Difference between revisions of "Tonkatsu"
RealRecipes (talk | contribs) m (moved Cookbook:Tonkatsu to Tonkatsu: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{cookwork|Needs quantities}} | {{cookwork|Needs quantities}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of Japan|Cuisine of Japan]] |
[[Image:Tonkatsu by yoppy in Shibuya, Tokyo.jpg|thumb|right|300px]] | [[Image:Tonkatsu by yoppy in Shibuya, Tokyo.jpg|thumb|right|300px]] | ||
== Ingredients == | == Ingredients == | ||
| − | *[[ | + | *[[Pork|pork]] |
| − | *[[ | + | *[[Egg|eggs]] (beaten) |
| − | *[[ | + | *[[Flour|flour]] |
| − | * Panko (Japanese [[ | + | * Panko (Japanese [[Bread Crumb|bread crumbs]]) |
| − | *[[ | + | *[[Oil|oil]] for frying |
;Sauce: | ;Sauce: | ||
Equal parts | Equal parts | ||
| − | *[[ | + | *[[Soy Sauce|soy sauce]] |
| − | *[[ | + | *[[Sugar|sugar]] |
| − | *[[ | + | *[[Worcestershire Sauce|Worcestershire sauce]] |
| − | *[[ | + | *[[Ketchup|ketchup]] |
| Line 28: | Line 28: | ||
# With a sharp knife cut pork into strips. | # With a sharp knife cut pork into strips. | ||
| − | Serve with Japanese short grain [[ | + | Serve with Japanese short grain [[Rice|rice]]. |
;Sauce: | ;Sauce: | ||
| Line 37: | Line 37: | ||
==Notes, tips and variations== | ==Notes, tips and variations== | ||
{{Wikipedia|Tonkatsu}} | {{Wikipedia|Tonkatsu}} | ||
| − | * Pork can be substituted with [[ | + | * Pork can be substituted with [[Chicken|chicken]] or [[Beef|beef]]. |
==See also== | ==See also== | ||
| − | * [[ | + | * [[Wiener schnitzel|Wiener schnitzel]] |
[[Category:Japanese recipes]] | [[Category:Japanese recipes]] | ||
Revision as of 06:38, 6 April 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: Needs quantities |
| Cuisine of Japan
Ingredients
- pork
- eggs (beaten)
- flour
- Panko (Japanese bread crumbs)
- oil for frying
- Sauce
Equal parts
Procedure
- Pound pork with meat mallet until thin, perhaps ¼ inch (a little more than 0.5cm). To reduce splatter you should put the meat in a open Zip-loc bag.
- Put eggs, flour, and bread crumbs in separate shallow bowls.
- Place pork in the flour, then egg, then crumbs (in that order) so that it is completely coated with each.
- Heat oil in a frying pan (about a half-inch (1.25cm) deep), drop in crumbs to test when ready.
- Fry pork until deep golden or golden brown, most likely a for a few minutes on either side.
- With a sharp knife cut pork into strips.
Serve with Japanese short grain rice.
- Sauce
- Combine the soy sauce, sugar, Worcestershire, and ketchup. Beat with fork until consistent.
- If desired, chill sauce for a half hour to thicken.
- Serve as a dipping sauce or dribbled over the meal.
