One of my favorite things about Kenji‘s videos is that he plays the role of teacher so well. I love all the background, the word meanings the origins, and the related topics that he just flows through while cooking. Not only is it entertaining but so instructive.
I have been trying for years to make Tonkatsu well. Every time it comes out super dry or under cooked or etc. Followed your instructions and tips and I was blown away I didn’t think I could make Tonkatsu this good. My family declared it “restaurant quality” 😊 and devoured it.
I am full blood German and make Schnitzel a lot. I was amazed how much yours was like mine minis the cabbage. Although I also make cole slaw but with vinegar and oil. My son has turned me on to your cooking. Love watching your cooking shows and have made several of your recipes.
Great tip about drying the meat thoroughly so that it will not separate from the breadcrumbs during frying. I also dry brine overnight, rinse, then sprinkle baking soda on each side, rest 30 mins, rinse and dry, but with such a thin cut the baking soda may not be needed. I also liked the emphasis on the pounding. Handy ketchup/Worcester/soy sauce tip too! Thanks, will try this soon.
The not letting it rest thing really is very important. Tried doing it in cast iron basically shallow pan frying instead of deep frying and got very dark hot spots. When I finally got a wok it turned out so much better. I do all my deep frying in the wok now
Kenji, my Christmas present to myself was the hardcover version your book The Food Lab. I'm a pretty experienced cook but after only a few minutes reading I learned something new. I'm really impressed with the quality of the printing, binding, and above all the writing. I have a niece getting married soon and will be gifting her a copy.
@@JKenjiLopezAlt I cook for a big family and when frying it takes a couple batches and the food gets darker and darker as the little bits of breading sink to the bottom of the pan. Is there a good way to avoid this?
I’m going to say the same thing. I worked professionally for so long that I helped with the recipe for dirt. I STILL love to learn the science of cooking, even if I was doing it right, I love to know the “why” behind it.
I can't remember who I saw do this, but this little step has helped me get a thicker coating of panko on my cutlets. If you mist some water after the initial panko breading, you can add on another layer of panko. As far as I can tell, it's more similar to how Japanese shops do it with shredded milk bread. Adding some water kind of rehydrates the dried bread crumbs. The water content evaporates immediately when you drop the cutlet into the oil.
Just made this today and was my best attempt ever. I appreciate how you broke down the science behind making a crust that actually stays adhered to the pork.
I'd love for Kenji to do a meta video showing how he sets up his videography rig / approach to making these videos - have always wanted to make videos like these for my kiddos to remember Dad's cooking from.
“The word ‘skosh’ actually comes from the Japanese ‘sukoshi’” THANK YOU! I’ve suspected this for twenty years but no one ever believes me when I pitch the theory.
I've been cooking this dish almost identically once a month for years (I sometimes season with garlic powder). But, I do use cast iron and flip it instead of deep frying. It definitely doesn't brown as evenly, but I find if I move it around regularly and lift it a bit, it's fairly even. I need to try making the sauce, though. We just always have a Korean brand katsu sauce in the pantry so I've never bothered before.
Tonkatsu is probably one of my favorite things to make because it goes well by itself, and uses up a lot of cabbage if you need it - but also goes well with curry. I am not sure if it's common to add some kind of dressing to the cabbage or if just putting it in the ice water is enough to get the sweetness of the cabbage, but one katsu place I went to did this light lemon-flavored dressing. I was wondering if you knew what it was because I have been unable to google-fu what the dressing could be and it made the cabbage exceptional.
@amyrithe my guess it may have been a ponzu mayo dressing (possibly subbed with lemon); or another mayo based dressing is common with cabbage. Tbh, I need dressing with my cabbage salads and that's my favorite! Sounds like it may be yours too.
@piathulus It definitely is. I have a sesame mayo dressing (Common at Yoshinoya or Sukiya in Japan, at least it was my favorite) but the lemon introduced acid which I found was the perfect counter to the fried katsu.
I love how you make these recipes so approachable! Also, I rarely find recipes that are for 1 serving, which I think is an issue for me. Now that I've seen you do it, I know I can do it! I've been wanting to make this for years, but next time I buy groceries, I'm going to buy the stuff to make this! :O This is great! Thank you!
tonkatsu is actually never very far from my mind... appreciate this demo/recipe... my dad loves this dish too. I actually have a recipe request for a future video. I saw you had already published a recipe (text version) for okonomiyaki but I love watching people make it. I've been into that dish for maybe 1-2 years now and starting to brainstorm alternate ingredients like seafood. also turgid cabbage is going to be my next band name (j/k lol)
Hello Kenji. Just finished supper with this recipe. Unbelievable !! Thanks so much for your videos. Nice , clear explanation and good pointers are what this home cook loves.❤❤❤ Thanks again!🎉
Hello Chef, this must be one of my favorite ways to eat pork cutlets. Love your style and will certainly give this a try. Thank you for sharing. Love to follow your channel.
Another awesome video. I really love your style of cooking videos, they make me feel like I can actually try this at home even without a bunch of fancy equipment. I also always feel like I have learned something new, usually a little detail (like the fridge dry-brine method here). Cant wait to try this out, thank you for all you do!
The Wok is an awesome book. So full of Japanese and Chinese techniques/recipes that even someone like me who has been cooking Asian meals for 50+ years could learn something new.
I’m a Japanese/American guy married to a German/Swedish/American girl. I always loved tonkatsu but she said it would be a lot better if prepared like schnitzel. She was right! Her method is exactly like yours.
Something I'd like to add. At 16:43, you mentioned centripetal force, but it is actually centrifugal "forces" (not real forces though!) that help remove water from the cabbage. Centripetal force is the force that keeps the cabbage in orbit and always points towards the centre. In this case, the force is exerted as a normal force on the cabbage by the mesh shell of the salad spinner. Centrifugal "force", on the other hand, refers to the inertia of the material that is being spun. In this case, the cabbage wants to go in a straight line instead of being pulled towards the centre of the salad spinner, but it can't because it's blocked by the mesh. The water on the lettuce is not blocked, so it is able to travel in a straight line and separate from the lettuce. You're not really removing the water from the lettuce as much as you are actually removing the lettuce from the water!
I agree with the Kikoman panko breadcrumbs. If I'm forced to use that brand because of a lack of other brands at the market, I've whizzed them in the food processor till the right consistency. BTW, I usually have some crumbs leftover- too much to throw out - so i store in the freezer in a zip bag. No noticable loss of taste or texture.
"Oh hello, I didn't see you there!" is my favorite joke of all time. I say this to my family at least once a day. Kenji has ascended. Okay, onto the video 🙏
I was thinking to make tonkatsu with a piece of loin that I have leftover. You’ve just taught me how to perfect it! Listening to your crunch was worth taking the time to do a dry rub and really adhering the panko. Thanks for the tips!
As a native who makes fry bread mad respect for your frying skills the same tips you said applies to fry bread the slit move the bread is so important to making a good fry bread look and be crispy
I made this last night and it was fantastic. The combination of crunchy cabbage and succulent pork that is slightly sweet from the eggs and panko was set off perfectly by the sauce. I will makes this again. I had a store bought sauce (Ayoku brand) . It also works great on sandwhiches. I will try it on other foods as well. I did not use a wok for frying because I don't have a gas stove. My cast iron wok has only a small botton and therefore it takes a long time get it too heat up. And keeping that much oil on frying temp is not as esay as using my high walled stainless steel pan with just an inch of oil in it. Doing a kind of shallow fry is not a problem on a electric stove because hot spots don't happen (I can see that happen with a gas burner), especially with a high quality pan. I do the same with fried chicken or schnitzel (veal or pork). My tonkatsu came out perfectly and evenly browned. Thanks for the comprehensive explanation of this dish. It is an awesome addition to my rotation.
I say this as someone who has grown tired of youtube/instagram recipe accounts, most of them are pretty tiring with constant uploads and buzzwords like "best, incredible, 15 mins dinner !" and such, your channel is always a burst of fresh air the slower pace of the videos, the random tidbits of informations (like the fact that leaves are hydrophobic makes so much sense now i never knew/thought about it) are super welcome and make the whole experience super organic especially in an online environment that's catering mostly to smaller attention spans
Just made this for the 1st time in like 15-20 years a few days ago. Pound it the exact same way. My grandma also had a meat tenderizer. Have the exact same bag of Panko too. Was thinking the same with the flour in high school but never tested it. Thanks for that confirmation. Also learned the hard way about the breading early. Made mine with rice and generic Kikkoman Tonkatsu sauce.
Lately I’ve been blending fresh bread crumbs from cheap white bread for panko coatings. The moisture in the crumbs seems to make them even lighter and crispier!
What do you do with your oil after you've cooked with it? I think that's the number one thing I dislike about frying food at home (the second is the whole house smelling like a chip shop for the next couple of days).
I agree with your assessment of Kikomann panko. I can't get any other in my local grocery stores so I'll give it a few wiz's in the food processor. I do the whole box and then store it.
Beautiful santoku! And the pork turned out lovely, as well! Thanks for sharing, Kenji. I'm always keeping my eyes out for new insights from you, such as your sous vide egg experiments.
Great video! I'd love to see a video of the Katsu-don version of this dish; served in a rice bowl with onions, dashi, and egg. That version has gotta be one of my all-time favorite Japanese dishes, but nailing the timing and textures can be tricky in a home kitchen.
Have you ever tried sprinkling salt immediately after taking it out of the oil? Also what would be a homemade dressing for your shredded cabbage. Looks so tasty!
Despite loving frying, I do struggle regularly with dark/light patches. I'll bear some of this in mind with my next attempt. Thanks for the episode as always, Kenji!
It could also be too much heat. If the pan is too hot, the close spots will heat much faster than the oil can spread the heat. (Oil depth helps a lot with this)
@@MaintDocs thats possible. I do use a thermometer to wait to put in until 350 or so, but if the heat output on the stove is too much, it still ends up being excessive. I'll pay more attention to that in the future. Thanks!
When I lived in Tokyo, I ate at the neighborhood tonkatsu restaurant once a week. What I got there - as well as at every other tonkatsu restaurant in Japan - was a plat with the tonkatsu and the shredded cabbage but also (and always) potato salad (!) and a dab of mustard as well as the jar of sauce and the bowl of rice. The plate was always the same even if it was ebi-furai (shrimp), kaki-furai (oysters) or croquettes. I suppose you can skip the potato salad but the mustard is really important! And some pickles. Also, the local chef had two pots of oil, at differing temperatures, not something a home cook can do.
We make our tonkatsu sauce with HP sauce as the base which is similar to american A1 i believe. 1 cup HP sauce, 1/2 mild chilli ketchup, 3 tablespoons worcestershire sauce, 1 tablespoon premium soy sauce and abit of cane demerara sugar for balance. I will point out that in our family for schnitzel the breading better bloody stick to the cutlet or suffer Oma's wooden spoon for mucking it up. Only had schnitzel afew times at resturants in northern Hamburg German [it was always better at home] but everytime the breading was stuck to the cutlet, no idea if it was a regional thing. Thanks for the video, take care God bless one and all.
I love your channel sm!! I’ve learned a lot from your videos and it’s fun making a recipe with you (on my screen haha). Take care and have an amazing holiday!!
I noticed when flour is used for a breading, the finished product has the crispy fry batter layer easily separate from the cut of meat. I think it's better to use egg and breading or egg and flour/corn starch. The 3 step breading leads to problems with the fried coating sticking to the meat once finished. Maybe you can discuss at more depth in a future show?
Hey Kenji I've seen people recommend doing flour/egg and then another layer of flour/egg before breading. Supposedly this makes it so the cutlet steams inside these layers and helps to keep the juices in. Any thoughts?
I was thinking about this dish the other day. This has now convinced me to go grab some stuff and things and make myself a nice meal tonight. Virtual cheers Kenji!
I make this about once a month for my family, with Vegetable curry and rice. Very similar preparation. I'll try the soy sauce addition to the egg. Oishii, my friend.
I've been using pork collar meat, which I get at Asian Family Market, and I prefer it to almost any other cut for tonkatsu. I also always use a meat mallet, but am going to try using a docker, since I've seen that most of the Japanese restaurants that specialize in tonkatsu do that.
On Just One Cookbook theres a recommendation for adding a tbsp of oil to the egg to help the panko adhere, but ive never noticed it helping a bunch. Ill have to try adding the soy sauce and drying the cutlets out the next time i make this!
It's crazy how fast you do this, the whole thing in under 20 minutes! Now for me, the issue isn't so much the prep and cook time but cleanup afterwards with dishes like these. Do you just throw away the leftover panko and flour? What do you do with the finished oil, do you have to have a few spare glass jars lying around every time you want to fry?
I've been making what I called "tonkatsu" for years but after this video, I think I will have to find a different way to describe what I've been making. Can't wait to incorporate all of the secrets imparted in this video. ありがとう!
Holy crap that ice drawer is a dream. Does it refill itself? Feels like we just don't have things like that in the UK but maybe I'm not looking hard enough.
My smallish Japanese refrigerator (compared to those HUGE American ones) makes a small container of ice very nicely. Not near as much as Kenji’s but enough for cold drinks or making an ice bath.
Thanks for the excellent instructions. As a dog lover and serial "re-purposer", I also appreciate that you use a stainless steel dog bowl for the egg. Cheers!
I loved the video! Definitely learned a couple tricks. I'm always curious what you do with all the leftover oil. Do you reuse it or throw it away? And what is the best way to throw away that much oil? I know by experience not to pour it down the drain 😅.
Normally what I do (no one asked me) is, once cooled, I will pass the oil through a paper coffee filter and then reuse. Obviously accounting for what will be reused (normally frying but also what frying, if for example you fried something with a punch, such as sprouts, or like fried meat but then using is for cooking for a vegetarian)
I just made this an hour ago for the first time before seeing this video. Whoops! I made it with Japanese curry (w/ potatoes, onion, and carrots) and white rice. Turned out pretty good but I overcooked the tonkatsu while simultaneously having a pretty pale crust... better luck next time.
Kenji, I so appreciate your videos and how you inform and instruct in the how and why of cooking. I’m curious if you had ever considered putting research into egg-free cooking. I’ve been cooking for a family member who has a severe egg allergy for the last four years. I have not found any great creators who get into the how why of how egg is a unique ingredient, and I’ve gathered from your videos that you also have experience cooking for people with allergies. Always appreciate your content. ❤
I reall wanna go back and work in a kitchen but im 35 and have to think of retirement unfortunately. It's not alot of money but god do I love it. Especially prep.
What do you think about straining the eggs? Is that unnecessary? When I went to this one restaurant in Japan that had amazing tonkatsu they didn't seem to pound it. They emphasized the quality of the pork, mentioned it had a grassy flavor, and was from some farm. For higher quality pork is thick better? Another video from a tonkatsu restaurant claimed olive oil was the best for putting on tonkatsu (not cooking) what do you think of that?
I made this in my cast iron and IT WAS AMAZING!! Taste very close to the restaurant that servers it. Very impressed with how easy especially my first time cooking it. Def going to put it in the rotation!!
do you ever use fresh bread bread crumbs. i worked for a Japanese izakaya in seattle and we used fresh bread crumbs that weren't dry at all but like fresh bread and they did look like actually wood shavings and made some of the best Katsu
i also grew up with a Japanese mother in America. Our homemade katsu sauce involved ketchup, soy sauce, and a smokey style bbq sauce. Not exactly authentic, but pretty darn good. And it reminds me of my childhood, besides.
Is the fresh breading to frying recommendation follow into fried chicken or other breading methods? I see some recipes that say to leave the flour based coating to hydrate before frying. Curious if you have a different approach in that regard?
I've found in the US at least that Korean "dongaseu" is pounded much thinner than the tonkatsu you'll find in Japanese restaurants. In my opinion it makes for a nicer eating experience since you can more easily portion out whole bites of rice, meat and sauce whereas with the thicker cutlets you run out of meat bites a lot earlier in the meal since each bite contains a much bigger portion of the cutlet.
Thank you Kenji for this! I’m putting together the ingredients and will attempt it. Looks like something i can handle 😊 One question-what is your refrigerator? I’m in the market and love the ice drawer. 🙏
Maybe not the best place to ask this, but does The Wok: Recipes and Techniques have recipes for using a bamboo steamer? Sister in law asked for a bamboo steamer for Christmas and was looking for a cookbook to accompany it.
Kenji always has a chicken stock going on the back burner. 😂
One of my favorite things about Kenji‘s videos is that he plays the role of teacher so well. I love all the background, the word meanings the origins, and the related topics that he just flows through while cooking. Not only is it entertaining but so instructive.
I have been trying for years to make Tonkatsu well. Every time it comes out super dry or under cooked or etc. Followed your instructions and tips and I was blown away I didn’t think I could make Tonkatsu this good. My family declared it “restaurant quality” 😊 and devoured it.
Refershingly turgid might be my new favorite descriptor. Thank you Kenji!
I am full blood German and make Schnitzel a lot. I was amazed how much yours was like mine minis the cabbage. Although I also make cole slaw but with vinegar and oil. My son has turned me on to your cooking. Love watching your cooking shows and have made several of your recipes.
Mooooom, Kenji's talking about his turgid cabbage again!
Great tip about drying the meat thoroughly so that it will not separate from the breadcrumbs during frying. I also dry brine overnight, rinse, then sprinkle baking soda on each side, rest 30 mins, rinse and dry, but with such a thin cut the baking soda may not be needed. I also liked the emphasis on the pounding. Handy ketchup/Worcester/soy sauce tip too! Thanks, will try this soon.
The not letting it rest thing really is very important. Tried doing it in cast iron basically shallow pan frying instead of deep frying and got very dark hot spots. When I finally got a wok it turned out so much better. I do all my deep frying in the wok now
The cleaver is a shi ba zi zuo f208 if anyone was curious!
Coincidentally, that's Ryu's special upside-down leg tornado move.
Your sauce is literally the sauce my father used to make me and my siblings when we ate fried chicken. What a nostalgic reminder.
Kenji, my Christmas present to myself was the hardcover version your book The Food Lab. I'm a pretty experienced cook but after only a few minutes reading I learned something new. I'm really impressed with the quality of the printing, binding, and above all the writing. I have a niece getting married soon and will be gifting her a copy.
Happy holidays!
@@JKenjiLopezAlt I cook for a big family and when frying it takes a couple batches and the food gets darker and darker as the little bits of breading sink to the bottom of the pan. Is there a good way to avoid this?
I’m going to say the same thing. I worked professionally for so long that I helped with the recipe for dirt. I STILL love to learn the science of cooking, even if I was doing it right, I love to know the “why” behind it.
@@bayoucity1 Thanks for the info. Just bought it !
I can't remember who I saw do this, but this little step has helped me get a thicker coating of panko on my cutlets. If you mist some water after the initial panko breading, you can add on another layer of panko. As far as I can tell, it's more similar to how Japanese shops do it with shredded milk bread. Adding some water kind of rehydrates the dried bread crumbs. The water content evaporates immediately when you drop the cutlet into the oil.
Ah yes i saw this trick in a video from Brian Lagerstrom :)
I’ve been shredding cheap American white bread and it works about the same!
Just made this today and was my best attempt ever. I appreciate how you broke down the science behind making a crust that actually stays adhered to the pork.
I'd love for Kenji to do a meta video showing how he sets up his videography rig / approach to making these videos - have always wanted to make videos like these for my kiddos to remember Dad's cooking from.
Hello, I didn't see you there either. I used to make this for employee dinner when I worked at a Japanese steakhouse. It was fun to learn.
“The word ‘skosh’ actually comes from the Japanese ‘sukoshi’” THANK YOU! I’ve suspected this for twenty years but no one ever believes me when I pitch the theory.
I've been cooking this dish almost identically once a month for years (I sometimes season with garlic powder). But, I do use cast iron and flip it instead of deep frying. It definitely doesn't brown as evenly, but I find if I move it around regularly and lift it a bit, it's fairly even. I need to try making the sauce, though. We just always have a Korean brand katsu sauce in the pantry so I've never bothered before.
I'm not into that much oil either. I only use extra virgin oo which is too expensive. Will try juuust enough to avoid patches
Tonkatsu is probably one of my favorite things to make because it goes well by itself, and uses up a lot of cabbage if you need it - but also goes well with curry. I am not sure if it's common to add some kind of dressing to the cabbage or if just putting it in the ice water is enough to get the sweetness of the cabbage, but one katsu place I went to did this light lemon-flavored dressing. I was wondering if you knew what it was because I have been unable to google-fu what the dressing could be and it made the cabbage exceptional.
@amyrithe my guess it may have been a ponzu mayo dressing (possibly subbed with lemon); or another mayo based dressing is common with cabbage. Tbh, I need dressing with my cabbage salads and that's my favorite! Sounds like it may be yours too.
@piathulus It definitely is. I have a sesame mayo dressing (Common at Yoshinoya or Sukiya in Japan, at least it was my favorite) but the lemon introduced acid which I found was the perfect counter to the fried katsu.
I love how you make these recipes so approachable! Also, I rarely find recipes that are for 1 serving, which I think is an issue for me. Now that I've seen you do it, I know I can do it! I've been wanting to make this for years, but next time I buy groceries, I'm going to buy the stuff to make this! :O This is great! Thank you!
tonkatsu is actually never very far from my mind... appreciate this demo/recipe... my dad loves this dish too. I actually have a recipe request for a future video. I saw you had already published a recipe (text version) for okonomiyaki but I love watching people make it. I've been into that dish for maybe 1-2 years now and starting to brainstorm alternate ingredients like seafood. also turgid cabbage is going to be my next band name (j/k lol)
I for one would buy Turgid Cabbage merch
That sounds like a vegan hardcore band
lol lol it does@@JamesonNichols
Hello Kenji. Just finished supper with this recipe. Unbelievable !! Thanks so much for your videos. Nice , clear explanation and good pointers are what this home cook loves.❤❤❤ Thanks again!🎉
Hello Chef, this must be one of my favorite ways to eat pork cutlets. Love your style and will certainly give this a try. Thank you for sharing. Love to follow your channel.
Another awesome video. I really love your style of cooking videos, they make me feel like I can actually try this at home even without a bunch of fancy equipment. I also always feel like I have learned something new, usually a little detail (like the fridge dry-brine method here). Cant wait to try this out, thank you for all you do!
The Wok is an awesome book. So full of Japanese and Chinese techniques/recipes that even someone like me who has been cooking Asian meals for 50+ years could learn something new.
I’m a Japanese/American guy married to a German/Swedish/American girl. I always loved tonkatsu but she said it would be a lot better if prepared like schnitzel. She was right! Her method is exactly like yours.
Something I'd like to add. At 16:43, you mentioned centripetal force, but it is actually centrifugal "forces" (not real forces though!) that help remove water from the cabbage. Centripetal force is the force that keeps the cabbage in orbit and always points towards the centre. In this case, the force is exerted as a normal force on the cabbage by the mesh shell of the salad spinner. Centrifugal "force", on the other hand, refers to the inertia of the material that is being spun. In this case, the cabbage wants to go in a straight line instead of being pulled towards the centre of the salad spinner, but it can't because it's blocked by the mesh. The water on the lettuce is not blocked, so it is able to travel in a straight line and separate from the lettuce. You're not really removing the water from the lettuce as much as you are actually removing the lettuce from the water!
I was looking for a video of you making tonkatsu yesterday! And the stars have aligned 🙏
I agree with the Kikoman panko breadcrumbs. If I'm forced to use that brand because of a lack of other brands at the market, I've whizzed them in the food processor till the right consistency.
BTW, I usually have some crumbs leftover- too much to throw out - so i store in the freezer in a zip bag. No noticable loss of taste or texture.
"Oh hello, I didn't see you there!" is my favorite joke of all time. I say this to my family at least once a day. Kenji has ascended. Okay, onto the video 🙏
wtf
I believe you've got some problems dude...
Kenji is feeling spicy with that intro
oh HELLO
just straight rizzing up his audience
I was thinking to make tonkatsu with a piece of loin that I have leftover. You’ve just taught me how to perfect it! Listening to your crunch was worth taking the time to do a dry rub and really adhering the panko. Thanks for the tips!
As a native who makes fry bread mad respect for your frying skills the same tips you said applies to fry bread the slit move the bread is so important to making a good fry bread look and be crispy
I made this last night and it was fantastic. The combination of crunchy cabbage and succulent pork that is slightly sweet from the eggs and panko was set off perfectly by the sauce. I will makes this again. I had a store bought sauce (Ayoku brand) . It also works great on sandwhiches. I will try it on other foods as well.
I did not use a wok for frying because I don't have a gas stove. My cast iron wok has only a small botton and therefore it takes a long time get it too heat up. And keeping that much oil on frying temp is not as esay as using my high walled stainless steel pan with just an inch of oil in it. Doing a kind of shallow fry is not a problem on a electric stove because hot spots don't happen (I can see that happen with a gas burner), especially with a high quality pan. I do the same with fried chicken or schnitzel (veal or pork). My tonkatsu came out perfectly and evenly browned.
Thanks for the comprehensive explanation of this dish. It is an awesome addition to my rotation.
Kenji, you are the reason youtube (and internet) is good.
I say this as someone who has grown tired of youtube/instagram recipe accounts, most of them are pretty tiring with constant uploads and buzzwords like "best, incredible, 15 mins dinner !" and such, your channel is always a burst of fresh air the slower pace of the videos, the random tidbits of informations (like the fact that leaves are hydrophobic makes so much sense now i never knew/thought about it) are super welcome and make the whole experience super organic especially in an online environment that's catering mostly to smaller attention spans
Just made this for the 1st time in like 15-20 years a few days ago. Pound it the exact same way. My grandma also had a meat tenderizer.
Have the exact same bag of Panko too.
Was thinking the same with the flour in high school but never tested it. Thanks for that confirmation.
Also learned the hard way about the breading early.
Made mine with rice and generic Kikkoman Tonkatsu sauce.
Lately I’ve been blending fresh bread crumbs from cheap white bread for panko coatings. The moisture in the crumbs seems to make them even lighter and crispier!
Flour is a "glue" it's been used as that for centuries & it bonds well to the meat protein & egg albumin.
Kenji talking along with the sound of meat pounding is kinda relaxing
What do you do with your oil after you've cooked with it? I think that's the number one thing I dislike about frying food at home (the second is the whole house smelling like a chip shop for the next couple of days).
I agree with your assessment of Kikomann panko. I can't get any other in my local grocery stores so I'll give it a few wiz's in the food processor. I do the whole box and then store it.
Wow, that breading looked perfect. I’m going to use your method from now on. Thank you so very much for sharing
I am enjoying the various different content on the channel and the new approach to the cooking videos. Very engaging.
Beautiful santoku! And the pork turned out lovely, as well! Thanks for sharing, Kenji. I'm always keeping my eyes out for new insights from you, such as your sous vide egg experiments.
What do you like to do with your leftover fry ingredients? The flour, egg, and panko?
Great video! I'd love to see a video of the Katsu-don version of this dish; served in a rice bowl with onions, dashi, and egg. That version has gotta be one of my all-time favorite Japanese dishes, but nailing the timing and textures can be tricky in a home kitchen.
I've loved watching your channel slowly become more and more professional and involved. Its been really fun to watch and learn with you
Have you ever tried sprinkling salt immediately after taking it out of the oil? Also what would be a homemade dressing for your shredded cabbage. Looks so tasty!
Despite loving frying, I do struggle regularly with dark/light patches. I'll bear some of this in mind with my next attempt. Thanks for the episode as always, Kenji!
It could also be too much heat. If the pan is too hot, the close spots will heat much faster than the oil can spread the heat. (Oil depth helps a lot with this)
@@MaintDocs thats possible. I do use a thermometer to wait to put in until 350 or so, but if the heat output on the stove is too much, it still ends up being excessive. I'll pay more attention to that in the future. Thanks!
When I lived in Tokyo, I ate at the neighborhood tonkatsu restaurant once a week. What I got there - as well as at every other tonkatsu restaurant in Japan - was a plat with the tonkatsu and the shredded cabbage but also (and always) potato salad (!) and a dab of mustard as well as the jar of sauce and the bowl of rice. The plate was always the same even if it was ebi-furai (shrimp), kaki-furai (oysters) or croquettes. I suppose you can skip the potato salad but the mustard is really important! And some pickles.
Also, the local chef had two pots of oil, at differing temperatures, not something a home cook can do.
We make our tonkatsu sauce with HP sauce as the base which is similar to american A1 i believe. 1 cup HP sauce, 1/2 mild chilli ketchup, 3 tablespoons worcestershire sauce, 1 tablespoon premium soy sauce and abit of cane demerara sugar for balance. I will point out that in our family for schnitzel the breading better bloody stick to the cutlet or suffer Oma's wooden spoon for mucking it up. Only had schnitzel afew times at resturants in northern Hamburg German [it was always better at home] but everytime the breading was stuck to the cutlet, no idea if it was a regional thing. Thanks for the video, take care God bless one and all.
Talk about perfect timing... I have 4 pork chops thawing out for dinner tonight! Guess how I'm going to prepare them!!!
One of my favorite ways to serve this is with Japanese curry! I do like the idea of keeping it simple with cabbage.
I love your channel sm!! I’ve learned a lot from your videos and it’s fun making a recipe with you (on my screen haha). Take care and have an amazing holiday!!
Sesame dressing on cabbage with toasted sesames on top is delicious on the shredded cabbage
I noticed when flour is used for a breading, the finished product has the crispy fry batter layer easily separate from the cut of meat. I think it's better to use egg and breading or egg and flour/corn starch. The 3 step breading leads to problems with the fried coating sticking to the meat once finished. Maybe you can discuss at more depth in a future show?
I was so ready for "Hello and welcome back to my Kitchen with Kenji."
Ooooohh yes! I've just started making the Kare-raisu. This is the next dish to make. Thank you Kenji, I really like the POV camera!
Great video as always! Looking for that link to the NYT article on schnitzel that you mentioned
Added to the description!
Hey Kenji I've seen people recommend doing flour/egg and then another layer of flour/egg before breading. Supposedly this makes it so the cutlet steams inside these layers and helps to keep the juices in. Any thoughts?
What do you do with all the leftover oil from frying? Can it be stored and reused?
I was thinking about this dish the other day. This has now convinced me to go grab some stuff and things and make myself a nice meal tonight.
Virtual cheers Kenji!
Wow, the sound from slicing the katsu is appetizing.
I make this about once a month for my family, with Vegetable curry and rice. Very similar preparation. I'll try the soy sauce addition to the egg. Oishii, my friend.
Kenji, wondering if you've ever done a video or talked about how you manage deep frying oil in your home kitchen?
I have written extensively about it in my books and in @seriouseats.
Kk!
Speaking of Skosh, if you're ever in York in the UK I highly recommend the restaurant by that name!
I appreciate that you labelled your link as "paywall." I wish others would not bait and switch. Thumbs up earned for that.
I've been using pork collar meat, which I get at Asian Family Market, and I prefer it to almost any other cut for tonkatsu. I also always use a meat mallet, but am going to try using a docker, since I've seen that most of the Japanese restaurants that specialize in tonkatsu do that.
Looks excellent Kenji! Definitely cooking some this week.
On Just One Cookbook theres a recommendation for adding a tbsp of oil to the egg to help the panko adhere, but ive never noticed it helping a bunch. Ill have to try adding the soy sauce and drying the cutlets out the next time i make this!
It's crazy how fast you do this, the whole thing in under 20 minutes! Now for me, the issue isn't so much the prep and cook time but cleanup afterwards with dishes like these. Do you just throw away the leftover panko and flour? What do you do with the finished oil, do you have to have a few spare glass jars lying around every time you want to fry?
I've been making what I called "tonkatsu" for years but after this video, I think I will have to find a different way to describe what I've been making. Can't wait to incorporate all of the secrets imparted in this video. ありがとう!
Holy crap that ice drawer is a dream. Does it refill itself? Feels like we just don't have things like that in the UK but maybe I'm not looking hard enough.
Mate american fridge freezers are bigger than the average UK kitchen haha. You’re lucky if you get an ice tray in ours.
@@Jonpoo1£££ too. But also I feel I'd probably give up the living room for an autorefilling ice drawer.
My smallish Japanese refrigerator (compared to those HUGE American ones) makes a small container of ice very nicely. Not near as much as Kenji’s but enough for cold drinks or making an ice bath.
I love your nod to Babish/Alvin. Andrew has referenced you so much in his videos over the years, it's come full circle! 😊
Kenji is the GOAT of chefs!
Thanks for the excellent instructions. As a dog lover and serial "re-purposer", I also appreciate that you use a stainless steel dog bowl for the egg. Cheers!
Hey Kenji, would there be any differences with tofu instead of pork? aside from drying it out and minus the pounding haha.
I loved the video! Definitely learned a couple tricks. I'm always curious what you do with all the leftover oil. Do you reuse it or throw it away? And what is the best way to throw away that much oil? I know by experience not to pour it down the drain 😅.
Normally what I do (no one asked me) is, once cooled, I will pass the oil through a paper coffee filter and then reuse. Obviously accounting for what will be reused (normally frying but also what frying, if for example you fried something with a punch, such as sprouts, or like fried meat but then using is for cooking for a vegetarian)
@@RealDarkBladethanks for your input
@@RealDarkBlade thanks for the input! How often do you recycle the oil? Like if you used it for the same dish over and over again
The sound of that crunch made my mouth water…
A while back I did my own bulldog sauce, but I only used ketchup and hoisin. It seemed to do the trick pretty well.
I just made this an hour ago for the first time before seeing this video. Whoops!
I made it with Japanese curry (w/ potatoes, onion, and carrots) and white rice. Turned out pretty good but I overcooked the tonkatsu while simultaneously having a pretty pale crust... better luck next time.
Kenji, I so appreciate your videos and how you inform and instruct in the how and why of cooking.
I’m curious if you had ever considered putting research into egg-free cooking. I’ve been cooking for a family member who has a severe egg allergy for the last four years.
I have not found any great creators who get into the how why of how egg is a unique ingredient, and I’ve gathered from your videos that you also have experience cooking for people with allergies.
Always appreciate your content. ❤
I reall wanna go back and work in a kitchen but im 35 and have to think of retirement unfortunately. It's not alot of money but god do I love it. Especially prep.
What do you think about straining the eggs? Is that unnecessary? When I went to this one restaurant in Japan that had amazing tonkatsu they didn't seem to pound it. They emphasized the quality of the pork, mentioned it had a grassy flavor, and was from some farm. For higher quality pork is thick better? Another video from a tonkatsu restaurant claimed olive oil was the best for putting on tonkatsu (not cooking) what do you think of that?
Love the dog bowl for the egg!! Resourceful
Kenji your kitchen is so beautiful 😭😭😭
I made this in my cast iron and IT WAS AMAZING!! Taste very close to the restaurant that servers it. Very impressed with how easy especially my first time cooking it. Def going to put it in the rotation!!
do you ever use fresh bread bread crumbs. i worked for a Japanese izakaya in seattle and we used fresh bread crumbs that weren't dry at all but like fresh bread and they did look like actually wood shavings and made some of the best Katsu
This was a perfect fridge meal for us this week! Thank you! Any other use what you have recipes?
Hi Kenji, do you have recommendations on what you do with the frying oil? Also what is the wooden block that you do your prep on??
I had this for the first time this weekend. Holy yum. Went to Vancouver BC.
i also grew up with a Japanese mother in America. Our homemade katsu sauce involved ketchup, soy sauce, and a smokey style bbq sauce. Not exactly authentic, but pretty darn good. And it reminds me of my childhood, besides.
My mom would make this with crushed corn flakes. It comes out very crunchy!
Is the fresh breading to frying recommendation follow into fried chicken or other breading methods? I see some recipes that say to leave the flour based coating to hydrate before frying. Curious if you have a different approach in that regard?
I tried misting my panko with some water based on a video I saw and it came out really well.
I've found in the US at least that Korean "dongaseu" is pounded much thinner than the tonkatsu you'll find in Japanese restaurants. In my opinion it makes for a nicer eating experience since you can more easily portion out whole bites of rice, meat and sauce whereas with the thicker cutlets you run out of meat bites a lot earlier in the meal since each bite contains a much bigger portion of the cutlet.
Thank you Kenji for this! I’m putting together the ingredients and will attempt it. Looks like something i can handle 😊
One question-what is your refrigerator? I’m in the market and love the ice drawer. 🙏
Looks great, love the new camera work. Is there a reason why you don't double-fry it?
I loved this dish when I was stationed at Yokota. Id travel back just for that dish along with the most excellent gyoza.
Maybe not the best place to ask this, but does The Wok: Recipes and Techniques have recipes for using a bamboo steamer? Sister in law asked for a bamboo steamer for Christmas and was looking for a cookbook to accompany it.