First time making tonkatsu! Overall a success, but there were some learnings (see comments).

2 comments

1. I set out to make a super crispy tonkatsu like I had it at Izakayas before, and it was somewhat successful. I followed [this recipe](https://www.justonecookbook.com/tonkatsu/), including all the side dishes and sauces.

   I can recommend the recipe, but I would suggest you get some equipment first:

   * a very fine mesh strainer to get the tiny tempura scraps out of the oil between frying sessions,

   * a thermometer for measuring oil temperature (as my oil was too cold even though their alternative methods indicated it was just right),

   * a meat tenderizer,

   * some pliers to steadily hold the meat upright to drain the oil,

   * a cabbage slicer (or “julienne cutter”) if you make the cabbage and want to avoid the hassle of using a knife.

   Some changes I made to the process: Besides putting the meat on a wire rack, I additionally immediately patted to top dry using a paper towel because I was afraid it might get soggy otherwise. I did not follow the recipe’s advice of moistening the panko first and it turned out fine anyway, but I’ll give that a try next time and compare the results. Also, I wasn’t able to get the tempura scraps out of the oil for lack of a fine enough strainer, but I didn’t have any burnt scraps sticking to my tonkatsu. However, this might be a problem the more pieces of meat you deep-fry in succession (I only made two).

   About the meat: Based on my first impression, you should make sure to get the leanest meat you can get, and also make sure it’s not just cut very thinly (around 1cm), but also has an even thickness. Maybe it helps to tenderize thicker parts more thoroughly. If the meat is thicker than that, which it was in my case, the required deep frying time might be as much as doubled.

   Also, and this may be a niche problem, if you live in Germany like me and aren’t sure about the right term for the meat you need: I got “Schweinekotelett” since the recipe calls it “pork cutlet”, but there was too much fat in it, making some bites pretty chewy. What I should have gotten in hindsight (and will try next time) is “Schweinerücken” (pork loin), which is much more lean.

2. A julienne is a shredder, which would give you tiny pieces of cabbage. What you want is a mandolin, which slices it.

   Also, needs to be fresh cabbage. However, that is usually only available in early summer here in Europe. I usually buy pointed cabbage instead, since that seems to be available as fresh variant year round and is basically the same in taste. Not sure what it’s called in German, but it is just a pointer cabbage 🙂