📖Print Recipe: onl.la/f3h5vxa 🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Thank you for watching!! (ご視聴ありがとうございました！) This is a very very easy recipe, yet the taste is top notch!! So it's pretty good dish for those who try CHEF'S LABO recipe first time!! This batter is also great for crumbling vegetables. So you can try and have a fu with cooking veggies too!! My favourite is asparagus, but let me know your favourite in the comment section!! 今回のとんかつは簡単な上に、食べたら凄まじい美味しさです！！ なのでまだCHEF'S LABOのレシピを試したことがない方にも、 自信を持ってオススメできます！！ このバッター液は野菜にも使えるので、 色々な野菜のカツを作っても楽しいですね！ この時期ならアスパラガスなんかは最高です！！ あなたのオススメの組み合わせがあれば、 是非コメント欄で教えてくださいね！！
Tonkatsu is one of the pork dishes I cook on a semi regular basis but I never got the same result like the ones from Japanese restaurants. With your recipe and technique, just a little adjustment on what I usually do will yield a better tonkatsu. Thanks for this chef! PS. that crunch sounds so amazing!
I learnt so much from this video I'm surprised this is the first time I've seen one of you're videos, little notes like how long things can last was amazing thank you!
I am making chicken wings soon, definitely going to follow this recipe & method of frying them. Normally my wings come out super crispy but this crunch is on a whole new level!! 💕
Hi Amy!!! Yeah that flood was quite bad though. Luckily I had no trouble with that, but we still have constant rains though.. Hope the weather will be bit more stable soon😌
Thanks Gregory😁 We got hard rain again today, and weather in Sydney doesn't look good next week again😭 Luckily I filmed one more video already, but hope this crazy rain will stop soon😖
I love watching your videos. Just about everything you make looks so delicious, but the tonkatsu dish? Chef’s kiss. It’s only 8:30 in the morning and I want some tonkatsu now. Thanks for these awesome videos!
Wow...just wow... looks super delicious Chef!! This is good for three people? Thanks for sharing again your master pieces! I'm glad, you're at 143k subs!!
Oh my goodness, I’m going to definitely make this, soon. めっちゃ美味しそうですね！今食べたい！ww I love the advice to try with vegetables. I didn’t really think of it, but it’s a great idea to use leftover batter and panko! Just thinking about a juicy asparagus coated in crunchy panko is making me even more excited than the pork! Lol
Very brief & delicious snack & the way you portrayed the process made it many times more delicious. 😋❤️ I had a question, if I make the same dish with Chicken, what will be called ?
I want to thank you for showing techniques and why! Tasty and so delicious looking for I eat with my eyes. If it looks good and the aroma, take that bite 😋 The Crunch 🤤☺️👍👏
Loved the vid! Though there was some overlap with previous ones on tonkatsu, there were some new tips! The crunch at the start and end were so satisfying! Also 5:41 I would say: "Lay the cutlet away from you, Otherwise the oil might spill onto you" But it's just a small detail :)
Nice I have never made it with batter before (when I make tonkatsu curry). Can you use Hokkaido milk bread for the panko? I want to try making it and it will be a good way to use the leftovers.
Hi James!! If your bread has some sweetness, it might not be recommended. So check the taste of your bread first😉 Otherwise you can use simple cheap white bread👍 It doesn't have to be quality brand or anything😌
Hi Nicholas! I attached the link of what I use below so you can see exact product😉 www.amazon.com.au/Sunbeam-SM7400-StickMaster-Plus/dp/B076JJS2JM/ref=sr_1_5?crid=252URD4X2UR&keywords=sunbeam%252Bstick%252Bblender&qid=1683417521&sprefix=sunbeam%252Bstick%252Caps%252C413&sr=8-5&th=1&_encoding=UTF8&tag=chefslaboasmr-22&linkCode=ur2&linkId=e2845497bcb6c43cdeffc124f4851b36&camp=247&creative=1211
Hi Chef, I have a silly question. Is the total frying time 4 mins and flip at 2 min or is it 4 min and then flip and cook for 2 more min, so total fry time is 6 min?
Hi noah san!! I was raised in Kyoto, and had few years cook experience in Kobe. Then I qualified in Australia!! 😉 So I've been cooking like...18-20years. Most probably😅
@@CHEFSLABO taku saaaaan! I knew it i saw the sophistication of kyotoan in ur cooking My instinct was spot on. U don't know how much aishteru KYOTO. very happy to hear this. So y u r not cooking kobe beef or pork?! Taku saan i want kyotoan sweets sooner! 💗🇯🇵
Whenever I make katsu (pork or chicken), the skin seemingly doesn't stick for cutting. Slides off pretty easily before I can get to serving it. Do you have any advice?
I hear if you pat the meat dry with a paper towel before you put on the flour/coating that is supposed to help. When there is water on the skin of the pork that makes space between the flour and the pork when frying. I’m going to try this next time I make it
When you mention BBQ sauce, i am guessing American BBQ sauce or japanese? And which brand do you recommend for this recipe? Thank you for your time and great video
Hi john!! I use Australian or American brand called "Fountain" And it's a classic and basic type of BBQ sauce. No smokey flavour or spicy type or anything like that. So use the simplest type of BBQ sauce you can get. That will do the job for you!!👍😉 Sorry for the late reply!!🙏
@@CHEFSLABOYesiiiii. It is not complex or with products that are not available in Italy. Others, on the other hand, do, but I manage to juggle 😅 Even if only I would see your videos, it gives me joy. Do not change. ♥ ️ ♥ ️ ♥ ️
📖Print Recipe: onl.la/f3h5vxa
🍙FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Thank you for watching!! (ご視聴ありがとうございました！)
This is a very very easy recipe, yet the taste is top notch!!
So it's pretty good dish for those who try CHEF'S LABO recipe first time!!
This batter is also great for crumbling vegetables.
So you can try and have a fu with cooking veggies too!!
My favourite is asparagus, but let me know your favourite in the comment section!!
今回のとんかつは簡単な上に、食べたら凄まじい美味しさです！！
なのでまだCHEF'S LABOのレシピを試したことがない方にも、
自信を持ってオススメできます！！
このバッター液は野菜にも使えるので、
色々な野菜のカツを作っても楽しいですね！
この時期ならアスパラガスなんかは最高です！！
あなたのオススメの組み合わせがあれば、
是非コメント欄で教えてくださいね！！
Tonkatsu is one of the pork dishes I cook on a semi regular basis but I never got the same result like the ones from Japanese restaurants. With your recipe and technique, just a little adjustment on what I usually do will yield a better tonkatsu. Thanks for this chef!
PS. that crunch sounds so amazing!
CRUNCH... chef knows how to sell his recipe 😂 I want to make it too!
No worries cybersteampunk!!
The batter really change the result to get the great crunch!!
Yeah you can certainly try this regularly!!😉👍
Haha🤣 Thanks Johnny!!
Yeah I seem getting better on making good videos though😉
Thanks for the cabbage cutting tip. The additional knowledge you share has improved my cooking.
No worries Atomic Bean!!
I thought that tip was useful too😉
Just a little thing, but good to know😁👍
I learnt so much from this video I'm surprised this is the first time I've seen one of you're videos, little notes like how long things can last was amazing thank you!
Japanese classic food that I never get tired of.
This is so perfectly detailed, really goes the extra mile; love the videos!
Chef, just wanna say I made your recipe and the tonkatsu was soooo juicy and crispy. Thank you for your wonderful videos, they help so much!
I am making chicken wings soon, definitely going to follow this recipe & method of frying them. Normally my wings come out super crispy but this crunch is on a whole new level!! 💕
No worries Monifa 360 !!
I'm glad that you leave me a comment about it!!😉👍
Thanks for that😁
Hello! Greetings from South KOREA again.
It helps a lot by detailing the process of making Tonkatsu. Thanks for sharing the precious recipe! See you!
Wow looks good as always
Thanks tsun kyun!!
Appreciate for the comment my friend😉👍
That CRUNCH !
Always a pleasure to see your videos, I must try this one !
Thanks Generalmegazord!!
Yeah I quite enjoyed to film that scene 😉
Hope you will try it soon!!😁
감사합니다
That looks amazing, glad you are back. Hope you made it through the flooding unscathed.
Hi Amy!!!
Yeah that flood was quite bad though.
Luckily I had no trouble with that, but we still have constant rains though..
Hope the weather will be bit more stable soon😌
Everything you make looks sensational and this looks perfect, Thanks for effort big fella ,stay safe and keep on cooking.🤤
Thanks Gregory😁
We got hard rain again today, and weather in Sydney doesn't look good next week again😭
Luckily I filmed one more video already, but hope this crazy rain will stop soon😖
I love watching your videos. Just about everything you make looks so delicious, but the tonkatsu dish? Chef’s kiss.
It’s only 8:30 in the morning and I want some tonkatsu now. Thanks for these awesome videos!
Haha!!
Oh that was a heavy shot for the morning then😂
Thanks for leaving me a comment LaGata 😉👍
Kombu salt! Learnt something from Chef's Labo again. Tks.
Wow...just wow... looks super delicious Chef!! This is good for three people? Thanks for sharing again your master pieces! I'm glad, you're at 143k subs!!
Hi Kenneth!!
Yeah it could be just enough for 2 very hungry people!!😁
I'll keep it going to achieve 150k!!😉👍
@@CHEFSLABO I can eat all 3!!!
This is awesome, thank you!
Greetings from Romania! Looks very good and crispy. It is delicious! Congratulations on this video!
I enjoy watching these vids of yours because its so Gran Turismo but instead of cars its food!
일식돈까스배워감니다. 조리과정이 섬세합니다. 숙성소스 배워감니다! 먹고 싶어요!
The last time I followed a recipe you shared it was amazing! I am definitely going to try this one out too.
No worries Evelyn U!!
I'm so glad that my recipe helped making your happy meal!!😉
Thanks for leaving me a comment👍😁
I love your tips chef 👏👏😊😊
Oh my goodness, I’m going to definitely make this, soon. めっちゃ美味しそうですね！今食べたい！ww
I love the advice to try with vegetables. I didn’t really think of it, but it’s a great idea to use leftover batter and panko! Just thinking about a juicy asparagus coated in crunchy panko is making me even more excited than the pork! Lol
That crunch is one helluva intro!!
Thanks Lyrran!!
Appreciate for leaving me a comment!!😉👍
Good channel 👍thank you
Awesome job 😁and instruction I have added subscription for you 😊🙏🙏👍👍.
i really like the toys in the background. i think theyre neat. where did you get them?
Chef Taku, can you share your take on Congee? Would love to see it
Thank you for the recipe Chef🥰😉 So if I come your way you will cook for me (😂)
Haha!! Thanks Teresa😊
I wish if I can cook for you too!!😉👍
@@CHEFSLABOMe to😉❤ Have a good day🤗
Thank you for uploading this video clip looks great 😋🙏🙏👍Florida USA Rainbow 🌈Chef 😊.
Very brief & delicious snack & the way you portrayed the process made it many times more delicious. 😋❤️
I had a question, if I make the same dish with Chicken, what will be called ?
torikatsu
Hi, it will be called chicken katsu😉
I have the video in the channel. So have a look if you are interested😁👍
Chef: this Tonkatsu looks wonderful! Is the barbecue sauce an Asian brand or just regular supermarket brand? Thank you. 😁👍
I want to thank you for
showing techniques and why!
Tasty and so delicious looking for I eat with my eyes. If it looks good and the aroma, take that bite 😋
The Crunch 🤤☺️👍👏
Thanks Barbara!!
This is simple easy cooking, but the result is great!!
Hope you will try it soon!!😉👍
I love tonkatsu🤤
Thanks Cherrie May 528!!
Appreciate for leaving me a comment!!😉👍
Loved the vid! Though there was some overlap with previous ones on tonkatsu, there were some new tips! The crunch at the start and end were so satisfying!
Also 5:41 I would say: "Lay the cutlet away from you, Otherwise the oil might spill onto you" But it's just a small detail :)
I see!!!
I fixed the subtitle as you written😉
Thanks for the comment again Jick😁👍
i wonder what can you do with the left over batter, flour and panko?
cool
Thanks Артём Косарев!!
Appreciate for leaving me a comment😉
I like the toy from Bluey
Thanks Diggley!!
Yeah my kids love Bluey like everyone else in Australia😉
So I'm stealing their toys🤣🤣🤣
Nice I have never made it with batter before (when I make tonkatsu curry). Can you use Hokkaido milk bread for the panko? I want to try making it and it will be a good way to use the leftovers.
Hi James!!
If your bread has some sweetness, it might not be recommended.
So check the taste of your bread first😉
Otherwise you can use simple cheap white bread👍
It doesn't have to be quality brand or anything😌
@@CHEFSLABO Thank you, chef! I will try the bread and see how it tastes. I can modify the sweetness if I make it myself, too :)
Great videos as always. I assume we can use chicken breast instead of pork, right?
Yeah but it would be chicken katsu
Yes but make sure your chicken is flattened so it cooks evenly. Chops are easier to just time since they are uniform thickness.
Yeah you certainly can Oğuz Demir 👍
And thanks for helping him Wandering Viewe & Atomic Bean😉
Hi, what’s the blender you’re using? I’m looking for a good one. Thank you.
Hi Nicholas!
I attached the link of what I use below so you can see exact product😉
www.amazon.com.au/Sunbeam-SM7400-StickMaster-Plus/dp/B076JJS2JM/ref=sr_1_5?crid=252URD4X2UR&keywords=sunbeam%252Bstick%252Bblender&qid=1683417521&sprefix=sunbeam%252Bstick%252Caps%252C413&sr=8-5&th=1&_encoding=UTF8&tag=chefslaboasmr-22&linkCode=ur2&linkId=e2845497bcb6c43cdeffc124f4851b36&camp=247&creative=1211
Hi Chef,
I have a silly question. Is the total frying time 4 mins and flip at 2 min or is it 4 min and then flip and cook for 2 more min, so total fry time is 6 min?
Hi icecoldspam!!
It's total of 4 min (2 mins each side)👍😉
Chef , is that BBQ sauce have a smoky flavor? Thank you
Hi Nardo Putik!!
No it is a basic BBQ sauce. No smokey flavour or spicy flavour or anything.
So you can just buy a simple ones😉👍
Taku san konbanwa. Which part of japan where u grew up n trained?
Hi noah san!!
I was raised in Kyoto, and had few years cook experience in Kobe.
Then I qualified in Australia!! 😉
So I've been cooking like...18-20years. Most probably😅
@@CHEFSLABO taku saaaaan! I knew it i saw the sophistication of kyotoan in ur cooking My instinct was spot on. U don't know how much aishteru KYOTO. very happy to hear this. So y u r not cooking kobe beef or pork?!
Taku saan i want kyotoan sweets sooner! 💗🇯🇵
所以2:48調的麵糊有用到嗎？
有用！ ！！ 😉 請嘗試一下👍😁
Whenever I make katsu (pork or chicken), the skin seemingly doesn't stick for cutting. Slides off pretty easily before I can get to serving it. Do you have any advice?
I hear if you pat the meat dry with a paper towel before you put on the flour/coating that is supposed to help. When there is water on the skin of the pork that makes space between the flour and the pork when frying. I’m going to try this next time I make it
When you mention BBQ sauce, i am guessing American BBQ sauce or japanese? And which brand do you recommend for this recipe? Thank you for your time and great video
Hi john!!
I use Australian or American brand called "Fountain"
And it's a classic and basic type of BBQ sauce.
No smokey flavour or spicy type or anything like that.
So use the simplest type of BBQ sauce you can get.
That will do the job for you!!👍😉
Sorry for the late reply!!🙏
Salut 👋
👋😍🤤🥺😘♥️
Thanks Letizia!!
It's an easy stuff!! Hope you will try it soon!!👍😉
@@CHEFSLABOYesiiiii. It is not complex or with products that are not available in Italy. Others, on the other hand, do, but I manage to juggle 😅 Even if only I would see your videos, it gives me joy. Do not change. ♥ ️ ♥ ️ ♥ ️
Thank you for subscribe in Korean