Sunday, December 14, 2008


Tonkatsu. Japanese for simple deliciousness (not really). It's pretty hard to screw up fried meat. Pound, Batter, Fry. I'd like to give a shout-out to the Portuguese, who brought the idea of frying (and meat) to Japan back in the day.

A gateway food for those looking to explore Japanese cuisine. It is definitely the first J-dish I remember liking as a kid. When I was living in Tokyo I took an occasional breather from my daily ramen double-dose for some fried pork goodness. This post is named after my favorite katsu restaurant. That name means "flower of the cutlet".

-pork (I used boneless sirloin chops)

Tonkatsu is carpaccio's third, fried, pork cousin. I pound the meat till it is 2/3 or 1/2 its original thickness with the spikey side of the Meat Hammer (yes, that name will always be capitalized here). Then i sprinkle with some salt.

The meat.
The pounded meat - it's bigger!

Cover with flour. Dip in egg. Cover in panko.

The three horsemen of frying.

Pork Pile Challenge: Spot the meat.

Drop in hot (canola) oil. You know it's hot enough when you drop a crumber of panko and it fizzle-floats to the top.

If that's not a floating crumb..

Fry till golden brown and delicious


-Cabbage is more traditional than spinach, but... I had spinach so I subbed it in.
-The egg is leftover from the fry-dip. Waste not, Want not, eh??
-That is hot mustard. Not Hot Tabastard.
-The final step is to apply liberal amounts of Tonkatsu sauce (I use Bulldog, for sentimental reasons).
-The chopsticks make me feel more authentic.

Katsu-don tomorrow, for a record third post of the week. Also stay tuned for Fresh Bacon.


katie said...

The Mexicans invented this first. It's called Milanesa.

Ted said...

biotch please. this was being made before the Mexicans existed