Tonkatsu Factory (Japanese Pork Cutlet)

I think Tonkatsu is probably one of my top go-to comfort foods - probably right after Japanese curry.  I'm not sure that it's all that healthy, but when you chop up some cabbage as a side, it tricks your mind into believing you're having a balanced meal.

Traditionally Tonkatsu is made with pork, but I like making it with chicken because (1) I always have chicken and (2) it's more tender - which again is probably because it's higher in fat esp since I like thigh meat best - again, trickery.  Works every time.  Pork or chicken - it's up to you, but I don't suggest beef.

Cook-to-Eat-to-Be Happy Time: 45 min
Difficulty: 1 2 3 4

Ingredients:

Tonkatsu:

• Vegetable oil - About 2-3 inches deep in a medium pan
• Chicken or Pork - 4 cutlets
• Flour - 1 cup
• Eggs - 2
• Panko (Japanese Bread Crumbs) - 1 cup (add more as you go, if needed)
• Green Cabbage - 1/4 of a head

Sauce & Dressing:

• Tonkatsu Sauce (Preferably Bulldog brand)
• Mayo (Preferably Japanese Kewpie Mayo - Also can be found in any Asian grocery store; no idea why Amazon sells this...)
• Ketchup

Directions:

1. Tenderize (aka flatten) the chicken/pork cutlets with a meat hammer thing.  (I bought mine at IKEA for something ridiculous like $1.  I don't like much of the kitchenware at IKEA, but you can find awesome deals on some of these kinds of kitchen doodads!)  You can also use the butt of a knife or wine bottle.  No need to pulverize the meat.  Just smack it down to about 1/2 inch thickness.

Note: I put raw meat between clear seran wrap to do this because it keeps the mess contained.  Always remember to use plastic boards for raw meats, so you can wash it with super hot water or run it in the dishwasher to kill the bacteria - things you can't do with a wooden cutting block.

2. Heat oil in medium pan over low-medium heat.  I use a pan because in a pot, you end up wasting a lot of oil.  Plus, it's easier to scoop out burnt bits later when it's in a pan.  I put enough oil to cover the cutlet, but at least 1 inch lower than the lip of the pan.  BE CAREFUL.  Please don't burn yourself.

3. Set up your batter station in this order: Flour, Eggs (beaten), Panko, Oil

 

4. VERY IMPT: If your chicken is wet, pat it dry.  Water + Hot Oil = Disaster.  

5. Dip & Shake.  Dip & Shake.  Dip & (no need to) Shake.

6. Check temperature of hot oil by (1) Throwing in a test panko crumb or (2) Sticking the tip of a wooden chopstick in the oil.  If it bubbles nicely, you're good to go.  If it acts like a live firecracker-gone-wild, lower the heat and wait a few minutes.  If it acts dead to the world, increase heat very very slightly and wait a few minutes.

7. When oil is ready, gently lay the panko'd cutlet into its warm bubbly bath.  (BTW, the example here is a bad one because it is not covered in oil.  I had to add more and wait for the oil to heat again.  See step 8 for better example).

 

8.  Watch carefully for about 2-3 minutes.  If the excess panko drift is blackening fast, lower your heat.  If none of the bubbles ever form, turn it up a bit.  Flip. 

 

Note: After you get the hang of it, take advantage of the frying time between flips by getting the next cutlet ready.  You can keep it on layaway in its bed of panko crumbs.  If your first one or two cutlets aren't exactly what you had in mind, keep trying.  And don't worry, someone will still eat it.

 

9.  Place fried cutlet on wire rack to cool while you attend to the others.

Note: When deep frying, wire racks are important because it keeps the under part of the food from soggifying itself.  I put my rack on top of a backing sheet to catch any excess oil drippage.  May also want to cut into one of the cutlets to make sure it's cooked thoroughly.  If not, place back into oil and cook longer.

10. If excess panko flakes build up in pan, take strainer and carefully strain out burnt bits.

11. Chop and wash 1/4 head of cabbage.
12. Make your salad dressing by combining equal parts mayo:ketchup.
13. Eat & Be Happy!