The Secret to Perfect Tokyo Style Tonkatsu скачать в хорошем качестве

The Secret to Perfect Tokyo Style Tonkatsu

You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link https://madein.cc/1023-brian ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR: JAPANESE PANKO: https://amzn.to/49bvo6i BULL DOG TONKATSU SAUCE: https://amzn.to/476fzw1 SAUCIER (FRY POT) https://amzn.to/3FRt8nH JACCARD MEAT TENDERIZER: https://amzn.to/3QulllA BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD MESH STRAINER: https://amzn.to/3tPxlFB 10" CHEFS KNIFE: https://amzn.to/3gBwL4q DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT IMMERSION BLENDER: https://amzn.to/36ycPf2 INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx EIGTH SHEET PAN: https://amzn.to/3tSc0eM 2QT SAUCE PAN: https://amzn.to/498sFdU *As an Amazon Associate I earn from qualifying purchases* TONKATSU (makes 6 pork chops) ▪6 6oz/170g pork chops ▪Salt ▪Corn starch ▪Egg wash (3 eggs whisked with 1T neutral oil) ▪350g (3c) Japanese panko breadcrumbs (sifted to remove small dusty pieces) ▪Water (in spray bottle) Place each chop in a plastic bag and pound until they’re about ¾” to 1” thick (2cm). Use a jaccarding tool or poke with a fork a few times to tenderize the meat. Salt on both sides and allow to brine in the fridge for 10-15 minutes while you make the tonkatsu sauce (recipe below) To set up the breading station, place corn starch on 1 plate or tray, place eggs in another plate/tray, and place japanese panko on a third. Spritz the breadcrumbs with water to moisten and just take the dry edge off. To bread, coat each pork chop in corn starch, then egg wash, then the panko. Carefully press to be sure as much panko sticks as possible. Spritz the panko’d chops with water then drop into the panko again to adhere more crumbs. To fry, heat oil over medium heat in a large somewhat shallow pan to 325F/162C. The oil should be no more than ½-⅔ of the way up the sides of the pan. Carefully drop chops away from your body (1-2 at a time depending on size of your pan). Flip after 90 seconds of cooking. Cook for 90 more seconds or until internal temp reaches 135F/58C and chop is golden brown. Place on wire rack to drain. I go so far as to drain my chops vertically to ensure max crispiness. TONKATSU SAUCE ▪30g (1 3/4T) worcestershire ▪10g (1 2/3t) soy sauce ▪10g (2t) sesame oil ▪50g (3T) oyster sauce ▪50g (2 1/3T) molasses ▪25g (1 2/3T) dijon ▪1g (1/2t) onion powder ▪1g (1/2t) garlic powder ▪10g (2t) ginger, grated/minced ▪125g (1/2c) ketchup Mix with immersion blender until smooth. TO PLATE: ▪Finely shred some green cabbage (with a knife or mandolin) Slice each chop and plate on top of shredded cabbage with a dizzle of tonkatsu sauce on top. CHAPTERS: 0:00 Intro and brining the pork 1:52 Tonkatsu sauce 3:48 My go-to cookware (ad) 4:49 Breading and cooking 9:07 Plate up #tonkatsu #japanesefood #porkchop