Recipe: Tasty Crisp and Tender Shio-Koji Tonkatsu

Recipe: Tasty Crisp and Tender Shio-Koji Tonkatsu Delicious, fresh and tasty.

Crisp and Tender Shio-Koji Tonkatsu. Tonkatsu is a thin, breaded pork cutlet—crisp on the outside but tender on the inside. It's a very famous and tasty Japanese dish often served over rice and steamed cabbage. We love it because it is super easy and super quick—the cutlets are fried three minutes on a side.

I added a lot of tips here, so try them out!

Recipe by hiroyomegu You start by combining dashi, soy sauce, mirin, sake, and sugar in a shallow pan and bringing it to a simmer.

Traditionally, you'd use a specialized pan called a donburi pan, which has a lid with a hole in the center to allow steam to escape, but any small skillet will do.

You can cook Crisp and Tender Shio-Koji Tonkatsu using 5 ingredients and 14 steps. Here is how you cook it.

Ingredients of Crisp and Tender Shio-Koji Tonkatsu

1. It’s 2 slice of Pork Loin.

2. It’s 2 of to 3 tablespoons Shio-koji.

3. Prepare 1 of Cake flour.

4. Prepare 1 of Egg.

5. Prepare 1 of generous amount Panko.

Once the broth is at a simmer, add your katsu (leftover or otherwise), sliced into chopstick-sized pieces, and simmer it.

Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit sauce.

My version features a tender thick-cut rib-chop that's been dredged in panko breadcrumbs and fried until shatteringly crisp on the outside, and juicy on the inside.

The crisp and crunchy panko flakes are larger than breadcrumbs and give it a light and airy texture.

Crisp and Tender Shio-Koji Tonkatsu instructions

1. Make several cuts on the outside of the pork cutlets, then pound with the back of a kitchen knife. By pounding the pork you tenderize it, and by making cuts around it you prevent it from shrinking or curling up while cooking..

2. Spread 1 tablespoon of shio-koji on a shallow container. Place the pork on top, and spread 2 more tablespoons of shio-koji over them. Leave to marinate for 2 hours. If you forget it and let it marinate for too long, just wash the shio-koji off!.

3. Wash the shio-koji off and pat the pork dry. Coat with flour and shake off the excess..

4. Dip the cutlets in beaten egg, and coat with panko. If you are going to leave them for a while after coating them, put plenty of panko on a plate, place the pork on top, and cover with more panko!.

5. Preheat the oil to 180°C, and deep fry the 2 pieces of pork over medium heat. Dont move the cutlets around unnecessarily!.

6. When the edges of the pork cutlets get crispy, turn them over. If you try to turn the cutlets over when theyre still soft, the coating will come off..

7. Turn the heat down to low after flipping over the cutlets. Make 4 holes in each cutlet with your cooking chopsticks. This makes them cook through faster..

8. When the back side is golden brown too, turn the cutlets over once again. Work carefully from this point! When turning them over pick them up and hold them above the oil for a while to drain off the oil and make them crispier..

9. How do you test if a cutlet is cooked through? Pierce one with a bamboo skewer. If it wont go through then they need to be fried a bit longer. If it goes through easily it's time to take the cutlet out of the oil..

10. Leave the cutlets to drain on paper towels for a while! They will continue to cook with residual heat, and become soft and juicy!.

11. Slice the pork! Use a sharp knife and slice through in one go. If you cut with your knife turned a little to the side, you can see the sliced profile and it will look prettier!.

12. The cucumbers are a key too! The slices on the left arent that green yet. The slices on the right are nice and green, and look nicer!.

13. Then all you need to do is to put the side vegetables on the plate. Lettuce and cabbage are the same color, so put the dark green cucumbers in between them, and colorful tomatoes to brighten up the plate..

14. Please also try my amazing potato salad recipe.

https://cookpad.com/us/recipes/171438-super-quick-and-extremely-delicious-potato-salad.

Since it absorbs less oil than breadcrumbs, it turns crispy after being fried.

Another difference is that Tonkatsu is always deep-fried (or you can use a little bit of oil and shallow fry) instead of "pan-fried" with some oil.

The salt in the shio koji seasons the roast, which is then cooked in a low oven using the reverse-sear method before getting a final blast of intense heat to produce a crisp, well-browned crust, thanks to the sugars in the marinade.

Served with shio koji-spiked beef jus, this is the next chapter in the Serious Eats prime rib canon.

NEW concept - shokoji tonkatsu keisuke.