The Secret to Perfect Tokyo Style Tonkatsu
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- Опубликовано: 7 июн 2024
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BULL DOG TONKATSU SAUCE: amzn.to/476fzw1
SAUCIER (FRY POT) amzn.to/3FRt8nH
JACCARD MEAT TENDERIZER: amzn.to/3QulllA
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
MESH STRAINER: amzn.to/3tPxlFB
10" CHEFS KNIFE: amzn.to/3gBwL4q
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HALF SHEET WIRE RACK: amzn.to/41tasDT
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INSTANT READ THERMOMETER: alnk.to/h6DEEJA
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
EIGTH SHEET PAN: amzn.to/3tSc0eM
2QT SAUCE PAN: amzn.to/498sFdU
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TONKATSU (makes 6 pork chops)
▪6 6oz/170g pork chops
▪Salt
▪Corn starch
▪Egg wash (3 eggs whisked with 1T neutral oil)
▪350g (3c) Japanese panko breadcrumbs (sifted to remove small dusty pieces)
▪Water (in spray bottle)
Place each chop in a plastic bag and pound until they’re about ¾” to 1” thick (2cm). Use a jaccarding tool or poke with a fork a few times to tenderize the meat.
Salt on both sides and allow to brine in the fridge for 10-15 minutes while you make the tonkatsu sauce (recipe below)
To set up the breading station, place corn starch on 1 plate or tray, place eggs in another plate/tray, and place japanese panko on a third. Spritz the breadcrumbs with water to moisten and just take the dry edge off.
To bread, coat each pork chop in corn starch, then egg wash, then the panko. Carefully press to be sure as much panko sticks as possible. Spritz the panko’d chops with water then drop into the panko again to adhere more crumbs.
To fry, heat oil over medium heat in a large somewhat shallow pan to 325F/162C. The oil should be no more than ½-⅔ of the way up the sides of the pan. Carefully drop chops away from your body (1-2 at a time depending on size of your pan). Flip after 90 seconds of cooking. Cook for 90 more seconds or until internal temp reaches 135F/58C and chop is golden brown.
Place on wire rack to drain. I go so far as to drain my chops vertically to ensure max crispiness.
TONKATSU SAUCE
▪30g (1 3/4T) worcestershire
▪10g (1 2/3t) soy sauce
▪10g (2t) sesame oil
▪50g (3T) oyster sauce
▪50g (2 1/3T) molasses
▪25g (1 2/3T) dijon
▪1g (1/2t) onion powder
▪1g (1/2t) garlic powder
▪10g (2t) ginger, grated/minced
▪125g (1/2c) ketchup
Mix with immersion blender until smooth.
TO PLATE:
▪Finely shred some green cabbage (with a knife or mandolin)
Slice each chop and plate on top of shredded cabbage with a dizzle of tonkatsu sauce on top.
CHAPTERS:
0:00 Intro and brining the pork
1:52 Tonkatsu sauce
3:48 My go-to cookware (ad)
4:49 Breading and cooking
9:07 Plate up
#tonkatsu #japanesefood #porkchop 
Хобби
As a Japanese living in Canada who has been missing Japanese raw panko all these years, spraying water is such a brilliant genius idea! I’ll definitely try it. Thank you so much!
I buy panko from a manufacturer calles "Lobo" it's from Thailand they have coarse japanese stype panko (red) and fine panko (blue). They explicitly state that you should spray water on the panko to soften it up, I'm doing this ever since. But I bake a lot of shokupan also, so I might just try to make real fresh panko from leftovers.
Sweet potato starch is even better than corn starch in this application. It's a real secret weapon for great crispy fried stuff at home.
Woah woah woah, I have potato starch on hand but sweet potato starch?
Where the hell can I buy that🤒
@@canaldecastait’s sold in any Asian market.
Agreed. Corn starch isn't native to Japan, but potato starch is.
@@canaldecastaany Asian store and it's super duper cheap.
I always appreciate that you explain why we do certain techniques, the effects of doing it differently, and viable substitutions. Really makes me feel like I understand the process and can adapt those techniques to other dishes. Another banger, looks great. Can't wait to try it. Thanks Bri!
The amount of information you fit into these videos is astounding.
Absolutely love all those details I wouldn't think about myself, such as sifting the panko and spraying it lightly with water. That makes so much sense!
Thank you, Bri!
Incredible attention to detail, as usual. This is why you're my favorite cooking channel, period.
Brian I wanted to thank you again for your videos which are as close to perfect as I think one can get. Every recipe is delicious and fool proof. Thank you for what you do.
I fry most of my meats in a similar way, but spraying the cutlet with water to get more breading to stick is something I need to try. And you used basically my favorite cut of pork for the purpose! I typically use potato starch versus cornstarch, but both are great. Also, that cover photo was freaking excellent work. What a great shot.
I spray with broth for a bit of added MSG on the crust, but only when I cook for guests. If you eat alone, plainer can be better.
I really like Tonkatsu and I come from a country where pork cutlets in breading is one of the main staples of the national cuisine. I thought I knew everything about crunchy cutlets, I used Japanese panko and starch, and made my own Tonkatsu sause, and yet you still manage to bring this easy but amazing recipe to a new level with wet panko shards. Bri-dog you are a freakin' genius
This is greatest dish ever made thank you for this knowledge!
This is spot on. My best friend's family owned an amazing katsu restaurant while we were in HS. I have missed this dearly. We used to go to Mitsuwa and pick up box loads of milk bread panko from the bakery. Now make a katsu curry! 😍
delicious ! I have to buy my ingredients now, so inspired to cook .
The way you incorporate different techniques and flavors really sets this recipe apart. You've definitely elevated my cooking game! 👌👌🤩
As a European... Molasses
Thanks for the spraying tip! I cook tonkatsu pork quite often, but never tried to spray the breading with water.
It works great. My pork was crispier than ever.
My goodness this has got to be one sweet tasting chop, you put a ton of thought into recreating this experience. I can't wait to try the sauce too! Made In has got to love you. That is some special footage of sauteing that cutlet and the colour on the cauliflower is great!
You have so many great tips in this recipe!
I’m Japanese living in the U.S.
I can tell this will be better than my mom’s
I will definitely try this one!
Best video this year!!!! Thank you, Brian
Thanks for making this video Brian. I tried making this in the past and it just never ended up being the same as what I’ve had in restaurants. I appreciate the research you did on the panko crumbs! Thanks for the recipe!
This looks amazing, and opens the door for home cooks to make katsu curry and katsudon. I'd love to see your take on either (or both) of those!
This is so crazy! My husband and I were just talking about making tonkatsu last night! I’ll definitely be trying Bri’s recipe in the next couple weeks!
i always love how approchable his recipes look many other cooking youtubers make it very fancy and so complicated i cant even imagine doing them he offers so many alternatives and simplicty . thank you
Joshua Weissman? lol
@@dimasakbar7668 exactly
Awesome and much appreciated details on the "not your typical panko" !!
Looks awesome, Can't wait to try it.
just found your channel banger video man absolutely subscribed
Namapanko is definitely next level. I’m looking forward to trying your method.
Excellent and insightful tips! Itadakimasu!
Fantastic recipe. Tonkatsu is underrated in my opinion but when done well is absolutely excellent.
Thanks, first time I've heard these tips! Will try soon.
Hey Bri! Great video and recipe, thanks for sharing and inspiring! ❤
whewwww this looks so fire!
made this on the weekend with nice Spanish iberico chops, worked out perfectly!
Thank you for your time and posting.
So glad you went to Katsukura! I've been in Tokyo for a while now and that's a spot I ALWAYS try to take people to.
THANK YOU! I don't know if you saw my suggestion for this, but I'm SO happy to see it! Thank you, Thank you!!
Rehydrating sifted-out panko is an absolutely genius hack I'm looking forward to try! Certainly looks like the closest approximation short of actually taking stale de-crusted shokupan to a specialized food processor.
The chefs I watched in Tokyo really give a good spanking after the starch to make sure the bulk of the excess is off and they let the egg wash drip until there's only a slow trickle. If you ever revisit this recipe, consider a two-stage fry; one to bring the pork to temp, and the other to really give the exterior that final crisp. The only other thing left is to try to source pork with berkshire pedigree for that kurobuta experience.
Great video as always.
Brian, your cooking is awesome as always.
That spray method is genius!!!
This turned out incredibly good! Love the sauce and the pork does come out sooo juicy 😋. Thanks for the killer recipe 👏
Oh hell yeah! I've been craving some Japanese Tonkatsu for over a week and I've been watching videos about it almost everyday. Your video is definitely the tipping point, so I'm doing some this weekend. Lets gooo! 🐖🤤👍
Delicious !
Cooking is my best hobby
I just made the sauce and wow does that taste amazing.
Man that breading technique looks next level! Can't wait to try it 🤠
Whoa whoa whoa whoa! Spritzing water over panko? Is brilliant!!!! Can’t wait to make this. Thank you for the tip Bri!
Thank you for making this video! I remember asking, and now you've delivered!
Made this tonight. For my tastes, next time I’d cut the sesame oil to 5 grams, and I would go a lot easier on the salt on the pork than Brian did. Still delicious! Soooo crispy, all the tips totally work!
i was in japan this year myself. great experience. loved the country and the people...peace out
Brian! I can't wait to try this! I would love to see you take this and make Katsudon in another video because it is my favorite and I feel like its something that not a lot of the Japanese restaurants I have been to in the States serve and so many people are missing out!
One of the simplest, most satisfying things to eat.
1.14 million subs!!! Damn Brian thats fruckin awesome dude. Holla at your 10k OGs🤙🏻🤙🏻🤙🏻congrats
Love this video
Made it and it was great! Added some honey to the sauce
This is my favorite dish when I got our local Japanese place and I also enjoy it with Chicken. I can't wait to try this. Thank you!! Great tricks too by the way and you are correct it's that crispiness that makes all the difference.
Tonkatsu is so tasty, and your recipe looks so good and makes it look do-able and tons of key tips I never knew about! Are there other Japanese foods you plan to do for the channel? Would be sick if you did something based on RamenLord's stuff and he's just up the road a bit in Chicago!
I love cooking this. One of the best culinary treasures ever invented. It's cheap, too!
spraying the panko to make it more like the soft breading they use in Japan is brilliant. this is what sets this recipe apart
Looks delicious!. Thanks
So happy to see this one! I lived in Tokyo for 5 years. Now back in the US, I've been trying to recreate the perfect Tonkatsu for years. The namapanko is a must!! Great tips. I've even tried freezing and blending white bread to get those perfect shards. Can't wait to try this!
This is like Polish "schabowy" but with panko instead of normal breadcrumbs and with a gravy
Can't wait to try it out after xmas!
Great recipe. I had fab tonkatcu in Kobe. No one here can make it right. Love the scenes from Jay's. Lived at Connecticut and Grandfr several years,.
One thing we did in the restaurant for nama panko was we just ground up shokupan in the food processor! This is a great solution too. For some dishes (wagyu katsu) we brunoised the shokupan so the coating was cubes... it was a huge pain but amazing and looked sweet
I had a Japanese restaurant by where I lived in Seoul, South Korea. I got this every time. It's soooooo good!
Wow, I have made schnitzel many many times but this Japanese version is amazing, so crispy and tender. This technique makes all the difference. I did get the "flake" panko from our local Asian grocery store. Thanks for another great recipe.
Wow this recipe is probably the most authentic one done by a western content creator. I had to go to Japan to buy bags of their panko (trust me this is the most important ingredient) but now I’m going to try this water spritz thing. Thanks Brian!
Seeing that nama panko sub and vertical draining, someone clearly doing their homework, or perusing the Japanese side of cooking channel. Awesome work as always
Brian holy cow dude you just elevated my katsu game beyond my hopes and dreams. Idk how you figured out how to make a katsu sauce that tastes exactly like pickled fukujinzuke, but you did it. And mind blown with the spritzing the panko to be able to cling more panko onto the cutlet. You are a savant... 🙏🏾🤘🏾🤙🏽🔥
I've never heard these tips before and I love making chicken Katsu! Thanks for sharing!
here I was going into this video thinking I've heard it all. completely changed how I'm gonna approach katsu!
Tonkatsu is one of my favorite things to order on my trips to Japan. Yum
Adorei o vídeo ! 😋
Aha! Straining the dust out of the panko and just barely moistening the shards was the last piece of the puzzle for me, Brian. My family and I went to the Azuma House on Broadway in Chicago for decades, and one of my favorite offerings of theirs was tonkatsu pork chops. I've tried to duplicate it forever, but without success. I look forward to trying your recipe. Thanks!
Again a super recipe that I will certainly try`
I’m going to make this one for sure!
Interesting move, Brian! Spraying the panko and then spraying the panko'd pork chop... I'll have to try that out!
Greetings from Sweden.
I've been to Japan too and I ate Tonkatsu many times. I've tried to make it at home too, and around Christmas I use Christmas ham, since it's cooked and I just need to use the bread station and I just need to fry it.
Thank you! I will try your Tonkatsu sauce.
Have a good day.
I would 100% buy a cooking book from you
This video is AWESOME and I'm only like 30 seconds in!
I ate this and rice/mac salad for like 6 mos in Hawaii, its so so good and I dont like pork chops normally. Thank you for this version with a recipe.
Corn starch also helps prevent the breading from browning too early.
Thank you!
I live in STL and was literally asking myself if jay's would have that panko, then boom jay's on my screen. love seeing my city!
Oh I want that pokey thing it's amazing!
I make this dish at least twice a month. Thanks for the tips; I'll have to keep an eye out for those imported breadcrumbs.
BIG tip on spraying the panko with water. It makes sense!! Going to try it out next time I make tonkatsu.
Trying this asap. Oh my god that looks good.
If you have access to an Asian bakery that sells shokupan, or Japanese milk bread, you can make your own legit nama panko at home. Slice the loaf and let the slices sit out and stale a bit. Then just run them through a food processor and pulse until you get that nama panko consistency. It's what I do at home, although it's really tough not to actually just eat the shokupan. 🤤
Quick edit: potato starch is the go-to here. Corn starch can be used in a pinch, but the Japanese definitely use potato starch. It's easy to find online or in Asian supers.
1:52 I am SO glad to see someone using molasses in the tonkatsu sauce! Every at-home recipe I've seen misses this ingredient, but there's a deep fruity vibe to tonkatsu sauce, like prunes, that works so well with the katsu, and you simply don't get without it. This is the way.
I will probably use my date molasses instead since I’m always looking to use it.
@@annchovy6 Excellent choice, should make for a great sauce.
The stale milk bread/wet panko tip is why Brian is the GOAT
I discovered an incredible ingredient for dredging, BUTTER POWDER, in with the starch it adds great flavor.
Amazing video!
I was recently in Japan -- this looks legit delicious.
I've been seeing these on those travel-style long-format ASMRish videos. I've never tried to recreate them because I just knew those breadcrumbs weren't anything I'm familiar with, but now I know where to start.
Ótima receita
i made these last night, OMG they turned out soo good. i had everything in fridge for them and the sauce except japanese panko, i made a special trip for the panko and you are right they are key to this recipe seems like a small thing and regular panko would be ok but no. My brother is a line cook at a high end steak house and i had him over for dinnner and he was toughly impressed.
I love katsu! I love how bulletproof your recipes are. Can we get a ramen recipe someday
Ramen is on the list for November!
Hey Bri, Since you’re in St Louis, you can go to Nudo house for your ramen inspiration. Best ramen I’ve had since I left Okinawa.
@@BrianLagerstrom Your ramen video will get flooded with Narutards!
Gostei … vou tentar fazer
On a random Monday, could we get a short video of bloopers from your videos?
That's a fun idea. haha I dont have any good way of sorting them out from the tens of thousands of clips I have though.
Thanks for this and all your other recipes! I regularly make your sandwich bread, from the BLT video, as well as the focaccial and both are outstanding. Can we get a Japanese milk bread recipe?
Whoa dude, that was next 👏level 👏
Brian, try again by swapping out the corn starch with potato starch. This is a Korean fry trick. I switched to potato for my Katsu recipes.
Good stuff. Keep it coming. JC
Adorei o video😊😊😊
Thank you for being the first person to use a mandolin without screeching at people to be careful when using a mandolin