Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Tonkatsu
Options
Village Idiot
Posts: 6,959
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.
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.
Ready for frying
Fry until golden brown.
Pour Tonkatsu sauce over the sliced Tonsatsu.
__________________________________________
Dripping Springs, Texas.
Just west of Austintatious
Comments
-
That looks great. Frying on the Egg makes me nervous. Probably because I have a short attention span.XL,L,SWinston-Salem, NC
-
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 -
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.
-
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
-
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.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
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
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
-
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
-
-
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?
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
@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
-
Ever do gyoza on the egg? Your CI would be just right.Eggo in N. MS
-
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.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Darn Gary that looks great! Thanks for posting the recipes. The sauce looks very interesting.Large, small and mini now Egging in Rowlett Tx
-
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 -
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!
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.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
Keepin' It Weird in The ATX FBTX -
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) -
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,
Correct. It works on anything and it's so tender and juicy in the middle that it blows peoples minds
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.Keepin' It Weird in The ATX FBTX -
Pan fried SV chicken breast just hit the list for this weekVI,
Correct. It works on anything and it's so tender and juicy in the middle that it blows peoples minds
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.I'll keep you postedKeepin' It Weird in The ATX FBTX -
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.
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 140I really like your idea.=D>Keepin' It Weird in The ATX FBTX -
On my favorites list of Japanese food. 1st Katsudon, 2nd yaki gyoza and yours looks great.
-
Yaki gyoza was a favorite when my trip took me to Japan. Your picture makes me want to go back.Eggo in N. MS
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum