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Spicy Udon Noodle with Shimeji mushrooms, kale, spinach, onion, Chinese chives, ginger, garlic, veggie goyza, red pepper and more
Spicy Udon Noodle with Shimeji mushrooms, kale, spinach, onion, Chinese chives, ginger, garlic, veggie goyza, red pepper and…
lunch
so good
3 comments
Things are finally starting to cool off here in Tokyo, so I’ve been doing more deep-frying. Tonkatsu is a classic, but there are a few things you can do to make it a little extra.
1) Use good pork. This may sound like a no-brainer, but it’s really important to use a tender cut of pork that has descent marbling. I like using boneless rib chops, which is the cut used to make rohsukatsu (ãƒãƒ¼ã‚¹ã‚«ãƒ„).
2) Even though it’s going to get seasoned with tonkatsu sauce (or curry), it’s important to season the pork with salt and pepper before you bread it. This helps bring out the umami in the pork.
3) I like frying Tonkatsu at a lower temperature than other fried foods. This keeps the pork tender and juicy while rendering the panko golden brown and crispy.
If you want a more detailed recipe, I have [one here](https://norecipes.com/tonkatsu-japanese-pork-cutlet/).
Been using your recipes for years and have never been let down. Can’t wait to try this one!
What do you do with the fry oil once you’re done cooking? I’m looking forward to trying your recipe out but I’ve always been a little uncertain about frying things at home since I don’t know what to do with the oil when done.