Homemade Thick and Juicy Tonkatsu
How to Make Thick, Delicious Homemade Tonkatsu
Enjoy restaurant-quality tonkatsu right in your own kitchen! This recipe guides you through making crispy on the outside, tender and juicy on the inside tonkatsu that everyone from kids to adults will love. The key is using thick cuts of pork loin and ensuring it stays moist and flavorful. Let’s make delicious, homemade tonkatsu that’s both healthy and satisfying! For more recipes, visit ji4mom.info.
Tonkatsu Ingredients- Pork loin (thick cut) 600g
- Milk 1000ml
- 1 Onion (medium size)
- 3 Fresh eggs
- All-purpose flour (or cake flour), as needed
- Panko breadcrumbs, as needed
- Salt, to taste
- Pepper, to taste
- 2 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare thick cuts of fresh pork loin. The thickness of the meat is crucial for delicious tonkatsu, so aim for about 1.5 to 2 cm (about 0.6 to 0.8 inches).
Step 2
Slice the prepared pork loin into uniform, desired thicknesses. Thicker cuts allow the tonkatsu to retain more juices and offer a satisfying bite.
Step 3
Using a sharp knife, score the surface of the meat diagonally with shallow cuts. This technique helps prevent the meat from shrinking and becoming tough during cooking, resulting in a more tender texture. (Note: While some butchers score meat in a crosshatch pattern, direct scoring often yields better results for tenderness.)
Step 4
Season the prepared pork slices evenly with salt and pepper. This initial seasoning enhances the natural flavor of the pork.
Step 5
In a blender, combine 1 medium onion, 2 tablespoons of minced garlic, and 1000ml of milk. Blend until smooth. Submerge the seasoned pork in this milk mixture, cover with plastic wrap, and refrigerate for at least 2 hours to marinate. This tenderizes the meat and removes any gamey odors.
Step 6
While the pork is marinating, prepare the three components for the coating. In separate shallow dishes, place a generous amount of flour, whisk the 3 eggs to create an egg wash, and have plenty of panko breadcrumbs ready.
Step 7
Remove the marinated pork from the refrigerator. Gently lift the pork pieces out of the milk mixture, allowing excess liquid to drip off. You don’t need to rinse the meat.
Step 8
Lightly coat each piece of pork with flour, ensuring an even layer. Since the marinating process may have slightly increased the size of the meat, you don’t need to pound it thinner; the thickness will be maintained.
Step 9
Next, dip the floured pork into the whisked egg wash, ensuring it’s fully coated. You can gently shake off any excess or use a brush to ensure an even application.
Step 10
Finally, generously coat the pork with panko breadcrumbs. Press the breadcrumbs firmly onto the meat to ensure they adhere well. A firm coating is essential to prevent the breading from falling off during frying.
Step 11
Your tonkatsu is now ready for frying! For convenience, you can freeze these breaded cutlets individually wrapped. This way, you can easily take one out whenever you crave delicious homemade tonkatsu.
Step 12
Serve your tonkatsu with your favorite sauces. Try mixing a little gochujang (Korean chili paste) into a store-bought BBQ sauce for a spicy kick, or pair it with a classic demi-glace sauce. You can also enjoy it Japanese-style by slicing it after frying and dipping it into sauce.
Step 13
For a different flavor profile, consider mixing curry powder into the panko breadcrumbs before coating for ‘Curry Tonkatsu.’ Experiment with these variations to enjoy a special tonkatsu experience at home!
