How to Make Tonkatsu Two Ways: Classic and Modernist

Описание: Tonkatsu is Japanese-style breaded and fried pork cutlets: thin cuts of pork coated in flour and egg wash, dredged in panko breadcrumbs, and fried until the pork is cooked through and the crust is golden and crispy.

Nowadays, you can get tonkatsu in Japanese restaurants across the United States, but the versions that are served in some of Japan’s best restaurants are on a different level. Part of that has to do with the specific kind of breadcrumbs that are used to coat the pork, which are called “nama panko” (fresh breadcrumbs). Whereas the dried panko you can find at almost any grocery store produce a crunchy crust, fresh panko—when fried—produces a wispy, crispy crust that’s super light.

Thing is, you can’t just go out and buy fresh panko. In this video, chef Nick Gavin shows you the best way we’ve found to make nama panko, as well as two tonkatsu recipes that put it to use. One is more classic, with a pounded pork loin chop that’s deep-fried until tender and juicy; the other is a modernist take that features an enormous sous vide pork collar. The latter is modeled after the huge cutlets you can order at some of the top tonkatsu spots in Japan, with a 2-inch-thick pork collar “chop” that’s been perfectly cooked and tenderized using sous vide.

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Recipes:
Ultimate Sous Vide Tonkatsu: https://www.chefsteps.com/activities/...
Classic Tonkatsu: https://www.chefsteps.com/activities/...
Nama Panko (Fresh Panko Breadcrumbs): https://www.chefsteps.com/activities/...
Tonkatsu Sauce: https://www.chefsteps.com/activities/...

Equipment:
Buy the Breville Sous Chef® 16: Https://breville.oie8.net/0ZebEN
Buy the Joule® Turbo Sous Vide: https://breville.oie8.net/oq4Krb
Buy the Control Freak Home: https://breville.oie8.net/9goeDy

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