Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- Salt and pepper
- 4 packs of udon noodles
- 6 cups of chicken broth
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 4 green onions, sliced
- 4 sheets of nori seaweed
- 1 tablespoon sesame seeds
Special equipment needed:
- Deep fryer or large pot for frying
- Cooking thermometer
Step-by-step instructions:
1. Preheat the deep fryer or a large pot with vegetable oil to 350°F.
2. Season the pork chops with salt and pepper.
3. In a shallow dish, whisk together the eggs and milk.
4. In another shallow dish, mix together the flour and panko breadcrumbs.
5. Dip each pork chop in the egg mixture, then coat with the breadcrumb mixture.
6. Fry the pork chops for 5-6 minutes or until golden brown and cooked through. Remove from the oil and drain on a paper towel.
7. In a separate pot, bring the chicken broth, soy sauce, mirin, and sugar to a boil.
8. Cook the udon noodles according to package instructions and drain.
9. Add the cooked udon noodles to the broth and let simmer for 2-3 minutes.
10. Divide the udon noodles and broth into four bowls.
11. Slice the tonkatsu pork chops and place on top of the noodles.
12. Garnish with sliced green onions, nori seaweed, and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 24g
Carbohydrates: 65g
Protein: 38g
Sodium: 2,100mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or dashi broth.
- Pork chops can be substituted with chicken or tofu.
- Mirin can be substituted with sake or white wine.
Variations:
- Add sliced shiitake mushrooms to the broth for extra flavor.
- Use tempura batter instead of panko breadcrumbs for a lighter coating.
- Add a soft-boiled egg to each bowl for a creamier texture.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the pork chops from getting greasy.
- Use a cooking thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- To make the tonkatsu pork chops ahead of time, fry them and store in the refrigerator for up to 2 days. Reheat in the oven or air fryer before serving.
Storage instructions:
Leftover tonkatsu udon can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tonkatsu udon in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the tonkatsu udon in a large bowl with chopsticks and a spoon.
Garnishes:
Garnish with sliced green onions, nori seaweed, and sesame seeds.
Pairings:
Pair with a side of edamame or a Japanese cucumber salad.
Suggested side dishes:
Edamame, Japanese cucumber salad
Troubleshooting advice:
- If the pork chops are not crispy enough, increase the frying time or temperature.
- If the broth is too salty, dilute with more water or chicken broth.
Food safety advice:
- Always use a cooking thermometer to ensure the pork chops are cooked to a safe temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tonkatsu is a popular Japanese dish that originated in the late 19th century. It is made with breaded and fried pork cutlets and is often served with rice or noodles.
Flavor profiles:
Tonkatsu udon has a savory and slightly sweet flavor from the broth and tonkatsu pork chops. The udon noodles add a chewy texture to the dish.
Serving suggestions:
Serve tonkatsu udon as a main dish for lunch or dinner.
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Region: Japanese