Crispy and Tender Homemade Tonkatsu
Authentic ‘Mom’s Cooking’ Tonkatsu: Loved by the Whole Family
Enjoy delicious homemade tonkatsu without needing a special occasion! It’s crispy on the outside and tender on the inside, a flavor that delights both children and adults. We tenderize the pork with a mallet for a melt-in-your-mouth texture and ensure a perfectly fried coating for that just-made taste. It’s a wonderful meal to have with rice and kimchi, or even as a finger food snack! Serve with your favorite sauce like ketchup or tonkatsu sauce.
Tonkatsu Ingredients- Pork loin 600g
- Milk 250ml
- Eggs 5
- Frying mix 300ml
Tonkatsu Seasoning- Salt 3/4 Tbsp
- Pepper 1/2 Tbsp
- Curry powder 1 Tbsp (optional)
- Salt 3/4 Tbsp
- Pepper 1/2 Tbsp
- Curry powder 1 Tbsp (optional)
Cooking Instructions
Step 1
Pat dry the thick pork loin with paper towels. Then, use a meat mallet or the back of a knife to pound the meat. This tenderizes the pork, making it easier to chew and allowing the seasonings to penetrate better for enhanced flavor. Ensure the thickness is even throughout.
Step 2
In a bowl, combine milk (250ml), salt (1/2 Tbsp), pepper (1/2 Tbsp), and curry powder (1 Tbsp). Mix well. Curry powder helps remove any gamey smell and adds depth of flavor, but you can omit it if you prefer.
Step 3
In another bowl, crack 5 eggs and add 1/4 Tbsp of salt. Whisk thoroughly to create a smooth egg wash. Ensure there are no lumps for an even coating.
Step 4
Soak the pounded pork in the milk mixture for about 15-20 minutes. Soaking in milk tenderizes the meat and removes any unpleasant odors. After soaking, drain the pork using a sieve and gently pat it slightly dry.
Step 5
Evenly coat the drained pork pieces with frying mix on both sides. Applying a thin, even layer of frying mix is crucial for the egg wash to adhere well and for achieving a crispy texture when fried. Shake off any excess powder.
Step 6
Dip the pork, now coated in frying mix, into the prepared egg wash, ensuring both sides are fully submerged. Make sure the egg wash coats the entire surface of the meat.
Step 7
Prepare a generous amount of breadcrumbs. Press the egg-washed pork firmly into the breadcrumbs on both sides, ensuring the coating adheres well. A solid breadcrumb layer prevents the coating from peeling off during frying and results in a crispier finish.
Step 8
Pour a generous amount of cooking oil into a pan and heat it to the right temperature. To test, drop a pinch of breadcrumbs into the oil; if they sizzle and float up immediately, the oil is ready. Aim for around 170-180°C (340-355°F).
Step 9
Carefully place the breadcrumb-coated tonkatsu into the hot oil. Avoid overcrowding the pan, as this can lower the oil temperature. Fry 1-2 pieces at a time, depending on the size of your pan.
Step 10
Fry the tonkatsu until it turns a golden brown and crispy on both sides. Frying for about 3-4 minutes per side will ensure the inside is cooked through while the outside remains perfectly crisp. Adjust the heat as needed to prevent burning.
Step 11
Once fried, transfer the tonkatsu to a wire rack or paper towels to drain excess oil. Cut into desired serving pieces and enjoy while warm! Serve with ketchup, tonkatsu sauce, or any sauce you prefer for an even more delightful experience.
