How to Make a Delicious Crispy Tonkatsu

Put into flour then beaten egg, then flour and beaten egg, then in breadcrumbs and deep fry twice for the perfect result.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 20 min Cook: 20 min

Ingredients

Pork loin fillets 2
Salt & pepper as required
Flour as required
Eggs 2
Water 1.5 tbsp
Breadcrumbs as required
Vegetable oil for frying as required
Sauce:
Tomato ketchup 3 tbsp
Worcester sauce 1.5 tbsp
Wholegrain mustard 1 tbsp

Method

1
Remove the excess fat from the pork and cut off any sinews. Tenderise to make it flatter then season with the salt & pepper and keep aside for 10 minutes.
2
Prepare lots of flour and breadcrumbs and beat the eggs, adding the water to loosen it. Arrange the bowls in order of flour, egg and breadcrumbs.
3
Use your left hand and dredge the pork with the flour and run through the beaten egg. Return the pork to the flour and through the beaten egg again. Use your right hand to coat with the breadcrumbs.
4
Deep fry in the hot oil (160-170C) for 2 minutes on each side.
5
Remove from the hot oil and turn up the heat to 180C.
6
After 3 minutes rest, return the pork to the hot oil for 30 seconds each side to make it really crispy. Drain well.
7
When it's cooled to hand hot, cut into slices and transfer to a serving dish before serving.
8
Serve with the sauce.

Tips & Note

●Dredging with flour and running through the beaten egg twice will make the coating really crunchy and delicious
●If you do the above step with your left hand, your right hand will still be clean to coat in the breadcrumbs
●Deep frying twice allows the pork to rest and become very tender

How to Make a Delicious Crispy Tonkatsu

Put into flour then beaten egg, then flour and beaten egg, then in breadcrumbs and deep fry twice for the perfect result.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 20 min

Cook: 20 min

Ingredients

Pork loin fillets 2
Salt & pepper as required
Flour as required
Eggs 2
Water 1.5 tbsp
Breadcrumbs as required
Vegetable oil for frying as required
Sauce:
Tomato ketchup 3 tbsp
Worcester sauce 1.5 tbsp
Wholegrain mustard 1 tbsp

How to Make a Delicious Crispy Tonkatsu

Recipe ID :1967 Posted on 11 JUL 2016

Serves 2

Prep 20min
Cook 20min
views 837
printed 1

saved 1

Put into flour then beaten egg, then flour and beaten egg, then in breadcrumbs and deep fry twice for the perfect result.

Share

Ingredients

Print Ingredients Email Ingredients
2
as required
as required
2
1.5 tbsp
as required
as required
3 tbsp
1.5 tbsp
1 tbsp

Method

Prep
20min
Cook
20min
1
Remove the excess fat from the pork and cut off any sinews. Tenderise to make it flatter then season with the salt & pepper and keep aside for 10 minutes.
2
Prepare lots of flour and breadcrumbs and beat the eggs, adding the water to loosen it. Arrange the bowls in order of flour, egg and breadcrumbs.
3
Use your left hand and dredge the pork with the flour and run through the beaten egg. Return the pork to the flour and through the beaten egg again. Use your right hand to coat with the breadcrumbs.
4
Deep fry in the hot oil (160-170C) for 2 minutes on each side.
5
Remove from the hot oil and turn up the heat to 180C.
6
After 3 minutes rest, return the pork to the hot oil for 30 seconds each side to make it really crispy. Drain well.
7
When it's cooled to hand hot, cut into slices and transfer to a serving dish before serving.
8
Serve with the sauce.

Tips & Note

●Dredging with flour and running through the beaten egg twice will make the coating really crunchy and delicious
●If you do the above step with your left hand, your right hand will still be clean to coat in the breadcrumbs
●Deep frying twice allows the pork to rest and become very tender

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
To get a really good deep taste, you need to extract the brown meat from the prawns - try this dish!
Prawns with heads (frozen), Pancetta, Garlic, Cherry tomatoes, Olive oil, Salt (for the pasta water), Fresh parsley, Linguine
HOME
I tried to make this recipe for a dish I saw in a Saitama restaurant 'Benitei', it was a good challenge. Kids will love this!
【Sauce】, Heinz oxtail soup tin, Onion, Mushrooms, Tonkatsu sauce (or brown sauce), Ketchup, Soy sauce, Water, Salt & pepper, 【Omelette】, Eggs, Salt, Butter, 【Rice】, As you like
HOME
It's a mix of Chinese and Italian flavours and works better with rice rather than pasta.
MInced pork, Chicken stock granules, Tinned tomatoes (227g), Sesame oil, Sugar, Soy sauce, Miso (red), Chinese chilli bean sauce, Tofu, Green beans, Mushrooms, Carrot (medium), Leek, Onion (medium), Potato starch in a bit of water
HOME
When you grill leeks, it's sugar content is like a melon, so why not adapt melon and ham to roasted leeks and ham!
Leeks, Parma ham (prosciuto) slices, Pepper
HOME
Now enjoy the very popular filo mille feuille as a movie!
Filo pastry sheets, Onion, Mushrooms, Anchovy fillets, Parmigiano reggiano , Olive oil
HOME
A famous recipe by Chinese chef Mr Chen, simple and easy but full of lots of good things.
Pork loin fillets, Squid, Frozen king prawns, Salt & pepper, Sake, Potato starch in water, Tinned bamboo shoots, Carrot, Chinese leaves, Green pepper, Spring onions, Chicken stock, Sugar, Sauce:, Oyster sauce, Soy sauce, Pepper, Sesame oil
HOME

Similar Recipe

It's almost Chinese style with a good flavour of spring onions.
Quinoa, Minced pork, Sake, Soy sauce, Miso, Sugar, Cucumber, Spring onions, Vegetable oil, Vinegar, Tahini, Chilli oil, Chicken stock granules, Hot water, Soya milk
Mizue
PRO
It looks perfect, it tastes nearly perfect...it only needs a bit more research on the noodles.
Beansprouts, Polish smoked ham slices, Spring onion, Egg, Hot water, Fish stock cube, Miso (red or mixed), Chinese chilli bean sauce (Tobanjan), Granulated sugar, Salt & pepper, Sesame oil
Tobuchan
HOME
A perfect harmony of crunchy vegetables with the savoury miso flavour pork.
Pork loin fillets, Chinese leaves, Potato starch, Spring onion, Sesame seeds, Salt, Pepper, Sauce:, Miso, Sake, Mirin, Light soy sauce, Dashi granules
ritsuki
CHEF
This goes well with beer and great for bento lunchboxes.
Potato (such as King Edward), Flour, Vegetable oil, Minced pork, Black pepper, Sage, Thyme, Salt
Mizue
PRO
'Sandouwari' is really useful for making a treasured Japanese sauce.
Thinly sliced pork loin, Onion, Grated ginger, Flour, Ginger sauce - sandouwari:, Soy sauce, Sake, Mirin
Parma ham, mozzarella cheese, tomatoes, olive oil... It's 100% Italian style!
Sushi Rice, Spring onions, Parma ham slices, Mozzarella cheese, Tomatoes, Extra virgin olive oil, Black pepper
Tobuchan
HOME

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari