Best 2 Japanese Pork Katsu Recipes
Japanese Pork Katsu is a beloved dish that has gained immense popularity worldwide for its crispy and succulent cutlet. This delectable dish features a tender pork loin coated in panko breadcrumbs and deep-fried to golden brown perfection. The result is a symphony of flavors and textures, with a shattering crust yielding to a juicy and flavorful interior.
Our comprehensive guide will take you on a culinary journey, providing step-by-step instructions for creating an authentic Japanese Pork Katsu. We'll delve into the art of selecting the perfect cut of pork and demonstrate the proper technique for pounding it to the ideal thickness. You'll discover the secrets of creating a flavorful marinade that infuses the pork with umami-rich goodness.
The breading process is an integral part of achieving the signature crispy texture of Pork Katsu. We'll show you how to create a light and airy batter that adheres perfectly to the pork, ensuring an even and golden brown crust. Finally, we'll guide you through the art of deep-frying, ensuring that your Pork Katsu is cooked to perfection without becoming dry or overcooked.
In addition to the classic Pork Katsu recipe, we've included variations that cater to different tastes and preferences. For those who prefer a healthier option, our baked Pork Katsu offers a delicious alternative that doesn't compromise on flavor. If you're looking for a vegetarian take on this classic dish, our Tofu Katsu is a delightful option that delivers a satisfying crunch and savory taste.
Furthermore, we've included a recipe for homemade Tonkatsu sauce, an essential condiment that elevates the Pork Katsu experience. This rich and tangy sauce adds a layer of complexity and umami that perfectly complements the crispy cutlet.
Whether you're a seasoned cook or just starting your culinary adventures, our Japanese Pork Katsu guide will empower you to create this iconic dish in the comfort of your own kitchen. So, gather your ingredients, sharpen your knives, and prepare to embark on a delicious journey into the world of Japanese cuisine.
JAPANESE PORK KATSU
A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.
Provided by LifeIsGood
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dipping sauce:.
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
- Prep the pork:.
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
- Panfry the pork:.
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
Nutrition Facts : Calories 173.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 546, Carbohydrate 30.2, Fiber 1.7, Sugar 5.3, Protein 6.5
PORK KATSU AND TONKATSU SAUCE (JAPANESE BREADED PORK AND DIPPING SAUCE) RECIPE - (4.3/5)
Provided by á-39535
Number Of Ingredients 13
Steps:
- Prepare sauce by whisking together all ingredients and refrigerating. Between two sheets of waxed paper beat pork cutlets as thin as possible with a meat mallet. Season cutlets with salt and pepper. Beat the egg in a low bowl. Coat the cutlets first in the flour, then the egg, and finally the panko crumbs. Over medium high heat pan fry pork for approx. 3-4 minutes on each side until golden brown and no longer pink inside. Serve warm with tonkatsu sauce for dipping.
Tips:
- Choose high-quality pork loin or tenderloin for a tender and flavorful katsu.
- Slice the pork against the grain to ensure it cooks evenly and remains tender.
- Pound the pork until it is about ¼ inch thick to ensure even cooking.
- Use a light touch when dredging the pork in flour, eggs, and panko breadcrumbs to avoid a heavy coating.
- Fry the pork in hot oil until it is golden brown and cooked through, about 3-4 minutes per side.
- Drain the pork on paper towels to remove excess oil.
- Serve the katsu with your favorite dipping sauce, such as tonkatsu sauce, Worcestershire sauce, or soy sauce.
Conclusion:
Japanese pork katsu is a delicious and versatile dish that can be enjoyed as a main course or as part of a bento box. It is a popular dish in Japan and is also enjoyed in many other countries around the world. With careful attention to detail and the right ingredients, you can easily make a delicious pork katsu at home.
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