Le tonkatsu – un plat japonais à base de porc pané et frit


My dear friend Eve in Paris, she knows so much about Japanese food and bento. She also knows so much about Korean and Japanese pop stars and actors, specially good looking ones. (^o^)/ Of course. She asked me if I could show her how I make Tonkatsu, so here we go! I do anything for my dear friends.

As you know Tonkatsu is a pork dish. When you go to Japan next time and if you eat Pork, please try one of Tonkatsu restaurants. I think many of you would like it right away. My husband is a good example. He lived in Tokyo for three years on business. He had never eaten raw fish nor Tonkatsu before he came to Japan but he just LOVED it after one week or so. I think he went to Tonkatsu restaurant almost everyday….and had a lunch menu at the same restaurant again and again. Maybe he fell in love with the waitress and that was the reason why he went there so often, I should check that. He also likes this tonkatsu sauce. Japanese Tonkatsu sauce is something special. I don’t find anything like that in other countries. A special combination with spices, fruits and many more is creating such a good flavor and I think Tonkatsu sauce is one of the greatest creation in Japan!!! We also can’t forget finely shredded cabbage!! It is a must! and you can’t forget it when you serve Tonkatsu!!

We can make Tonkatsu with pork loin cut or a pork filet.

Here I have both of them. I usually use a pork filet but I like pork loin cut, too. Pork filet is tender and easy to eat but pork loin has more flavor I think. So today I am going to use pork loin cut. First I trim and take off the fat. Some people say the pork fat is so good to eat but I rather take it off with a knife. And you can put some slits so that it will not shrink and curl when you deep-fry it in the hot oil.

In Norway, usually pork loin cut has bones. If your store sells pork loin without bones that is great!! I will take out the bone by sliding a sharp knife between the meat and the bone.

You can let the knife go along the bone by its own weight. Cut the bone off!

The bone itself can be used for making soup later. Wash the bone well with cold water. Cut onion, green part of leek, ginger and garlic and put them in a big pan. Put the bones in and bring to boil quickly. Skim the foam and brownish bubbles. Cook it for 1 hour. Salt, pepper, some soya sauce come in. It will be a good soup base for ramen.  Add some miso and butter if you like the taste.

Then sprinkle some salt and black pepper on the meat. Leave it for 10 minutes or so.

While we wait, we make today’s sauce.

I use tonkatsu sauce, Japanese mustard and ketchup.  (By the way, Norwegian tomato ketchup is very good!)  We like Japanese mustard but if you don’t like it you can of course go without it.  Cover it with a wrap and put the sauce in the fridge.

Then, we shall prepare the meat for frying!
First, you coat them with flour.

Then egg and Panko. (I used 1 egg and 30 cc water for 5 peaces of tonkatsu meat)

Coat with Panko well. You can press by hand and turn it over to coat the other side.

After you did all the coating, put some oil in a pan. I use Sunflower oil.

You can use other type of oil, too.  You do not need so much oil, even if it is a deep-fry

dish. If your meat is 2cm thick, you can fill the oil until it shows 1cm deep.
Then we heat the oil. The ideal temperature is 170-175C degrees. If you drop a tiny piece of Panko into the oil, you can see if it sinks to the bottom of the pan or keep floating.

OK, just drop it and see how it goes. If it sinks a little bit into the oil and comes up quickly and you see some boubles around the tiny panko, it is a good temperature. Oil is ready.
Put the meat in!!

One at a time. If you put too many, the oil temperature goes down drastically. First put only 2. Wait about 5 minutes and put 1 more. Deep fry them until golden brown, both sides. If you see any meat juice coming from the center of meat, it means it is being fried but not ready yet. Wait another 5 minutes. Turn the side also so that it won’t get burnt black!

Put them on a wire rack or on a sheet of kitchen paper to drain excess oil.

Cut the Tonkatsu meat into slices and put them on a place. Garnish with some vegetables and shredded cabbage on the side. Here you go, your tonkatsu dinner is ready!

Bon Appetit!

Rie  🙂


3 thoughts on “Le tonkatsu – un plat japonais à base de porc pané et frit

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