Crispy and Delicious Homemade Tonkatsu
Making Delicious Aged Tonkatsu with a Simple Marinade Sauce
While fresh, quality meat can make delicious tonkatsu with just salt, pepper, and herbs, marinating it in a special sauce will make it even tastier! This marinating secret is highly recommended, especially if you’re using frozen meat or planning to make a batch of tonkatsu to freeze for later. The marinade sauce uses simple ingredients and is very easy to prepare. Enjoy delicious, restaurant-quality tonkatsu at home!
Tonkatsu Ingredients- 300g Pork loin or tenderloin for Tonkatsu
- Cooking oil (for frying)
- Frying flour or all-purpose flour
- 1-2 Eggs
- Plenty of Panko breadcrumbs
- Pinch of salt
- Pinch of pepper
- Herb powder (optional)
Cooking Instructions
Step 1
Lightly rinse the pork under cold water, then pat it thoroughly dry with paper towels. Next, use the back of a knife to gently pound the meat. This helps to tenderize it and allows the marinade to penetrate better.
Step 2
In a blender, puree the apple and onion until smooth. In a bowl, combine the pureed apple-onion mixture with soy sauce, mirin, sake, minced garlic, ginger powder, and pepper. Mix well to create the simple marinade sauce.
Step 3
Place the prepared pork into the marinade sauce and coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For an even deeper flavor, marinate for over an hour if time permits.
Step 4
Prepare for frying the tonkatsu. Spread flour on a large plate. In another bowl, whisk the eggs to create an egg wash. Finally, have plenty of panko breadcrumbs ready.
Step 5
Remove the marinated pork and lightly shake off excess marinade. Dredge each piece first in flour, then dip into the egg wash, and finally coat thoroughly with panko breadcrumbs. Pressing the panko firmly ensures a crispy texture when fried. For best results, you can chill the breaded cutlets in the refrigerator for a bit so the coating adheres well.
Step 6
Pour a generous amount of cooking oil into a deep pan or deep fryer and preheat over medium-low heat. To check the oil temperature, drop a pinch of panko into the oil; if it immediately floats to the surface, the oil is ready. Carefully place the prepared tonkatsu into the hot oil. Maintain a medium-low heat rather than high heat, and flip the cutlets occasionally to ensure they cook through evenly until golden brown. Fry for about 5-8 minutes, depending on the thickness of the meat.
Step 7
Once perfectly fried, transfer the tonkatsu to a plate lined with paper towels to drain excess oil. You can slice it for easier eating, but serving it whole can look more impressive. Slicing it into smaller pieces is also a great option for children.
Step 8
Arrange the tonkatsu attractively on a serving plate. Consider serving it with accompaniments like boiled potatoes with salt and herbs, sweet HALLABONG oranges, and spring cabbage pickles for a more complete meal. For the tonkatsu sauce, you can either pour it over the cutlets (‘p-puk’ style) or serve it on the side for dipping (‘jjik-muk’ style), according to your preference.
