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Let's make Tonkatsu
Posted on 2/23/15 at 2:49 am
Posted on 2/23/15 at 2:49 am
Starting with some well marbleized pork.
Dust with corn starch, then into a beaten egg.
Dredge in panko.
Fry...
Slice and enjoy with tonkatsu sauce...
Dust with corn starch, then into a beaten egg.
Dredge in panko.
Fry...
Slice and enjoy with tonkatsu sauce...
Posted on 2/23/15 at 7:31 am to Degas
One of the best things I had in Japan was Tonkatsu. Went to a place that had a big U shaped bar around maybe seven large woks. Each wok was at some stage of empty (no pork frying) to the Chef removing the cooked portion. They served it with a "hay stack" of finely shredded cabbage and (for us) Kerin Beer from a big bottle, served in maybe 6 ounce glasses. Tradition says that your host should never let your glass get less than 3/4 empty. My friend (O'San) was a very good host and I got wasted.
As I recall, there are multiple levels - maybe 4 - ranked on how fat the pork is. The better Tonkatsu is pretty fat and very much preferred by Japanese.
Good stuff.
As I recall, there are multiple levels - maybe 4 - ranked on how fat the pork is. The better Tonkatsu is pretty fat and very much preferred by Japanese.
Good stuff.
Posted on 2/23/15 at 7:51 am to Degas
never heard of this.. will try.
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