Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 cup miso paste
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon cornstarch
- 1 tablespoon water
- Green onions, thinly sliced for garnish
Special equipment needed:
- Meat mallet
- Deep fryer or large pot for frying
- Wire rack
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 350°F.
2. Using a meat mallet, pound the pork chops to 1/4 inch thickness.
3. Season the pork chops with salt and pepper.
4. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
5. Dredge each pork chop in flour, then dip in beaten eggs, and coat with panko breadcrumbs.
6. Fry the pork chops in the hot oil for 5-6 minutes or until golden brown and cooked through.
7. Remove the pork chops from the oil and place them on a wire rack to drain excess oil.
8. In a small saucepan, combine miso paste, mirin, sake, sugar, soy sauce, and grated ginger. Cook over medium heat until the sauce thickens, stirring occasionally.
9. In a small bowl, mix cornstarch and water to make a slurry. Add the slurry to the sauce and cook for an additional minute until the sauce is smooth and thick.
10. Serve the tonkatsu with the miso sauce and garnish with thinly sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat per serving: 22g
Protein per serving: 42g
Carbohydrates per serving: 35g
Sodium per serving: 1170mg
Substitutions for ingredients:
- Chicken breasts can be used instead of pork chops.
- Cornstarch can be substituted with arrowroot powder or potato starch.
- Green onions can be substituted with chopped cilantro or parsley.
Variations:
- Tonkatsu can be served with a variety of sauces, such as tonkatsu sauce, bulldog sauce, or Worcestershire sauce.
- Instead of frying, the pork chops can be baked in the oven at 400°F for 20-25 minutes.
- The miso sauce can be made with different types of miso paste, such as white miso or red miso, for different flavor profiles.
Tips and tricks:
- Use a meat mallet to pound the pork chops evenly for even cooking.
- Make sure the oil is hot enough before frying to prevent the pork chops from becoming greasy.
- Use a wire rack to drain excess oil from the pork chops after frying.
- Double breading the pork chops (dredging in flour, egg, and panko twice) can result in a crispier crust.
Storage instructions:
Leftover tonkatsu can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat tonkatsu, place it on a baking sheet and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve tonkatsu with miso sauce on a plate with a side of steamed rice and a salad.
Garnishes:
Thinly sliced green onions can be used as a garnish.
Pairings:
Tonkatsu can be paired with a variety of sides, such as steamed vegetables, pickles, or potato salad.
Suggested side dishes:
Steamed rice and a salad.
Troubleshooting advice:
- If the pork chops are not cooked through, finish cooking them in the oven at 350°F for 5-10 minutes.
- If the breading falls off during frying, make sure to press the breadcrumbs firmly onto the pork chops before frying.
- If the miso sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure the pork chops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Use caution when frying with hot oil to prevent burns.
Food history:
Tonkatsu is a Japanese dish that originated in the late 19th century. It is a breaded and deep-fried pork cutlet that is typically served with a sweet and savory sauce.
Flavor profiles:
Tonkatsu has a crispy and crunchy exterior with a juicy and tender interior. The miso sauce adds a savory and umami flavor to the dish.
Serving suggestions:
Serve tonkatsu with miso sauce on a plate with a side of steamed rice and a salad.
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Region: Japanese