YouTube to Recipe
Turn YouTube cooking videos into recipes in seconds. Streamline your culinary experience with ease.
How to Make Tonkatsu (Japanese Pork Cutlets) | Kenji's Cooking Show
recipe by J. Kenji López-Alt (@JKenjiLopezAlt)
Ingredients:
- Cabbage (estimate)
- Water (estimate)
- Ice (estimate)
- Pork chop
- Salt (estimate)
- Pepper (estimate)
- Soy sauce (estimate)
- Ketchup (estimate)
- Worcestershire sauce (estimate)
- Flour (estimate)
- Egg
- Panko breadcrumbs (Japanese-style)
- Peanut oil (estimate)
- Vegetable shortening (estimate)
- Lemon (for garnish, estimate)
Steps:
1
Prepare finely shredded cabbage using a mandolin, then put into a bowl with some water and ice to crisp.
2
Season one pork chop with salt and pepper, ideally leave in the fridge overnight for a dry brine. Then pound the meat to tenderize and thin out, ideally with a meat pounder or cleaver back.
3
Prepare a standard breading station with flour, beaten egg with a dash of soy sauce, and panko breadcrumbs.
4
Bread the pork by first coating it in flour, then in the egg mixture, and finally in the panko, ensuring the meat is dry, and the breadcrumbs adhere well.
5
Fry the breaded pork cutlet in oil heated to around 350 degrees Fahrenheit, making sure to keep it moving for an even fry, until it is cooked through and the breading is golden brown.
6
Make a sauce with ketchup, Worcestershire sauce, and a small amount of soy sauce.
7
Drain and dry the shredded cabbage using a salad spinner, and serve as an accompaniment to the cutlet.
8
Serve the katsu sliced with sauce and ideally with a lemon wedge and rice.