only major comment i have is that the cutlet should have been sliced to 5-6 pieces before plating, now the top will soak in all the sauce and comes soggy while the rice gets no sauce and none of it seeps to the tasty meat inside the panko cover. Also its easier to eat since most likely you will eat it with chopsticks and picking up the whole katsu is kinda messy easilly :) Looks good and most likely tastes very nice.
I agree! Also, how about Richard not bothering to season either the flour or the breadcrumbs? And I know that he was in a hurry, but maybe he could have mentioned that the breadcrumbs will "stick" to the surface of the pork better if it is allowed to set up for an hour in the frig, before beginning the shallow fry. It looked to me that the surfaces of his katsu were not uniformly covered with the breadcrumb crust. Did it fall off?
Quite right!! Also, you don't need sushi rice for tonkatsu bento. Plain boiled white rice is perfectly fine. Also, it's the top level kitchen and they don't have a rice cooker?!
Tonkatsu is a pretty simple dish to make. I usually marinade the pork for 4-8 hours, a good idea to do that first thing in the morning, then you just come home and get to work on making it. I even go to this nice hole in a wall Asian food market to get the katsu sauce. It's very good too, so I do recommend it.
I enjoyed the video very much:) Just came back from an amazing visit to Japan. Got obsessed with bento boxes! One suggestion: The Bento box peculiarity is the presentation: extreme remarked separation between each component, using decorative pieces, with no loose space at all. Extreme neatness and definition😉
Sushi rice with a cutlet is a first for me. Also japanese food doesnt call for oyster sauce. Im sure it tastes good but katsu sauce usually doesn't have so many ingredients.
I just heard about your accident. As someone who's entire life was destroyed as the result of an accident, my heart goes out to you. I know how hard it can be to come back but I hope you know how many will be praying for you. I hope your decency and generosity comes back to you ten thousand fold.
some tricks: * you can coat the cutlets with flour before using eggs so the breadcrumbs will better stick to the meat * you can add a tablespoon of milk to the eggs so the mix gets a little juicier. the idea of using tabasco is really nice * you can season the cutlets as the pepper wouldn't burn under the coat and they don't have much water so you can salt it as well, but you don't have to do it before crushing the tendons. i guess it was intended to kinda press the spice inside * you can marinate in milk with some onions, garlic and ginger or chardonay with rosemary and thyme in a fridge overnight * you can serve it with boiled tomatoes with dill and butter and chopped cucumber in sour cream or natural yogurt with chives * in the countryside it was fried in lard but not everyone will like it today. however, you can add a teaspoon of lard to the oil to enrich the taste enjoy your meal
sorry, but you do not use sushi rice in a Tonkatsu bento dish. So, now you have vinegar in the rice, vinegar in the pickled radish and vinegar the cabbage? would rather have some side component with something sweet or lemony...
Poles eat such cutlet once a week. He prepared it just as it should be prepared. What makes the trick is the sauce. In that way, it can be served with rice. The rice itself would be too dry without the sauce... That's why it's traditionally served with mashed potatoes and stewed cabbage. Butter and dill do the trick. On hot summer days, it is often served with cucumber salad - fresh cucumbers, peeled and sliced, after salting and draining the water, served with cream, from the fridge. It's called 'a misery'. The meat is sometimes marinated in milk with rosemary, garlic, and sometimes even onion. Italians use red wine for this. Considering the quality of the meat (feeding in the farm), salt and pepper may not be enough... In the past, the meat was fried in lard, with a bone. You did it more modern, thinner
That meal looked so delicious. I love watching Next Level Chef as I continue to absorb such wonderful culinary ideas. Thank you so very, Gordon. You have been a great inspiration for me even though I've been cooking a very long time. You all are amazing. God bless the Next Level Chefs and participants. May the best aporn win! 🏆🎖
It looks delicious and nicly flavoured, no need for marinating the cutlet as the pickles and sauce would add that unique flavour to the dish. However the cutlet should have been sliced, would look much nicer and easiar to eat. I loved it
Picked up two tips ...Adding sauce in the egg wash and incorporating umami with varied mix of sauces..In Bengal we cook fish ,chicken fillet similarly but marinate with a mix of onion, garlic and Onion paste and few drops of lemon juice and toasted bread crumbs ?Cutlets dipped twice in eggwash and bread crumbs for a thicker coating ..
the egg theory cracked me up 🤣 terrible pun... but my point is cracking the egg on a flat surface prevents egg shells unlike cracking it on an edge of something which pushes the cracked part of the shell inside the egg which then falls into the bowl or pan you are using.
My family on my dad’s side (grandparents plus his siblings) all went in on a real estate investment in the 2000s, and built a really really nice 4 story (3 floors+basement and garage) duplex in downtown Atlanta. Then, as soon as it was completed, tragedy struck and the ‘08 housing crisis nearly bankrupted everybody in the family. My grandparents ended up moving into one half of the duplex to try and recoup some of the costs that went into the place, and they finally managed to rent out the other half to a very nice, somewhat wealthy young guy. It was Richard Blais. Apparently his house always smelled amazing and sometimes he’d bring them leftovers.
Altogether not bad, but...... So much wrong with this. 1. Uneven browning on the cutlet due to incomplete flattening/pounding 2. Cutlet should have been sliced so sauce ca better reach the rice 3. Ketchup and Worcestershire in Katsu sauce? No 4. Incomplete salad and dressing caused double pickle sides 5. Rice should have been seasoned (perhaps furikake, which would have been a better choice overall instead of plain sesame seeds) 6. Eggs should have been thinned with dashi for panning station 7. Sizing of bento box should have been tighter (or far more seasoned rice added)
Looks yum. Prob always is I’m so allergic to seafood (oysters, shrimp , lobster etc) and the sauces, I either avoid seafood places or ask if they can cook in different oil and counter tops.
Day 2 of asking for a recipe/substitution without gluten (only using coconut flour because that's the only type of flour I can personally have), no sugar, no starch, no dairy, no nuts/grains, and no eggs. It sucks not being able to eat normal things and I'm hoping that someone has some sort of solution so I can eat baked things again ^^ Note: If the creator wants me to stop then I 100% will!!
Day 1 of asking for a recipe/substitution without gluten (only using coconut flour because that's the only type of flour I can personally have), no sugar, no apples, no starch, no dairy, no nuts/grains, and no eggs. It sucks not being able to eat normal things and I'm hoping that someone has some sort of solution so I can eat baked things again ^^ Note: If the creator wants me to stop then I 100% will!!
Covering up the imperfections with sauce...not slicing up the cutlets for a lunch box (how do we eat this? Caveman style)... Making a chicken parm, or a tonaktsu?
The dish looks simply amazing and delicious although I think he exaggerated the amount of sauce on the meat and it will overpower the taste of the meat dish.
lol. Still baffles me on how this guy became a TV chef. - Burned sides of the panko - Can’t pronounce Worcestershire sauce - Excuses the use of ketchup in a bento box - Presentation is awful - Drowns the katsu in sauce I make better quality at home and I’ve had zero training
The plating could be improved. The way it was put together will cause it to get soggy. Also, you need add some spice. I always see it served with thinly sliced chillies. Overall, 6/10.
@@mzy10511 I’m European and love making Asian food…but ya don’t take a big piece of pork and smash it down like this 😂😂😂 and I wouldn’t personally serve it with this sauce either….teriyaki maybe but not this one
He just said not to crack the egg on the side of the bowl but then cracks it on the edge of the chopping board? Ever see Gordon crack an egg? Always on a flat surface
9:01 “I’m liking how that looks.” . . I am NOT 😂 my chef would have beat me if I served something burnt on the edges and raw in the middle. The problem is you have to agitate the pan during frying, or you get uneven cooking like that. Speaking from experience, serving 100 veal parmesans a night at Carbone Miami.
Major problem with these kind of videos who's actually tasting it to tell how good or bad it is.. You should have some people around who should taste it & give the verdict..
Hi, my dad got an invite for your show before and he couldn’t go because he was really busy with family stuff and he couldn’t go but he’s ready now and if you could send an invite again that be awesome it’s my dad‘s dream to be on your cooking show,Please
Mostly saying this to provide an observation: You know when you made it far in life when you can justify posting a video on your own TH-cam channel where you only have 30 seconds of screen time in it.
*I love the grounded reality of this channel!!!* Retirement took a toll on my finances, but with my involvement in the digital market, $27,000 weekly returns has been life changing. AWESOME GOD❤️❤
only major comment i have is that the cutlet should have been sliced to 5-6 pieces before plating, now the top will soak in all the sauce and comes soggy while the rice gets no sauce and none of it seeps to the tasty meat inside the panko cover. Also its easier to eat since most likely you will eat it with chopsticks and picking up the whole katsu is kinda messy easilly :) Looks good and most likely tastes very nice.
I agree! Also, how about Richard not bothering to season either the flour or the breadcrumbs? And I know that he was in a hurry, but maybe he could have mentioned that the breadcrumbs will "stick" to the surface of the pork better if it is allowed to set up for an hour in the frig, before beginning the shallow fry. It looked to me that the surfaces of his katsu were not uniformly covered with the breadcrumb crust. Did it fall off?
Quite right!! Also, you don't need sushi rice for tonkatsu bento. Plain boiled white rice is perfectly fine. Also, it's the top level kitchen and they don't have a rice cooker?!
How do you eat that with chop sticks?
@@michaelsalmon6436he still has more to learn from daddy Gordon
Who do you think you is.
Tonkatsu is a pretty simple dish to make. I usually marinade the pork for 4-8 hours, a good idea to do that first thing in the morning, then you just come home and get to work on making it. I even go to this nice hole in a wall Asian food market to get the katsu sauce. It's very good too, so I do recommend it.
What sauce is that again? Worcestershire sauce? Or wishcester sauce?
Worcester lays in Worcestershire, so you can call it both
They need to do one with all the judges have there own competition series! next level chef style lol 🙂
Iron Chef style
No competition when Master Gordon is involved
@@kemtaedottmaybe have him cook in the basement kitchen to make it fair
He was doing well for about 33 seconds.
Confused why you didn't slice up the tonkatsu before putting it in the bento box 😮
These half-deep plates are so suitable for preparing sauces and for food with sauces. I adore them. Thank you for pro-tips and excellent explanations!
Katsu is delicious!! In UK you see mainly Chicken Katsu - but traditionally it's pork (Tonkatsu)
Gordon, please teach Richard how to whisk an egg
I enjoyed the video very much:) Just came back from an amazing visit to Japan. Got obsessed with bento boxes!
One suggestion: The Bento box peculiarity is the presentation: extreme remarked separation between each component, using decorative pieces, with no loose space at all. Extreme neatness and definition😉
Great video. Easy to follow makes me hungry..
Sushi rice with a cutlet is a first for me. Also japanese food doesnt call for oyster sauce. Im sure it tastes good but katsu sauce usually doesn't have so many ingredients.
I wish we could get wishtershire sauce over here in England 😉
😂
I just heard about your accident. As someone who's entire life was destroyed as the result of an accident, my heart goes out to you. I know how hard it can be to come back but I hope you know how many will be praying for you. I hope your decency and generosity comes back to you ten thousand fold.
日本の弁当屋です。
日本のメニューを弁当を用いて紹介されている事がとても感激です。
豚が大きいですね。
油の量をもっと増やすか、温度をコントロールすればもっと良い色に揚げることが出来ますよ。
僕が作る時は、豚の油で揚げますね。
Thank you for providing the delicious recipe and teaching the correct cooking method.
some tricks:
* you can coat the cutlets with flour before using eggs so the breadcrumbs will better stick to the meat
* you can add a tablespoon of milk to the eggs so the mix gets a little juicier. the idea of using tabasco is really nice
* you can season the cutlets as the pepper wouldn't burn under the coat and they don't have much water so you can salt it as well, but you don't have to do it before crushing the tendons. i guess it was intended to kinda press the spice inside
* you can marinate in milk with some onions, garlic and ginger or chardonay with rosemary and thyme in a fridge overnight
* you can serve it with boiled tomatoes with dill and butter and chopped cucumber in sour cream or natural yogurt
with chives
* in the countryside it was fried in lard but not everyone will like it today. however, you can add a teaspoon of lard to the oil to enrich the taste
enjoy your meal
sorry, but you do not use sushi rice in a Tonkatsu bento dish. So, now you have vinegar in the rice, vinegar in the pickled radish and vinegar the cabbage? would rather have some side component with something sweet or lemony...
I want to make this dish with either chicken or lamb. This dish looks so good and it’s quick to make.
Poles eat such cutlet once a week. He prepared it just as it should be prepared. What makes the trick is the sauce. In that way, it can be served with rice. The rice itself would be too dry without the sauce...
That's why it's traditionally served with mashed potatoes and stewed cabbage. Butter and dill do the trick.
On hot summer days, it is often served with cucumber salad - fresh cucumbers, peeled and sliced, after salting and draining the water, served with cream, from the fridge. It's called 'a misery'.
The meat is sometimes marinated in milk with rosemary, garlic, and sometimes even onion. Italians use red wine for this. Considering the quality of the meat (feeding in the farm), salt and pepper may not be enough...
In the past, the meat was fried in lard, with a bone. You did it more modern, thinner
Shoo wee…I tried this and loved it. I’ve never fried up anything so beautiful!
That looks absolutely delicious and I may have to make this for dinner tonight!
That meal looked so delicious. I love watching Next Level Chef as I continue to absorb such wonderful culinary ideas.
Thank you so very, Gordon. You have been a great inspiration for me even though I've been cooking a very long time.
You all are amazing.
God bless the Next Level Chefs and participants.
May the best aporn win! 🏆🎖
I'd like to see the 3 mentors compete in a Next Level Challenge and maybe the season winner/finalists judge.
I really love NLC as is but man I would LOVE to watch Ramsey, Blaise, and Arrington go head to head in the same conditions as the competitors
Yum 🤤 looks delicious making this tonight !!!!
I will fry pork for dinner tomorrow in Poland we fry it in lard and only with potatoes and cucumber salad and rice before the gym with chicken 💪
It looks delicious and nicly flavoured, no need for marinating the cutlet as the pickles and sauce would add that unique flavour to the dish. However the cutlet should have been sliced, would look much nicer and easiar to eat. I loved it
Picked up two tips ...Adding sauce in the egg wash and incorporating umami with varied mix of sauces..In Bengal we cook fish ,chicken fillet similarly but marinate with a mix of onion, garlic and Onion paste and few drops of lemon juice and toasted bread crumbs ?Cutlets dipped twice in eggwash and bread crumbs for a thicker coating ..
The whole point of bento is that you mass cook high quality ingredients , then portion it accordingly creating a quality but affordable meal
Can’t wait for Uncle Roger’s reaction 😂
Chef that looks amazing next level indeed 😁👏.
the egg theory cracked me up 🤣 terrible pun... but my point is cracking the egg on a flat surface prevents egg shells unlike cracking it on an edge of something which pushes the cracked part of the shell inside the egg which then falls into the bowl or pan you are using.
Looks great really 😂😂
Love these guys 😊
I doubt Uncle Rodger would bother with this one. . Its more bento Fusion then authentic bento.
Looks perfect❤❤
Double batter for extra crisp
did anyone else catch see a piece off shell go into the bowl haha
That was the unfertilized zygote.
Rewatching just for this ☠️
My family on my dad’s side (grandparents plus his siblings) all went in on a real estate investment in the 2000s, and built a really really nice 4 story (3 floors+basement and garage) duplex in downtown Atlanta. Then, as soon as it was completed, tragedy struck and the ‘08 housing crisis nearly bankrupted everybody in the family. My grandparents ended up moving into one half of the duplex to try and recoup some of the costs that went into the place, and they finally managed to rent out the other half to a very nice, somewhat wealthy young guy.
It was Richard Blais. Apparently his house always smelled amazing and sometimes he’d bring them leftovers.
If you baste the pork with the oil you can get a more even browning on the Panko, and avoid those white spots.
This looks incredible!
Altogether not bad, but......
So much wrong with this.
1. Uneven browning on the cutlet due to incomplete flattening/pounding
2. Cutlet should have been sliced so sauce ca better reach the rice
3. Ketchup and Worcestershire in Katsu sauce? No
4. Incomplete salad and dressing caused double pickle sides
5. Rice should have been seasoned (perhaps furikake, which would have been a better choice overall instead of plain sesame seeds)
6. Eggs should have been thinned with dashi for panning station
7. Sizing of bento box should have been tighter (or far more seasoned rice added)
The cutlet needed to be sliced into bite sized pieces before placing in the box. I dont think this guy knows how bento is consumed.
Looks great. Gonna do it myself.
Richard wiped raw meat juice on his shirt 😂
And continued to handle everything else with his bare hands.
Amazing , he did great🎉
he made A-1 sauce
Looks delicious ❤
Slice the cutlet, or at the very least lay it level on top of the rice so the sauce doesn't drip off. Looks good
As a person who love pork cutlet why is it not being sliced in half?
He doesn’t want us to see it’s raw in the middle
When you have fried a breaded piece of meat to perfection, you never ever ever pour a sauce over the piece of meat! This is sacrilege to see!
You are a great chef.
WOW, what a Bento box! Looks easy to make, send us some more "cook along" video's on TH-cam. LOVEEEEEEE YOU Gordon... ❤❤❤🙏💫🙏🦋🙏😃💥💥💥
Looks yum. Prob always is I’m so allergic to seafood (oysters, shrimp , lobster etc) and the sauces, I either avoid seafood places or ask if they can cook in different oil and counter tops.
What temp should the stove be?
Not on high like his was obviously 😂😂😂 not really tho it should be medium heat
Day 2 of asking for a recipe/substitution without gluten (only using coconut flour because that's the only type of flour I can personally have), no sugar, no starch, no dairy, no nuts/grains, and no eggs. It sucks not being able to eat normal things and I'm hoping that someone has some sort of solution so I can eat baked things again ^^
Note: If the creator wants me to stop then I 100% will!!
"i don't want to season with too much salt" ... adds 5 handfuls of salt
Be vegan 😡
If a ginger asked me for extra ginger I would lose it 😂😂☠️
It being four minutes how the hell do you have so many likes?
Beautiful!
Nice recipe
Day 1 of asking for a recipe/substitution without gluten (only using coconut flour because that's the only type of flour I can personally have), no sugar, no apples, no starch, no dairy, no nuts/grains, and no eggs. It sucks not being able to eat normal things and I'm hoping that someone has some sort of solution so I can eat baked things again ^^
Note: If the creator wants me to stop then I 100% will!!
This looks so delicious oh my goodness I'm so jealous lol
Looks delicious.
I so wanted to taste that.
For years, I thought that tonkatsu was Korean because that was where I first had it.
Be vegan 😡
That fry was pretty rough. Should have wet the breadcrumbs to help build a layer.
It looks delicious, have to cook smth similar
Covering up the imperfections with sauce...not slicing up the cutlets for a lunch box (how do we eat this? Caveman style)... Making a chicken parm, or a tonaktsu?
Not slicing up the meat? every asian person is crying
The dish looks simply amazing and delicious although I think he exaggerated the amount of sauce on the meat and it will overpower the taste of the meat dish.
Are you sure that this pork ready for eating after only 7 minutes we are cooking it
Nah we dont bento over for nobody...step off.
lol. Still baffles me on how this guy became a TV chef.
- Burned sides of the panko
- Can’t pronounce Worcestershire sauce
- Excuses the use of ketchup in a bento box
- Presentation is awful
- Drowns the katsu in sauce
I make better quality at home and I’ve had zero training
😂FOR REAL
I accident watch this and i realise that he post 12min ago
Same
Ditto
True Zen Tonkotsu bento box
美味しそう！🍱🐖💖
Insightful
What does the egg shell have to do with chemicals 😭😭😂
The plating could be improved. The way it was put together will cause it to get soggy. Also, you need add some spice. I always see it served with thinly sliced chillies.
Overall, 6/10.
Generous rating in my opinion 😂
Niceee ❤❤🎉🎉🎉
If you meant to cook a Japanese Tonkatsu, there are a lots of "No"s here, unfortunatey. sauces😢
I feel like I’m waiting for Uncle Roger to review it 😂
Waiting for him to roast the shit out of it lmfao. This is classic European chef makes asian food. XDDDD
@@mzy10511 I’m European and love making Asian food…but ya don’t take a big piece of pork and smash it down like this 😂😂😂 and I wouldn’t personally serve it with this sauce either….teriyaki maybe but not this one
Pork katsu = tonkatsu
He just said not to crack the egg on the side of the bowl but then cracks it on the edge of the chopping board? Ever see Gordon crack an egg? Always on a flat surface
Why don't you taste the food???? I wanted Gordon to taste it!!!
Special
You dont know how to fried a nice pork tonkatsu..😂😂😂
9:01 “I’m liking how that looks.” . . I am NOT 😂 my chef would have beat me if I served something burnt on the edges and raw in the middle. The problem is you have to agitate the pan during frying, or you get uneven cooking like that. Speaking from experience, serving 100 veal parmesans a night at Carbone Miami.
Lmao finally someone says it
❤❤❤❤❤❤
If you have dry mouth it could be an allergic reaction to the oil that the katsu is prepared (for example: peanut oil)
in.
Major problem with these kind of videos who's actually tasting it to tell how good or bad it is.. You should have some people around who should taste it & give the verdict..
Looks good
Hi, my dad got an invite for your show before and he couldn’t go because he was really busy with family stuff and he couldn’t go but he’s ready now and if you could send an invite again that be awesome it’s my dad‘s dream to be on your cooking show,Please
Richard, you massacred that pork 😮 Tonkastu is NEVER that thin😢 More like a schnitzel, hmmm
Chłop co zrobił schabowego z ryżem
Mostly saying this to provide an observation: You know when you made it far in life when you can justify posting a video on your own TH-cam channel where you only have 30 seconds of screen time in it.
looks like very tastefull :p
*I love the grounded reality of this channel!!!*
Retirement took a toll on my finances, but with my involvement in the digital market, $27,000 weekly returns has been life changing. AWESOME GOD❤️❤
Thanks to my co-worker (Alex) who suggested Ms Maria Luisa Abrams.
She's a licensed broker in the states 🇺🇸
Oh please, how can someone get to speak with Maria Luisa Abrams!!?
Great to see you guys talking about her, she changed the game for me.
May God bless Ms Maria Luisa Abrams services,she have changed thousands of lives globally.🙏