temperature of the pork to ensure it reaches 130°F.
Season the fried pork with umami seasoning and plate it.
Ingredients
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tonkatsu is traditionally served with shredded cabbage and a tangy sauce.
- •Using shokupan bread for panko creates a lighter, airier texture.
- •Pork collar is known for its rich flavor and tenderness when cooked properly.
- •The sous vide method allows for precise temperature control, ensuring juicy meat.
