Chex Mix
Lidey Heuck
247 ratings with an average rating of 4 out of 5 stars
247
1 hour, plus cooling
Published Feb. 29, 2024
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Make the tonkatsu sauce: In a small bowl, combine the ketchup, Worcestershire, sugar and oyster sauce.
Make the cabbage dressing, if using: In a small bowl, whisk the mayonnaise, rice vinegar, soy sauce and sesame oil. Taste and adjust seasonings, if needed.
Prepare the tonkatsu: Using a sharp knife, make shallow slits on the pork loin, along the connective tissue, the white thick strip between the fat and the meat. Flip the pork and repeat on the other side. Using a meat mallet, pound the pork until it’s ¼-inch thick. Lightly season the pork with salt and pepper, being mindful that the tonkatsu sauce is well seasoned.
In a deep, heavy-bottomed pot, add 2 inches of oil. Heat over medium-high until the temperature reaches 350 degrees. Heat the oven to 200 degrees. Place a wire rack on a sheet pan for the fried pork. (If desired, line the sheet pan with parchment for easier cleanup.)
Place the flour on a plate. In a shallow dish, like a pie plate, whisk the eggs and 1 tablespoon of oil until combined. To a similar size dish, add the panko. Place a second sheet pan or a large plate nearby for the coated pork.
Coat each piece of pork in the flour, shaking off any excess. Dip in the egg mixture, allowing any excess to drip back into the dish. Finally, coat in the panko, gently pressing down to make sure it sticks to the pork. Place on the sheet pan and set aside for 10 minutes at room temperature to allow the crust to adhere to the meat.
When the oil is at temperature, transfer the pork loins, one at a time to avoid overcrowding, to the hot oil. Fry for 1 minute, turn pork and fry the other side for 1 minute. Using tongs, remove the pork from the oil, holding it over the pot to allow any excess oil to drip off. Place on the wire rack and let it rest for 4 minutes. While the first pork loin rests, fry the second loin. After the 4 minute rest, return the first pork loin to the pot and fry for a second time, until golden brown, about 30 seconds per side. Lift the pork out, as before, and hold it on its side over the pot to allow any excess oil to drip off. (If you’d like, transfer to a separate wire rack on a sheet pan in a warm oven.) Repeat frying and resting with the remaining pork loins. In between each fry, use a mesh sieve or slotted spoon to skim off and discard any crumbs floating in the oil, and adjust the heat as necessary to maintain the temperature.
Slice the pork into ¾-inch-thick strips and drizzle with the tonkatsu sauce. Serve alongside rice, and the shredded cabbage drizzled with the dressing, if you’d like.
Just One Cookbook should be the go-to blog for anyone wanting to cook Japanese.
There's a similar recipe on Just One Cookbook that has step by step photos of the tonkatsu cooking process that's pretty helpful plus a video! They almost have the same ingredient measurements!
I just made Tonkatsu last night (not from this recipe) though this is very similar to the one I use. I think the frying, dripping, resting, frying, etc. method listed on here is tedious and time consuming. I fry on each side for 3-4 minutes (or until panko has reached the desired color and crisp) and they always come out crispy and juicy. I also use a batter of 2 eggs, 3 tablespoons of flour with salt, pep, and garlic powder combined instead of coating meat separately.
Having made both NYT recipes, I prefer the simpler sauce here. It is a perfect use for the unlovely assorted loin chops packages of six or so that are often on special. Shallow Fried at 340 degrees per Cooks Illustrated with bone in 4minutes a side. Tender, brown and perfect fit for 8 inch cast iron skillet. Quarter cup panko for one chop. Fried extra egg to garnish brown rice.
Excellent results, from the tonkatsu to the mandolined cabbage. Comment regarding 6 yo 8 minute battered pork is not tonkatsu. If the pork is pounded thin that much, frying will create better upper materials than tonkatsu.
I would also highly recommend the Just One Cookbook recipe and use “Kurobuta” pork if you can find it. Simply delicious. Spraying the panko with water makes a big difference as does the other steps mentioned in the recipe.
Pretty much followed the recipe and we loved it.
Another endorsement of Just One Cookbook. A model of what an online cooking site should be. Thoughtful and precise.
1/4" thick is just too thin for authentic ton katsu. Double deep fry a thicker piece, at least 1/2" thick. When serving, add a dab of hot yellow mustard to the plate. Bulldog Ton Katsu sauce is the gold standard.
Why do the instructions say to heat the oven to 200 degrees?
I think it's this: (If you’d like, transfer to a separate wire rack on a sheet pan in a warm oven.)
I agree - I thought the idea is to deep fry the tonkatsu twice, letting it sit for a few minutes after the first frying, and use a special panko that is moist (called Nama Panko 生パン粉 or fresh panko). It is different than the "regular" dry panko available at a grocery store, and worth chasing at a japanese market. Also, I have used a japanese sesame salad dressing on my cabbage, the picture looks like the dressing I make. It only took about 45 minutes to make.
I substituted Hoisin for the Oyster Sauce and it came out fantastic! I had pork tenderloin in the fridge and needed to make something with it right away -- this receipe was a big hit!
Heat the oil while the meat is resting.
Just One Cookbook should be the go-to blog for anyone wanting to cook Japanese.
i use Japanese Rice Breadcrumbs.
I just made Tonkatsu last night (not from this recipe) though this is very similar to the one I use. I think the frying, dripping, resting, frying, etc. method listed on here is tedious and time consuming. I fry on each side for 3-4 minutes (or until panko has reached the desired color and crisp) and they always come out crispy and juicy. I also use a batter of 2 eggs, 3 tablespoons of flour with salt, pep, and garlic powder combined instead of coating meat separately.
1/2”-3/4” is better for katsu. Also worth finding a proper flaky panko and not the crushed up dry as heck supermarket variety. In Japan it’s often served with super spicy mustard paste (I get the S&B brand hot mustard in the tube)
@AD: I'm confused about your advice for the thickness. The recipe calls for 1/2" pork, which is then pounded to 1/4". Is your recommendation for the purchase thickness or for the thickness after pounding?
There's a similar recipe on Just One Cookbook that has step by step photos of the tonkatsu cooking process that's pretty helpful plus a video! They almost have the same ingredient measurements!
I added lemon zest and Aleppo Pepper to the breadcrumbs for extra punch. Make a double batch because leftovers make great sandos.
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