P.S. Here's how I do it.

Miso Ginger Tonkatsu (とんかつ) Recipe

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I really enjoyed making this before heading to Denver last week–so much that I couldn’t wait to make it again this week! This is my first attempt at writing out a recipe and I would appreciate any feedback to make this easier to follow or more readable! Preparing this dish as recommended takes six hours but once you have the pork in brine you can walk away from it until the brine completes — so plan ahead!

The original tonkatsu recipe came from the Internet in several places, but the basic premise is the same. The last one I followed was this Tonkatsu Recipe とんかつ.

You’ll need:

  • ½ thick pork chops (18-21 oz, aim for ~3 oz per chop)
  • Ginger root (I eyeballed about 3 tbsp)
  • Sel gris (6 tbsp)
  • White miso soup (3 tbsp)
  • 6 cups water
  • All-purpose flour
  • Eggs (2)
  • Panko (I used Kikkoman Panko)
  • Saffola oil (enough to fill your fryer or a heavy-bottomed pan and cover the cutlets)
  • Jasmine Rice (3 cups)
  • Katsu Sauce (to taste, I used Kikkoman)
  • Aluminum foil
  • Large, sealable bowl
  • Two smaller bowls, wide enough to fit the cutlets

Directions:

First, peel and thinly slice ginger. I tried to get my slices no more than 2-3mm thick. Add water, sel gris, miso, and ginger to a large, sealable bowl and shake until salt is dissolved. Add pork chops and ensure that they are completely covered by the brine. I recommend walking by hourly and shaking the bowl as the miso will settle at the bottom.

Allow to brine for 4-6 hours at room temperature.

I cook the rice after the pork brines but before frying using a rice cooker. The cutlets are about 25 minutes from being ready at this point. For an added touch, place 2-3 plates in your oven and set to warm. It makes a noticeable difference!

After brining, heat saffola oil to 375°. Whisk the eggs rapidly with a fork or small whisk until completely blended in a small container wide enough for the cutlets to fit comfortable. Pour a layer of panic in another small container (again wide enough for the cutlets to fit) and dust a sheet of aluminum foil with flour.

Pat each cutlet dry, coat with egg then dredge through flour. Finally, toss in panko bowl to coat and set aside on another sheet of aluminum foil. Repeat until all cutlets are breaded.

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For the first fry, immerse cutlets one at a time to maintain oil temperature and fry for two minutes each. As each cutlet comes out, set aside to drain on stacked paper towels. Once all cutlets have been fried once, add them two at a time to the oil (remember to check your temperature to keep it at 375 – easy with this inexpensive Hamilton Beach deep fryer) and fry the pairs for two minutes again. Allow each cutlet to rest for 3 minutes before slicing.

On a place, add one cup of cooked jasmine rice to a warm plate and sprinkle with sesame seeds. Carefully cut each pork cutlet in one-inch strips, then add to plate. Generally I serve two 3-ounce cutlets per serving. Pour katsu sauce to taste into a small bowl, and serve with chopsticks.

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The miso and ginger flavors are very subtle but detectable.

Energy content (approximate):

  • 6 oz tonkatsu: 300 Calories
  • 1 cup rice: 200 Calories
  • 2 tbsp katsu sauce: 40 Calories
  • Total: 540 Calories

Most importantly, enjoy!

Again, I’ve never written out a recipe (but followed several) so please feel free to provide feedback and thank you for reading!

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