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You’ll NEVER Fry Pork Chops the Same Way Again After Trying This Japanese Tonkatsu Method

The Japanese Kitchen

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You’ll NEVER Fry Pork Chops the Same Way Again After Trying This Japanese Tonkatsu Method

17 427 просмотров · 2 недели назад
The Japanese Kitchen
11,8 тыс. подписчиков
17 427 просмотров · 2 недели назад
👉 Save $100's Each Month With The Complete Japanese Kitchen Handbook https://frugaljapan.shop/ If keeping your kitchen, your pantry and your grocery bill in order matters to you then this book is for you. A pantry that never goes to waste, a freezer that saves you money every single week, and the Japanese techniques that make cheap ingredients taste expensive. 👉 https://frugaljapan.shop/ ------------------------------------------------------ Welcome to my cooking channel ------------------------------------------------------ You buy a pack of pork chops, you get the pan good and hot the way everybody does, you lay them in, and within about a minute the edges have curled up off the metal and one side of the chop is browning while the other side is not touching the pan at all. You turn it, and where the meat did touch it has gone gray and stringy, and a thin puddle of water has come out of it and is now hissing at you. Ten minutes later you cut into it and the middle is dry and the coating, if you tried to bread it, is peeling away in soft wet flakes and sitting at the bottom of the pan looking like a mistake. You eat it with a spoonful of ketchup, because that is what is left to save it, and then you tell yourself that pork chops are just a cheap and boring cut, and next time you will buy chicken instead. In Japan there is a dish called tonkatsu, and it is the same piece of pork you have in your refrigerator right now, but the Japanese make it golden and crackling on the outside and pink and juicy in the middle in a way most people only dream of. The difference between that pork and yours comes down to about fifteen small habits, and most of them take a matter of seconds. 0:00 - Why pork chops fail 1:29 - Choose the right pork 3:16 - Prepare pork for tenderness 7:01 - Master the two-stage fry 8:34 - Build a crisp coating 12:14 - Choose oil and fry carefully 15:10 - Drain, rest, and slice 17:12 - Keep sauce on the side 18:39 - Serve crisp shredded cabbage 20:06 - Grind fresh sesame sauce 23:33 - Four essential tonkatsu lessons #japan #japanesefood #cooking