Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, garlic tonkatsu (pork cutlet). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite! For those of you who are new to this dish, Tonkatsu is a Japanese food that consists of a breaded, deep-fried pork cutlet. Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it.
Garlic Tonkatsu (Pork Cutlet) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Garlic Tonkatsu (Pork Cutlet) is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have garlic tonkatsu (pork cutlet) using 8 ingredients and 5 steps. Here is how you cook it.
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The ingredients needed to make Garlic Tonkatsu (Pork Cutlet):
- Prepare 2 pieces Pork loin
- Make ready 3 clove ☆Garlic
- Make ready 1 ☆Egg
- Prepare 1 dash ☆Salt and pepper
- Prepare 3 tbsp ☆Plain flour
- Make ready 1 Panko
- Make ready 1 Frying oil
- Get 1 Okonomiyaki 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. Repeat with the remaining pork chops. Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
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Steps to make Garlic Tonkatsu (Pork Cutlet):
- Mix together all the ☆ marked ingredients in a bowl. *Grate the garlic.
- Pierce the pork all over with a fork. Next, pound lightly with the back of a knife and then coat with the mixture from Step 1.
- Coat the dredged pork from Step 2 in the panko.
- Heat the oil to 160-170°C and fry the pork until golden brown.
- Drain off the excess oil, then cut into easy-to-eat pieces. Top with your favorite sauce and enjoy!
Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. In Japan, tonkatsu — breaded & fried pork cutlets — are hugely popular. Serve with rice, shredded cabbage, and sweet-salty. An Easy Japanese Recipe You Can Make at Home.
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