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Tonkatsu

Village IdiotVillage Idiot Posts: 6,953
edited June 2012 in EggHead Forum
Tonkatsu is a fried pork cutlet and is one of the most popular dishes in Japan.  It is served with a Tonkatsu sauce, consisting of soy sauce, ketchup, worchestershire sauce and sugar.  We had it for lunch today.  I'll have it again.

First, tenderize the pork (I used deboned pork chops) and salt and pepper.

image

Next, dredge the pork through flour, then eggs, then fresh panko.  Add 1 tablespoon oil for each egg so the panko will stick to the meat while frying.

image

Ready for frying
image

Fry until golden brown.
image

Pour Tonkatsu sauce over the sliced Tonsatsu.

image


__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


Comments

  • Hi54puttyHi54putty Posts: 1,871
    That looks great. Frying on the Egg makes me nervous. Probably because I have a short attention span.
    XL,L,S 
    Winston-Salem, NC 
  • Village IdiotVillage Idiot Posts: 6,953
    That looks great. Frying on the Egg makes me nervous. Probably because I have a short attention span.
    Putty,  Me too.  Notice how low the oil is to the top.  The depth of the oil was probably 3/4 in.  I will not do deep fry on the Egg.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Richard FlRichard Fl Posts: 8,213
    Great meal.  The pan is a great way to fry on BGE 'cause you get a greater surface area with very little depth, whereas the wok is good also but not as safe.
     Deep frying is great on my Tao as the outer edge of the wok is outside the perimeter of the stand and less likely to catch fire if a spill were to occur.
  • Little StevenLittle Steven Posts: 28,787

    Looks great Gary. Kinda like Weiner Schnitzel with an Asian flare. I think that frying on the egg is the second safest if you can close the dome over the pot. Safest being an induction cooktop

     

    Steve 

    Caledon, ON

     

  • Village IdiotVillage Idiot Posts: 6,953

    Looks great Gary. Kinda like Weiner Schnitzel with an Asian flare. I think that frying on the egg is the second safest if you can close the dome over the pot. Safest being an induction cooktop

     

    lol.  Thanks Steve.  My wife and I were just talking about something similar when we were eating the Tonkatsu.  Chicken Fried Steak is big in Texas and it's thought that the Germans and Austrians who came to Texas in the 1860s invented it, trying to duplicate Wiener schnitzels. Of course, cream gravy put it way over the top IMO.  
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Little StevenLittle Steven Posts: 28,787
    Toronto's signature dish is a breaded veal scallopine in a light marinara. Same idea really. Served with sauteed hot Italian peppers (banana).

    Steve 

    Caledon, ON

     

  • Village IdiotVillage Idiot Posts: 6,953
    I bet every culture has it's own version.  I've made Scaloppine al Marsala that I got the recipe from the Time-Life Series "The Cooking of Italy".  Magnificent !

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • FlamethrowerFlamethrower Posts: 493
    VI,What make of CI?
    LET'S EAT
  • Doc_EggertonDoc_Eggerton Posts: 5,117
    Open flame, boiling hot oil, and a guy who calls himself the Village Idiot.  What could go wrong?


    VI, I'd like to know where you came by your knowledge of Japanese cooking.  Do you do the breakfasts and lunches in the little boxes with a half dozen different items?  What do you consider your most impressive Japanese cook?

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Village IdiotVillage Idiot Posts: 6,953
    edited June 2012
    @Flamethrower.  It's a Lodge, 12" diameter.  I've had it for a long time, but it's not an OLD one like grandma had.

    @Doc.  When I was first married, there was a restaurant near us in Houston called Tokyo Gardens.  We used to go there a lot.  Then, when we went to Japan for a vacation (my wife was a stewardess so we got to travel a lot) in the '70s, we stayed at a Ryoken that taught us a lot about Japanese food.  I really didn't do much with it until I got my Egg and the ability to do real stir fry cooking.  Now, I just look for recipes on the Internet of dishes I've had or others that are linked on the sites.
    No, I don't do Bentos.  
    :)

    I think my most impressive Japanese cook is Sukiyaki.  That was the first real Japanese meal I ever had, and I guess that's why it's my favorite.  Picture
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • eggoeggo Posts: 492
    Ever do gyoza on the egg? Your CI would be just right.
    Eggo in N. MS
  • Village IdiotVillage Idiot Posts: 6,953
    edited June 2012
    Ever do gyoza on the egg? Your CI would be just right.
    Yes, Eggo.  I do Yaki Gyoza.  Shrimp is my favorite.  I did a lot of trial and error getting a good dipping sauce down.  Finally, I paid $8 at our favorite Asian Fusion cafe for a pint of their dipping sauce, and I reverse engineered it to my liking.

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Austin  EggheadAustin Egghead Posts: 3,834
    Darn Gary that looks great!  Thanks for posting the recipes.  The sauce looks very interesting.  
    Large, small and mini now in Rowlett Tx
  • Village IdiotVillage Idiot Posts: 6,953
    Darn Gary that looks great!  Thanks for posting the recipes.  The sauce looks very interesting.  
    Thanks, Joan.  It's a very easy cook and doesn't take long to fix.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Looks great Gary. Kinda like Weiner Schnitzel with an Asian flare. I think that frying on the egg is the second safest if you can close the dome over the pot. Safest being an induction cooktop

     

    lol.  Thanks Steve.  My wife and I were just talking about something similar when we were eating the Tonkatsu.  Chicken Fried Steak is big in Texas and it's thought that the Germans and Austrians who came to Texas in the 1860s invented it, trying to duplicate Wiener schnitzels. Of course, cream gravy put it way over the top IMO.  
    Hey Gary- Try this in the sous vide. Our first cook was med rare chicken fried ribeyes.  It was awesome! Just SV the meat to where you want it and dust it and pan sear with a little oil (you can use way less oil since you are only heating the batter (the meat is done). really fun and people get weirded out when they cut into it and it's pink throughout!


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • EggbertsdadEggbertsdad Posts: 804
    VI, 

    The pork dish looks amazing! Once again, well done! I can't wait to make this. 

    @Cen-Tex, great idea with the sv method. No reason that won't work with pork, veal, or chicken as you're pre-cooking the meat and just pan searing the batter.
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Village IdiotVillage Idiot Posts: 6,953
    Hey, sounds good CT.  I'm just breaking the surface of SV.  Doing my first chicken breast tomorrow.  I'll cook it to 140, but since I'll hold that temp for several hours, it'll be completely safe.  Then, sear it.

    I really like your idea.  
    =D>
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • VI, 

    The pork dish looks amazing! Once again, well done! I can't wait to make this. 

    @Cen-Tex, great idea with the sv method. No reason that won't work with pork, veal, or chicken as you're pre-cooking the meat and just pan searing the batter.
    Correct. It works on anything and it's so tender and juicy in the middle that it blows peoples minds


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • VI, 

    The pork dish looks amazing! Once again, well done! I can't wait to make this. 

    @Cen-Tex, great idea with the sv method. No reason that won't work with pork, veal, or chicken as you're pre-cooking the meat and just pan searing the batter.
    Correct. It works on anything and it's so tender and juicy in the middle that it blows peoples minds


    Pan fried SV chicken breast just hit the list for this week

    I'll keep you posted


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • BrownieBrownie Posts: 1,023
    Wow, that looks excellent!
  • Hey, sounds good CT.  I'm just breaking the surface of SV.  Doing my first chicken breast tomorrow.  I'll cook it to 140, but since I'll hold that temp for several hours, it'll be completely safe.  Then, sear it.

    I really like your idea.  
    =D>
    Just ate a few SV chicken breasts today. They never cease to amaze. I do mine at 146 cuz that's what my little SV sheet tells me to. Interested to see how they do at 140


    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • BigSteveBigSteve Posts: 52
    On my favorites list of Japanese food. 1st Katsudon, 2nd yaki gyoza and yours looks great.
  • eggoeggo Posts: 492
    Yaki gyoza was a favorite when my trip took me to Japan. Your picture makes me want to go back. 
    Eggo in N. MS
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