How To Make Perfect Tonkatsu | Japanese Pork Cutlet | とんかつの作り方
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- เผยแพร่เมื่อ 8 มิ.ย. 2024
- Tonkatsu is a Japanese crumbed pork cutlet. A little like a German or Australian schnitzel, tonkatsu is one of the most popular forms of yōshoku (Western food incorporated into Japanese cuisine). You can find it in many forms - as curry, sandwiches, rice bowls etc. - but its most pure form is as a straight tonkatsu. Just the cutlet, served with shredded cabbage, a thick Worcestershire-like tonkatsu sauce, rice and miso soup on the side.
There’s a bit of an art to making a great tonkatsu, and here’s how you do it.
Full recipe here: adamliaw.com/recipe/how-to-mak...
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One of the better MC contestants to do well after the show
People saying talk less can piss off. The detailed explanations are interesting and a refreshing change from most other cooking videos I see out there.
When Adam says "the reason for that is.." I know I'm about to learn something amazing that transfers to all forms of cooking. Genuinely Adam, I've been cooking for years but I learn so much from these videos. I only came to expand my Asian cooking.
This video is awesome on so many levels .As a half Austrian- half - German , I didn’t expect that in a country so far away , the schnitzel has been able to be incorporated in one of the best cuisines in the world . Here we are loving ramen and sushi, and they eat Schnitzel and Baumkuchen . I love how one enriches the other . History and humanity connect us. Not always for the good , but it is important to appreciate the work of all cultures in the world
Health upon you and keep firing those amazing recipes !!
I like it that Adam shows the brands of equipment and ingredients - this is really helpful and often missed out.
Adam: put Tonkatsu in his mouth and smile as a satisfied result.
*Everybody likes it
I love watching turds being made. Don't you? *stands up and claps with appreciation*
My wife and I are a fan of yours Mr. Adam Liaw and we always watch your cooking at AFN every Thursday night. Kudos to your style of cooking Japanese Authentic dish. Thank you for sharing your technique. I hope to meet up with you in Japan someday soon after this Pandemic. Stay safe and Happy cooking! Kampei ...
When will he finally buy and stop checking these fruits in the intro? Hmmmmmmmm.....
For my day job I’m a fruit inspector.
Adam Liaw wait really? sorry I'm quite new
@@PuReEnStyLez It's a joke.
Steve S ah damn xd thanks
@@PuReEnStyLez Absolute madlad
This is the first time I saw you actually put what you just cooked into your mouth. Great vid, btw.
missed the crunchy sound for added asmr tho.
So much better this way idk why lol
what a smile :D
It was beautiful. You could tell he was genuinely proud of his work.
Congratulation, you just watched a video about Adam's future turd
I really think this is the single best cooking show ever to exist. And I love how calm it is too, so many commercial chefs bring the rushed element of professional cooking to shows when that’s generally something most home cooks want to avoid
The story of Panko is even crazier than just the fact it's risen by electricity: Japanese soldiers invented it during WWII because the only energy source they had to 'bake' with was their tank batteries! And just like that they accidentally invented the crunchiest and airiest breadcrumbs known to man.
Hands down the best how to make tonkotsu video on TH-cam.
"A cook knows how to make a dish. A chef knows WHY to make it that way"
This is my new motto
cooking is art. your food can be anything you want it to be. we like spicy in the west. not so much in japan. dont be so blockheaded
Cuz I'm hungry
Because you want the shit to be the right colour brown.
I agree! The chef knows the recipe, but the process behind it is what they are trying to change to make the recipe appealing to the customer as they are supposed to be the experts on how to cook the food and the process behind it on how to truly make it. This deals in plate prep to make it visually appealing, prep and finesse in technique and how and why you cook a specific dish the way it is cooked. The detail is in the way the chef does it, a cook usually just knows how to cook/prepare a dish, the chef can figure out why....the process :) (Basically a longer form of what you just said....lolz :)
You can know how passionate a chef is by looking at not only his skill, but the sparkling lightning in his eyes while he looks at the ingredients, also listening to the way he explains everything in such a clear, clever and precise manner. This is when you realise a good chef is more than just making cooking merely a cooking, but making the process alive.
I can honestly say, they genuine happiness and pride in how your meal came out has me sold. I'll have to see what other videos you've made.
This is my first video, i like how you explain everything, you're good at giving us assurance that we can actually do this recipe.
You are truly a wonderful teacher. Your spirit shines. And I’m hungry now!
Thank you for showing us all how to do this! I've had this before in a restaurant and it was absolutely amazing and I've always wondered how it was done so I could do it at home! It's super simple too it turns out. Cheers!
Dude, you have become one of my favorite channels within a short amount of time. You're gonna blow up! Keep up the good work! Great balance of information, plus just getting down to the food and cooking. Love it.
The skewer is f-ing brilliant!
I usually use 2 forks... in case you don't have a skewer ready.
@@HenSt-gz7qj yep I've used fork/s before but the skewers is so "Japanese"... Don't want to leave unsightly marks on your tonkatsu. 😉
I absolutely love your patient and detailed descriptions. Real quality content. Subscribed!
He is so precious... we must protect him at all cost-
Thank you for all the tips, that are useful for more than only this recipe, like skimming out breads off the oil, not letting meat juice in the oil or using a spike when "breading". I like your videos because you always learn more than just how to cook a dish. I'm impatient for the next one ! Have a nice week Liam, and also anyone that loves cooking because no cook is a bad person
Love how he explains the procedures!! Tried his recipe, and the results were amazing! :)
listen! this is the first time I have heard someone teach, listen to the oil/frying. Thank you!
Not just a Japanese recipe, but a veritable masterclass in how to crumb and fry anything. Leaned so much!
i love your style -- gentle, slow explanations and music. Love your pics of the food. Very well done.
Absolutely my favourite cooking channel now. Top class stuff
I have been wanting to learn how to make tonkatsu the proper way for a while now. And this already is one of the most clear and detailed recepies I've seen so far. Can't wait for next weeks episode to learn even more about it. Keep it up man, love your stuff!
He looked so happy at the end biting into that Cutler😁
Thank you, @AdamLiaw! You are such a marvelous teacher and the loving energy emanating from your eyes brightens our lives.
DUDE!! I love how you’re just oozing with enthusiasm. And goodness the tips and the explanation behind them!
Simple delicious recipes and videos that always feature excellent, general cooking tips. Adam is by far my favorite chef on TH-cam. His videos are simply excellent.
Adam, you are so well spoken and clear in your presentation of these clips. I will be giving some of these recipes a go for my family. Thanks for making these videos easy to follow and enjoyable.
You finally took a bite of your cooking!! And boi that Tonkatsu are looking juicy, time to try it at home
One of the best food youtubers !
Your videos are very informative and very zen . You have a very relaxed teaching method that works brilliantly. Can’t wait to see the rest of this series
Honestly inspired me to start trying to cook things, thanks so much for all of this, it is amazing food, and the videos are well done and very inspiring!
This is the second video I have seen from your channel. Although you have nearly 400k subscribers I believe you are still criminally underrated. Also, you have impeccable taste in watches with the Audemars Piguet
I not only learn how to cook, but also why I cook in this way.
Just cooked this, followed you’re detailed instructions. It was perfect! Thank you
Adam, I love watching your videos. You have such a love for the food you cook, and it really shows. At the end of this video when you too your first bite, that expression said a 100 words. Thank you for all that you do.
I watched this while eating dinner, and finished hungrier than I started.
I found one of your video yesterday and now it’s my favorite channel on YT.
Best Japanese cooking show of all, love your videos. Keep up the great content
One of the best cooking channels for sure
I made Tonkotsu for dinner tonight not using this recipe and now I’m wishing that I did! The place I went wrong was not salting the meat first and I didn’t egg, flour x 3 then panko. Can’t wait to make it again and try this method!
You are a master at explaining the experience if cooking, Adam. Thank you for the inspiration. 😁
One of the best cooking channels on youtube. 👍🏼
Hi Adam! All these information you giving to us are so precious!
The thing with the frying time is absolute genius
Finally you include the eating part into your video :) lovely.
Adam, I've only just found you and you are seriously blowing my mind. I watched the Ramen School quintet today, then triple fried karaage, and now onto tonkatsu. Best cooking channel ever! Thank you so much, you're a dream to watch. No heart emoji to use on my pc, but so sending you the love right now :)
Great video. Really appreciate all the little technique tips. That's the big thing missing from all the other cooking videos.
Yup, tonkatsu is the dish i miss the most from when I visited Japan. I would always make sure to pick one up before we got on the bullet train!
Adam Liaw and Binging with Babish on the same day? Inject it right into my veins.
as well as Chef John, Bon Appetit, Americas Test Kitchen, First We Feast, Sous Vide Everything, and Munchies
Internets Shaquille is amazing tooo. Plz watch him
Gochi Gang from First We Feast is pretty good
this is an amazing channel. don't really know how i got here but i'm so thankful that i did. keep up the great content man
I love your presentation style. You're an excellent educator and have an easy way that makes learning no muss, no fuss. And I love the explanations as to "why". Nicely done!
I am pleased to see you actually enjoy eating some of what you have made, makes the food all the more enticing to cook and enjoy.
Thank you so much, Adam. I always learn so much from your excellent videos.
It's so relaxing to listen to you man, specially with that song.
Adam Liaw & Luke Nguyen are my favourite chefs
Who needs that "master class" stuff when there is this chanel on here !?
Really good, next level videos,
Thanks Adam ! 😎👌🏽
Adam, I have watched many of your videos and have learned, as a restauranteur, many things from you. Never before have I been so impressed by the knowledge dropped and eloquence delivered. Wow and DAAMMMNNNN!!!!! are words I used to let my computer screen know how pleased I am. Mahalo from Hilo, Hawaii!
Love the effort put into explaining the reasoning behind the process.
I watch more cooking videos than is good for me and I am blown away by how much of what you're saying I haven't heard before. Excellent video!
This is too lovely and informative! Thank you so much Chef Adam! I love you so much.😭😭😭
I’m excited for this series!
Great video. Thanks for all the detail in your instructions!
I initially thought "how different could it be from a normal fried chicken cutlet" but I was wrong.It's just as you described,steamed inside and crispy outside.Loved your explanation as well!My family liked it.
I was looking for a Tonkatsu recipe yesterday after I saw your Curry video since I liked the way you explained everything and kept it as authentic as Japanese do. Thanks so much for uploading! I am looking forward to try this recipe
So many hot tips ... easy to follow and can’t wait to try. First time watchers & now subscribers.
Iove your kitchen decoration, minimalist and perfect.
Thank you Adam for your recipe, it works very well & this dish has been my family staple ever since!
This was such an easy recipe and it was so good. This is now my go to pork cutlet recipe! I made this 3 times so far :)That skewer trick made the process cleaner and less frustrating! Thanks so much for sharing 😋
My mouth is watering, Adam you are definitely one great chef!
absolutely love this channel so informative ,helpful and easy to understand it's like your mate is showing you the best way to cook thank you
Great video, quite informative. I'm glad I found your channel. I appreciate you taking the time to explain the reasoning behind the cooking steps that you do.
Man that looks amazing ! I'm going to give it a try. Thank you Adam for putting out these high quality videos. Even if I don't make it, I learned a lot just from watching this.
I really enjoyed this video. Thanks for sharing!!!
Gonna make this ASAP. Love your videos. Keep doing your thing Adam.
Just found your channel and watched this entire video in full detail you are incredible at describing food and technique, such a joy to watch, thanks for sharing
This video couldn't come any better.
Last few remaining days in Japan left and Tonkatsu has been amazing here
😍😍🔥🔥
Thanks so much Adam
Tonkatsu was the first Japanese dish I made, when I decided to venture into Japanese cuisine. I had been doing quite well with a recipe I had previously found, but, I decided I wanted to find a new method of making it hoping for better results. I tried Adam's method last night: every single step and tip. It was the best tonkatsu that I have ever made! And the skewer tip was brilliant. My family really loved it. Absolutely delicious! Thank you, Adam.
Living in Japan for two years I ate Katsudon Bure once or twice a week. loved it!
Amazing video, very relaxing, and the explanations blew me away. I made tonkatsu for the first time today, and it came out amazing. Thank you so much!
Best explanation of the Japanese style of frying.
Adam, I just love your vids...! A pleasure to watch, informative, and unique. Thank you from Canada.
Making this right now! The first cutlet looks sooooooo gooooood so far!
I really like how you explain the reasoning behind many steps and help us learn what the purpose is - for example when you were explaining why we soak the cabbage in water before serving.
Other TH-cam channels showed/recommended the water bath step but many didn't explain why they do it.
so detailed explanation, thank you a lot! just amazing !
This is some amazing presentation. No over the top showman. Just the facts and clear explanation what and how to make an amazing dish.
Your videos are so relaxing
Yo please include you eating the food and reacting to it in every single video from now, okai thank you love you
Mind blown! So many awesome nuggets of info. Thank you, Adam.
Thank you Chef! So many useful tips I had no clue. Amazing work.
This is a fantastic tutorial, Adam! Having grown up in central Hokkaido, Tonkatsu has always been one of my favorite comfort foods and after trying this recipe I gotta give you props. The many nuanced tips you provided were super helpful as well. Thanks for sharing :)
Excellent explanation, 1st class, thank you for the upload.
I LOVE tonkatsu!! It is my favourite Japanese dish!! I ate so much of it when I was in Japan.
Awesome! Thank you Adam for this recipe.