How to Make Tonkatsu (Japanese Pork Cutlets) | Kenji's Cooking Show

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Publicado 2023-12-11

Tonkatsu is the Japanese version of European-style breaded cutlets (such as schnitzel). It's so popular in Japan that it has become a part of the national cuisine known as yoshoku (Western cuisine that has been adopted into the Japanese repertoire). I make it a very classic way: pound marinated or brined pork cutlets, bread them with flour, egg, and Japanese bread crumbs, then deep fry them in a hot wok and serve with sauce, lemon, and some very turgid cabbage.

Here’s my NYT schnitzel recipe and article (paywall): www.nytimes.com/2021/03/08/dining/schnitzel.html

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Here's an article I wrote about katsu, which explains some more of the science of brining and breading: www.seriouseats.com/tonkatsu-chicken-pork-katsu-ja…

Todos los comentarios (21)

@DougArcidino hace 5 meses

Kenji always has a chicken stock going on the back burner. 😂
@billc7211 hace 3 días

One of my favorite things about Kenji‘s videos is that he plays the role of teacher so well. I love all the background, the word meanings the origins, and the related topics that he just flows through while cooking. Not only is it entertaining but so instructive.
@bayoucity1 hace 5 meses

Kenji, my Christmas present to myself was the hardcover version your book The Food Lab. I'm a pretty experienced cook but after only a few minutes reading I learned something new. I'm really impressed with the quality of the printing, binding, and above all the writing. I have a niece getting married soon and will be gifting her a copy.
@00trustno1 hace 5 meses

Mooooom, Kenji's talking about his turgid cabbage again!
@petercarparelli hace 5 meses

Refershingly turgid might be my new favorite descriptor. Thank you Kenji!
@Kahoko hace 4 meses

I have been trying for years to make Tonkatsu well. Every time it comes out super dry or under cooked or etc. Followed your instructions and tips and I was blown away I didn’t think I could make Tonkatsu this good. My family declared it “restaurant quality” 😊 and devoured it.
@mariamiller1208 hace 5 meses

I am full blood German and make Schnitzel a lot. I was amazed how much yours was like mine minis the cabbage. Although I also make cole slaw but with vinegar and oil. My son has turned me on to your cooking. Love watching your cooking shows and have made several of your recipes.
@theguywhosright9110 hace 5 meses

Kenji is feeling spicy with that intro
@MaddyGatzka hace 5 meses

"Oh hello, I didn't see you there!" is my favorite joke of all time. I say this to my family at least once a day. Kenji has ascended. Okay, onto the video 🙏
@Tomc3218 hace 5 meses

Just made this today and was my best attempt ever. I appreciate how you broke down the science behind making a crust that actually stays adhered to the pork.
@Kenzamaka hace 5 meses

Another awesome video. I really love your style of cooking videos, they make me feel like I can actually try this at home even without a bunch of fancy equipment. I also always feel like I have learned something new, usually a little detail (like the fridge dry-brine method here). Cant wait to try this out, thank you for all you do!
@John__-ie3od hace 5 meses

Your sauce is literally the sauce my father used to make me and my siblings when we ate fried chicken. What a nostalgic reminder.
@christopherkarr1872 hace 4 meses

Beautiful santoku! And the pork turned out lovely, as well! Thanks for sharing, Kenji. I'm always keeping my eyes out for new insights from you, such as your sous vide egg experiments.
@Zhevros hace 5 meses

I was looking for a video of you making tonkatsu yesterday! And the stars have aligned 🙏
@Exiled_Rouge hace 5 meses

I am enjoying the various different content on the channel and the new approach to the cooking videos. Very engaging.
@dolafberge hace 5 meses

Hello Kenji. Just finished supper with this recipe. Unbelievable !! Thanks so much for your videos. Nice , clear explanation and good pointers are what this home cook loves.❤❤❤ Thanks again!🎉
@laurawilliams1991 hace 5 meses

Wow, that breading looked perfect. I’m going to use your method from now on. Thank you so very much for sharing
@pierre6625 hace 5 meses

Hello Chef, this must be one of my favorite ways to eat pork cutlets. Love your style and will certainly give this a try. Thank you for sharing. Love to follow your channel.
@joshmore7175 hace 5 meses

I've loved watching your channel slowly become more and more professional and involved. Its been really fun to watch and learn with you
@chashagin1 hace 5 meses

I'd love for Kenji to do a meta video showing how he sets up his videography rig / approach to making these videos - have always wanted to make videos like these for my kiddos to remember Dad's cooking from.