Reviews (2) Add Rating & Review 25 Ratings 5 star values: 6 4 star values: 6 3 star values: 6 2 star values: 5 1 star values: 2 Martha Stewart Member Rating: Unrated 09/19/2012 Really enjoyed making this and followed the recipe except I didn't make the sauce. It did take a lot of oil but the result was delicious. You can make a simple tonkatsu sauce using soy sauce and ketchup to taste. The Japanese cabbage salad with this was fabulous. Looking forward to making this again. Martha Stewart Member Rating: Unrated 07/02/2012 This was excellent but you really need to make the sauce. It takes it over the top. I didn't deep fry it - fried it on one side at a time and it was delicious (and didn't waste so much oil). Finally found an instant dashi powder at the local Asian market and added boiling water to reconstitute iti. The sauce was excellent!
Back to Tonkatsu All Reviews for Tonkatsu - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Tonkatsu Recipe Summary Servings: 4
Ingredients Ingredient Checklist 4 6-ounce pieces boneless pork loin 1 teaspoon coarse salt 1/4 teaspoon ground black pepper 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 1/2 cups panko breadcrumbs 1 tablespoon vegetable oil, plus more for frying 1 small yellow onion, halved and thinly sliced 2 cups Lucinda’s Dashi 1/3 cup mirin 1/3 cup soy sauce 5 scallions, sliced into 1-inch pieces 4 large eggs, lightly beaten Garnishes: lemon wedges and toasted sesame seeds
Gallery Tonkatsu
Recipe Summary Servings: 4
Gallery
Tonkatsu
Tonkatsu
Tonkatsu
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 4 6-ounce pieces boneless pork loin 1 teaspoon coarse salt 1/4 teaspoon ground black pepper 1/2 cup all-purpose flour 2 large eggs, lightly beaten 1 1/2 cups panko breadcrumbs 1 tablespoon vegetable oil, plus more for frying 1 small yellow onion, halved and thinly sliced 2 cups Lucinda’s Dashi 1/3 cup mirin 1/3 cup soy sauce 5 scallions, sliced into 1-inch pieces 4 large eggs, lightly beaten Garnishes: lemon wedges and toasted sesame seeds
Directions
Pound pork slices to 1/2-inch thickness and season both sides with salt and pepper.
Place flour, eggs, and panko flakes in three separate pie plates or wide, shallow bowls. Dredge pork slices in flour, then eggs, then panko flakes, and transfer to a rimmed baking sheet lined with a cooling rack. Let stand at least 10 minutes.
Heat 1 1/2 inches oil in a deep, heavy-bottomed pot to 360 degrees.
While oil heats make sauce: In a large saucepan, heat oil over medium-high heat. When oil shimmers, add onion and saute until translucent, 3 minutes. Add dashi, mirin, soy sauce, and scallions and bring to a boil. Remove from heat and stir in eggs.
Fry pork in two batches, turning a few times, until golden brown, 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain.
Slice pork into 1-inch pieces and serve with Japanese cabbage, a bowl of cooked short-grain rice and sauce, and garnishes.
Reviews (2)
Add Rating & Review 25 Ratings 5 star values: 6 4 star values: 6 3 star values: 6 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 09/19/2012 Really enjoyed making this and followed the recipe except I didn't make the sauce. It did take a lot of oil but the result was delicious. You can make a simple tonkatsu sauce using soy sauce and ketchup to taste. The Japanese cabbage salad with this was fabulous. Looking forward to making this again. Martha Stewart Member Rating: Unrated 07/02/2012 This was excellent but you really need to make the sauce. It takes it over the top. I didn't deep fry it - fried it on one side at a time and it was delicious (and didn't waste so much oil). Finally found an instant dashi powder at the local Asian market and added boiling water to reconstitute iti. The sauce was excellent!
Reviews (2)
Add Rating & Review 25 Ratings 5 star values: 6 4 star values: 6 3 star values: 6 2 star values: 5 1 star values: 2
Add Rating & Review
25 Ratings 5 star values: 6 4 star values: 6 3 star values: 6 2 star values: 5 1 star values: 2
25 Ratings 5 star values: 6 4 star values: 6 3 star values: 6 2 star values: 5 1 star values: 2
25 Ratings 5 star values: 6 4 star values: 6 3 star values: 6 2 star values: 5 1 star values: 2
5 star values: 6 4 star values: 6 3 star values: 6 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 09/19/2012 Really enjoyed making this and followed the recipe except I didn't make the sauce. It did take a lot of oil but the result was delicious. You can make a simple tonkatsu sauce using soy sauce and ketchup to taste. The Japanese cabbage salad with this was fabulous. Looking forward to making this again. Martha Stewart Member Rating: Unrated 07/02/2012 This was excellent but you really need to make the sauce. It takes it over the top. I didn't deep fry it - fried it on one side at a time and it was delicious (and didn't waste so much oil). Finally found an instant dashi powder at the local Asian market and added boiling water to reconstitute iti. The sauce was excellent!Martha Stewart Member
Rating: Unrated 09/19/2012
Really enjoyed making this and followed the recipe except I didn’t make the sauce. It did take a lot of oil but the result was delicious. You can make a simple tonkatsu sauce using soy sauce and ketchup to taste. The Japanese cabbage salad with this was fabulous. Looking forward to making this again.
Rating: Unrated
Rating: Unrated 07/02/2012
This was excellent but you really need to make the sauce. It takes it over the top. I didn’t deep fry it - fried it on one side at a time and it was delicious (and didn’t waste so much oil). Finally found an instant dashi powder at the local Asian market and added boiling water to reconstitute iti. The sauce was excellent!
All Reviews for Tonkatsu
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tonkatsu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
