[https://www.youtube.com/watch?v=NXET2pxadBU&t=1425s](https://www.youtube.com/watch?v=NXET2pxadBU&t=1425s)
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Hey guys – I recently visited Chiyomatsu and really enjoyed it – and would want to try and make Katsudon at home. However all the recipes I find online recommend 1.5cm thick pork – chiyomatsu’s is 4.5 cm. How would you make adjustments to cooking it compared to normal tonkatsu?
by rukiahayashi
2 comments
You’ll probably need to slightly precook the pork before breading and frying.
The pork is first cooked to a precise temperature before breading and frying. In the video it seems the restaurant does it in a water bath (you can see the corner of it at 3:57), but it can also be done sous vide.
This precook is the only way to cook these super thick tonkatsu without the inside being raw or the outside getting burnt.