I always appreciate that you explain why we do certain techniques, the effects of doing it differently, and viable substitutions. Really makes me feel like I understand the process and can adapt those techniques to other dishes. Another banger, looks great. Can't wait to try it. Thanks Bri!
As a Japanese living in Canada who has been missing Japanese raw panko all these years, spraying water is such a brilliant genius idea! I’ll definitely try it. Thank you so much!
ปีที่แล้ว +4
I buy panko from a manufacturer calles "Lobo" it's from Thailand they have coarse japanese stype panko (red) and fine panko (blue). They explicitly state that you should spray water on the panko to soften it up, I'm doing this ever since. But I bake a lot of shokupan also, so I might just try to make real fresh panko from leftovers.
Thanks for the spraying tip! I cook tonkatsu pork quite often, but never tried to spray the breading with water. It works great. My pork was crispier than ever.
You have so many great tips in this recipe! I’m Japanese living in the U.S. I can tell this will be better than my mom’s I will definitely try this one!
Rehydrating sifted-out panko is an absolutely genius hack I'm looking forward to try! Certainly looks like the closest approximation short of actually taking stale de-crusted shokupan to a specialized food processor. The chefs I watched in Tokyo really give a good spanking after the starch to make sure the bulk of the excess is off and they let the egg wash drip until there's only a slow trickle. If you ever revisit this recipe, consider a two-stage fry; one to bring the pork to temp, and the other to really give the exterior that final crisp. The only other thing left is to try to source pork with berkshire pedigree for that kurobuta experience. Great video as always.
I really like Tonkatsu and I come from a country where pork cutlets in breading is one of the main staples of the national cuisine. I thought I knew everything about crunchy cutlets, I used Japanese panko and starch, and made my own Tonkatsu sause, and yet you still manage to bring this easy but amazing recipe to a new level with wet panko shards. Bri-dog you are a freakin' genius
The amount of information you fit into these videos is astounding. Absolutely love all those details I wouldn't think about myself, such as sifting the panko and spraying it lightly with water. That makes so much sense! Thank you, Bri!
I fry most of my meats in a similar way, but spraying the cutlet with water to get more breading to stick is something I need to try. And you used basically my favorite cut of pork for the purpose! I typically use potato starch versus cornstarch, but both are great. Also, that cover photo was freaking excellent work. What a great shot.
This is spot on. My best friend's family owned an amazing katsu restaurant while we were in HS. I have missed this dearly. We used to go to Mitsuwa and pick up box loads of milk bread panko from the bakery. Now make a katsu curry! 😍
i always love how approchable his recipes look many other cooking youtubers make it very fancy and so complicated i cant even imagine doing them he offers so many alternatives and simplicty . thank you
Brian, try again by swapping out the corn starch with potato starch. This is a Korean fry trick. I switched to potato for my Katsu recipes. Good stuff. Keep it coming. JC
Hey, it looks great! I think closer to 1 cm is the measurement for thickness on the chop. I think 1 inch or just under 1 inch is too thick, just my preference, though.The cabages look to be about the same. Great knife work! I would need to use the mandolin to get it that thin and consistent (USE A GUARD PEOPLE. My mom cut her finger on it once and she needed to get the wound chemically burned to seal it closed.). I recommend only ever going halfway up the sides of your cooking vessel with hot oil for deep frying and with sugars for syrups. Sugar or hot oil boiling over is very dangerous in the kitchen. Using a vessel much larger than the volume of fluid you are using is a great precaution to take to avoid such a danger. Final shot looks amazing!
Thanks, first time I've heard these tips! Will try soon. --- made last night and it was the best i have ever made and it is because of your tips about using corn starch for dredging (i used potato starch) and spritzing the panko with water...yes, that made a difference. Mahalo!
i made these last night, OMG they turned out soo good. i had everything in fridge for them and the sauce except japanese panko, i made a special trip for the panko and you are right they are key to this recipe seems like a small thing and regular panko would be ok but no. My brother is a line cook at a high end steak house and i had him over for dinnner and he was toughly impressed.
Seeing that nama panko sub and vertical draining, someone clearly doing their homework, or perusing the Japanese side of cooking channel. Awesome work as always
I'm completely floored how much I have learned during this vid I haven't seen anywhere else. CORN STARCH besides flour? That's the key here. Potato starch might be better, but we all have corn starch. The water spritz is something I've never ever seen brought up before either. I absolutely need to try this with my Bulldog sauce soon.
Brian I wanted to thank you again for your videos which are as close to perfect as I think one can get. Every recipe is delicious and fool proof. Thank you for what you do.
Gosh I miss my tonkatsu place in Tokyo (closed since covid) so Bri please leave an address of the place you visited! The only thing I’d add is freshly ground toasted sesame to the sauce. That’s why the store brought bull dog is thinner than Bri’s homemade sauce, it’s meant to be thickened by sesame paste on a ceramic / wood mortar and pestle.
1:52 I am SO glad to see someone using molasses in the tonkatsu sauce! Every at-home recipe I've seen misses this ingredient, but there's a deep fruity vibe to tonkatsu sauce, like prunes, that works so well with the katsu, and you simply don't get without it. This is the way.
Hey, Bri! When are you going to publish a cookbook?? We really need one from you. I've made a few of your recipes, but not enough because I don't like to write out your recipes and try to decipher them later. I'm sure many other fans feel the same way I do. Your jumbo muffins are probably the most popular recipes I have prepared. My family really enjoys them.
Wow, I have made schnitzel many many times but this Japanese version is amazing, so crispy and tender. This technique makes all the difference. I did get the "flake" panko from our local Asian grocery store. Thanks for another great recipe.
Wow this recipe is probably the most authentic one done by a western content creator. I had to go to Japan to buy bags of their panko (trust me this is the most important ingredient) but now I’m going to try this water spritz thing. Thanks Brian!
So happy to see this one! I lived in Tokyo for 5 years. Now back in the US, I've been trying to recreate the perfect Tonkatsu for years. The namapanko is a must!! Great tips. I've even tried freezing and blending white bread to get those perfect shards. Can't wait to try this!
This is my favorite dish when I got our local Japanese place and I also enjoy it with Chicken. I can't wait to try this. Thank you!! Great tricks too by the way and you are correct it's that crispiness that makes all the difference.
Aha! Straining the dust out of the panko and just barely moistening the shards was the last piece of the puzzle for me, Brian. My family and I went to the Azuma House on Broadway in Chicago for decades, and one of my favorite offerings of theirs was tonkatsu pork chops. I've tried to duplicate it forever, but without success. I look forward to trying your recipe. Thanks!
If you have access to an Asian bakery that sells shokupan, or Japanese milk bread, you can make your own legit nama panko at home. Slice the loaf and let the slices sit out and stale a bit. Then just run them through a food processor and pulse until you get that nama panko consistency. It's what I do at home, although it's really tough not to actually just eat the shokupan. 🤤 Quick edit: potato starch is the go-to here. Corn starch can be used in a pinch, but the Japanese definitely use potato starch. It's easy to find online or in Asian supers.
One thing we did in the restaurant for nama panko was we just ground up shokupan in the food processor! This is a great solution too. For some dishes (wagyu katsu) we brunoised the shokupan so the coating was cubes... it was a huge pain but amazing and looked sweet
Brian holy cow dude you just elevated my katsu game beyond my hopes and dreams. Idk how you figured out how to make a katsu sauce that tastes exactly like pickled fukujinzuke, but you did it. And mind blown with the spritzing the panko to be able to cling more panko onto the cutlet. You are a savant... 🙏🏾🤘🏾🤙🏽🔥
I had this fairly often when I was in Okinawa but I remember it being much thinner, possibly 1/2 as thick as what you made. Granted that was nearly 40 years ago, things change. Still, a very excellent winter dish.
Will try out your recipe, looks like a lot of great details. One question, why not recommend using a suribachi, a Japanese mortar, and grind lightly toasted sesame seeds and combine with the sauce? In your video at the shop in Japan this is what you show. Most of the better Tonkatsu shops I went to would give a suribachi with toasted sesame seeds with order and you could grind the sesame seeds yourself. To make your Tonkatsu even more authentic good to serve with rice and make some simple quick Japanese pickles. Thanks so much for your video!!!
I’ve also experimented, mostly with chicken. If instead of deep frying you want to bake, I found a trick that really works! Slice the chicken breasts into relatively even cutlets. (Instead of pounding, slicing into cutlets works just as well) Take your (organic) panko and coat a skillet with organic olive oil or organic sunflower oil, and put the panko in, tossing and turning until the panko is well toasted, put in a cold bowl to cool and stop cooking. Do the same stuff, flour, egg, then the pre-toasted panko..bake in the top of a hot oven on a rack or on parchment paper..you’ll be amazed how close this turns out to deep fried..without messing with deep frying! Makes the best crispy chicken sandwiches in addition to a chicken-katsu type dish! Don’t be afraid of toasting the panko well, I’ve found it doesn’t really darken that much in the baking..do a big batch, the cutlets freeze super well and reheat in the oven fantastically..
Tonkatsu is so tasty, and your recipe looks so good and makes it look do-able and tons of key tips I never knew about! Are there other Japanese foods you plan to do for the channel? Would be sick if you did something based on RamenLord's stuff and he's just up the road a bit in Chicago!
You should use a toast rack for thick even texas thick toast to hold the tonkatsu / pork schnitzel. We bought a regular one and had to dremel evey other divider out, we even made one to hold battered/breaded deep fried fish, as you said it keeps the coating crisper but also drains any excess oil. What makes tonkatsu, tonkatso the the japanese style panko other wise it is pork schnitzel. RE: the bulldog sauce it tastes like a sweeter HP brown sauce to us, i think the americans have A1 sauce, we just doctor up the HP sauce or whatever brown sauce we have to hand and call it done unless it is one of those have the family over type meals where we make the extra effort to make scratch sauce. Thanks for the video, take care, God bless one and all.
Thanks for making this video Brian. I tried making this in the past and it just never ended up being the same as what I’ve had in restaurants. I appreciate the research you did on the panko crumbs! Thanks for the recipe!
This one was awesome. Thank you for the water spray tip, it sounds life changing for those of us who love panko coated stuff. And I can't not mention them feet, damn... 😜
This is so crazy! My husband and I were just talking about making tonkatsu last night! I’ll definitely be trying Bri’s recipe in the next couple weeks!
My goodness this has got to be one sweet tasting chop, you put a ton of thought into recreating this experience. I can't wait to try the sauce too! Made In has got to love you. That is some special footage of sauteing that cutlet and the colour on the cauliflower is great!
Greetings from Sweden. I've been to Japan too and I ate Tonkatsu many times. I've tried to make it at home too, and around Christmas I use Christmas ham, since it's cooked and I just need to use the bread station and I just need to fry it. Thank you! I will try your Tonkatsu sauce. Have a good day.
Hey Brian! A top tip I got from a British chef: don’t bother with flour/starch and egg. Mix them into a batter! Saves the extra work and the breadcrumbs adhere MUCH better. I won’t go back to the old way now. It’s just so much better.
@@jasonsteigerwald2321 It saved me the headache of the gross sensation of dipping each schnitzel in flour and egg too. I know you can use a wet hand/dry hand method, but this just saves so much trouble with time and washing up and the result is so much better too.
I do both ... I use whole wheat flour to coat the pork. It gives it a subtle, slightly nutty taste which I love. Then I dump the rest of that flour (normally no more than about two tablespoons per two eggs) into my eggs and mix it well. Does this eliminate any work? No. Does it result in tasty breaded pork chops? Yes. Also, I use a meat tenderizer hammer (looks like a hammer with little spikes on one side) to flatten and perforate the chops at the same time. Some butchers also have a machine for this, so when you buy pork chops and you know you want to make Schnitzel/tonkatsu, they'll just run your chops through it and save you a bit of work.
I've been seeing these on those travel-style long-format ASMRish videos. I've never tried to recreate them because I just knew those breadcrumbs weren't anything I'm familiar with, but now I know where to start.
I’ve seen a tonkatsu shop in Japan that had a window around the breading area and you could see them making the panko. A stack of white loaves of bread and a shredding machine on hand.
Oh hell yeah! I've been craving some Japanese Tonkatsu for over a week and I've been watching videos about it almost everyday. Your video is definitely the tipping point, so I'm doing some this weekend. Lets gooo! 🐖🤤👍
Brian! I can't wait to try this! I would love to see you take this and make Katsudon in another video because it is my favorite and I feel like its something that not a lot of the Japanese restaurants I have been to in the States serve and so many people are missing out!
Let’s eat this thing. Haven’t watched this one with my son yet, but he’ll miss the dance break at the end. 😂 Slick move framing you at the side to make room for the video recommendation though.
Hey Brian! What do you do with your cooking oil after? Sorry if you’ve answered this many times before. The comments section has very strong opinions about this it seems. I’m unclear on how many times it can be reused and how to dispose in an environmentally friendly way.
Awesome vid, gonna try this soon. But I'm wondering how you always have perfectly clean sheettrays, pans and stove top! Mine always have some residue stuck to them somehow. Can you do a video?
Thanks for this and all your other recipes! I regularly make your sandwich bread, from the BLT video, as well as the focaccial and both are outstanding. Can we get a Japanese milk bread recipe?
Sweet, Costco had pork loin on sale a few weeks back, and I got a huge one for like $14 and divided it into several future meals in the freezer: All I need is a couple hours to defrost then I’ll be able to try this out.
good way to thaw is throw your meat into a bowl with cold water and let the cold water run slowly from the tap. Adam Ragusea has a cool video on it, I've been using it since I saw it
Ah yes, the sixth mother sauce; ketchup. Gosh, we love ya Bri and Lorn. Feeding us and making us laugh our butts off. Thank you; always looking forward to your videos.
Dude, THANK YOU for using the correct temperature for deep frying stuff. I see way too many TH-cam cooks saying to get your oil to 350. Maybe if you're at a professional level you can do that, but for the rest of us mortals that's a good way to burn your food. 325 is way better for home cooks
I always appreciate that you explain why we do certain techniques, the effects of doing it differently, and viable substitutions. Really makes me feel like I understand the process and can adapt those techniques to other dishes. Another banger, looks great. Can't wait to try it. Thanks Bri!
As a Japanese living in Canada who has been missing Japanese raw panko all these years, spraying water is such a brilliant genius idea! I’ll definitely try it. Thank you so much!
I buy panko from a manufacturer calles "Lobo" it's from Thailand they have coarse japanese stype panko (red) and fine panko (blue). They explicitly state that you should spray water on the panko to soften it up, I'm doing this ever since. But I bake a lot of shokupan also, so I might just try to make real fresh panko from leftovers.
Thanks for the spraying tip! I cook tonkatsu pork quite often, but never tried to spray the breading with water.
It works great. My pork was crispier than ever.
You have so many great tips in this recipe!
I’m Japanese living in the U.S.
I can tell this will be better than my mom’s
I will definitely try this one!
Rehydrating sifted-out panko is an absolutely genius hack I'm looking forward to try! Certainly looks like the closest approximation short of actually taking stale de-crusted shokupan to a specialized food processor.
The chefs I watched in Tokyo really give a good spanking after the starch to make sure the bulk of the excess is off and they let the egg wash drip until there's only a slow trickle. If you ever revisit this recipe, consider a two-stage fry; one to bring the pork to temp, and the other to really give the exterior that final crisp. The only other thing left is to try to source pork with berkshire pedigree for that kurobuta experience.
Great video as always.
spraying the panko to make it more like the soft breading they use in Japan is brilliant. this is what sets this recipe apart
I really like Tonkatsu and I come from a country where pork cutlets in breading is one of the main staples of the national cuisine. I thought I knew everything about crunchy cutlets, I used Japanese panko and starch, and made my own Tonkatsu sause, and yet you still manage to bring this easy but amazing recipe to a new level with wet panko shards. Bri-dog you are a freakin' genius
The amount of information you fit into these videos is astounding.
Absolutely love all those details I wouldn't think about myself, such as sifting the panko and spraying it lightly with water. That makes so much sense!
Thank you, Bri!
I fry most of my meats in a similar way, but spraying the cutlet with water to get more breading to stick is something I need to try. And you used basically my favorite cut of pork for the purpose! I typically use potato starch versus cornstarch, but both are great. Also, that cover photo was freaking excellent work. What a great shot.
I spray with broth for a bit of added MSG on the crust, but only when I cook for guests. If you eat alone, plainer can be better.
Sweet potato starch is even better than corn starch in this application. It's a real secret weapon for great crispy fried stuff at home.
Woah woah woah, I have potato starch on hand but sweet potato starch?
Where the hell can I buy that🤒
@@canaldecastait’s sold in any Asian market.
Agreed. Corn starch isn't native to Japan, but potato starch is.
@@canaldecastaany Asian store and it's super duper cheap.
made this on the weekend with nice Spanish iberico chops, worked out perfectly!
This is spot on. My best friend's family owned an amazing katsu restaurant while we were in HS. I have missed this dearly. We used to go to Mitsuwa and pick up box loads of milk bread panko from the bakery. Now make a katsu curry! 😍
Fantastic recipe. Tonkatsu is underrated in my opinion but when done well is absolutely excellent.
i always love how approchable his recipes look many other cooking youtubers make it very fancy and so complicated i cant even imagine doing them he offers so many alternatives and simplicty . thank you
Joshua Weissman? lol
@@dimasakbar7668 exactly
Brian, try again by swapping out the corn starch with potato starch. This is a Korean fry trick. I switched to potato for my Katsu recipes.
Good stuff. Keep it coming. JC
Hey, it looks great! I think closer to 1 cm is the measurement for thickness on the chop. I think 1 inch or just under 1 inch is too thick, just my preference, though.The cabages look to be about the same. Great knife work! I would need to use the mandolin to get it that thin and consistent (USE A GUARD PEOPLE. My mom cut her finger on it once and she needed to get the wound chemically burned to seal it closed.). I recommend only ever going halfway up the sides of your cooking vessel with hot oil for deep frying and with sugars for syrups. Sugar or hot oil boiling over is very dangerous in the kitchen. Using a vessel much larger than the volume of fluid you are using is a great precaution to take to avoid such a danger. Final shot looks amazing!
Thanks, first time I've heard these tips! Will try soon. --- made last night and it was the best i have ever made and it is because of your tips about using corn starch for dredging (i used potato starch) and spritzing the panko with water...yes, that made a difference. Mahalo!
This is like Polish "schabowy" but with panko instead of normal breadcrumbs and with a gravy
Can't wait to try it out after xmas!
I discovered an incredible ingredient for dredging, BUTTER POWDER, in with the starch it adds great flavor.
i was in japan this year myself. great experience. loved the country and the people...peace out
Incredible attention to detail, as usual. This is why you're my favorite cooking channel, period.
i made these last night, OMG they turned out soo good. i had everything in fridge for them and the sauce except japanese panko, i made a special trip for the panko and you are right they are key to this recipe seems like a small thing and regular panko would be ok but no. My brother is a line cook at a high end steak house and i had him over for dinnner and he was toughly impressed.
Corn starch also helps prevent the breading from browning too early.
Seeing that nama panko sub and vertical draining, someone clearly doing their homework, or perusing the Japanese side of cooking channel. Awesome work as always
I'm completely floored how much I have learned during this vid I haven't seen anywhere else.
CORN STARCH besides flour? That's the key here. Potato starch might be better, but we all have corn starch. The water spritz is something I've never ever seen brought up before either. I absolutely need to try this with my Bulldog sauce soon.
Brian I wanted to thank you again for your videos which are as close to perfect as I think one can get. Every recipe is delicious and fool proof. Thank you for what you do.
I love cooking this. One of the best culinary treasures ever invented. It's cheap, too!
I love katsu! I love how bulletproof your recipes are. Can we get a ramen recipe someday
Ramen is on the list for November!
Hey Bri, Since you’re in St Louis, you can go to Nudo house for your ramen inspiration. Best ramen I’ve had since I left Okinawa.
@@BrianLagerstrom Your ramen video will get flooded with Narutards!
Gosh I miss my tonkatsu place in Tokyo (closed since covid) so Bri please leave an address of the place you visited!
The only thing I’d add is freshly ground toasted sesame to the sauce. That’s why the store brought bull dog is thinner than Bri’s homemade sauce, it’s meant to be thickened by sesame paste on a ceramic / wood mortar and pestle.
1:52 I am SO glad to see someone using molasses in the tonkatsu sauce! Every at-home recipe I've seen misses this ingredient, but there's a deep fruity vibe to tonkatsu sauce, like prunes, that works so well with the katsu, and you simply don't get without it. This is the way.
I will probably use my date molasses instead since I’m always looking to use it.
@@annchovy6 Excellent choice, should make for a great sauce.
Hey, Bri! When are you going to publish a cookbook?? We really need one from you. I've made a few of your recipes, but not enough because I don't like to write out your recipes and try to decipher them later. I'm sure many other fans feel the same way I do.
Your jumbo muffins are probably the most popular recipes I have prepared. My family really enjoys them.
No plan for book right now. Recipes are in description usually if that helps.
So glad you went to Katsukura! I've been in Tokyo for a while now and that's a spot I ALWAYS try to take people to.
Wow, I have made schnitzel many many times but this Japanese version is amazing, so crispy and tender. This technique makes all the difference. I did get the "flake" panko from our local Asian grocery store. Thanks for another great recipe.
Wow this recipe is probably the most authentic one done by a western content creator. I had to go to Japan to buy bags of their panko (trust me this is the most important ingredient) but now I’m going to try this water spritz thing. Thanks Brian!
Spray water to Panko that’s definitely something new to learn. I assume it helps crumb stay on pork. Neve thought about spray water to crumb
So happy to see this one! I lived in Tokyo for 5 years. Now back in the US, I've been trying to recreate the perfect Tonkatsu for years. The namapanko is a must!! Great tips. I've even tried freezing and blending white bread to get those perfect shards. Can't wait to try this!
BIG tip on spraying the panko with water. It makes sense!! Going to try it out next time I make tonkatsu.
Whoa whoa whoa whoa! Spritzing water over panko? Is brilliant!!!! Can’t wait to make this. Thank you for the tip Bri!
The way you incorporate different techniques and flavors really sets this recipe apart. You've definitely elevated my cooking game! 👌👌🤩
As a European... Molasses
Great recipe. I had fab tonkatcu in Kobe. No one here can make it right. Love the scenes from Jay's. Lived at Connecticut and Grandfr several years,.
This is my favorite dish when I got our local Japanese place and I also enjoy it with Chicken. I can't wait to try this. Thank you!! Great tricks too by the way and you are correct it's that crispiness that makes all the difference.
Namapanko is definitely next level. I’m looking forward to trying your method.
Aha! Straining the dust out of the panko and just barely moistening the shards was the last piece of the puzzle for me, Brian. My family and I went to the Azuma House on Broadway in Chicago for decades, and one of my favorite offerings of theirs was tonkatsu pork chops. I've tried to duplicate it forever, but without success. I look forward to trying your recipe. Thanks!
THANK YOU! I don't know if you saw my suggestion for this, but I'm SO happy to see it! Thank you, Thank you!!
If you have access to an Asian bakery that sells shokupan, or Japanese milk bread, you can make your own legit nama panko at home. Slice the loaf and let the slices sit out and stale a bit. Then just run them through a food processor and pulse until you get that nama panko consistency. It's what I do at home, although it's really tough not to actually just eat the shokupan. 🤤
Quick edit: potato starch is the go-to here. Corn starch can be used in a pinch, but the Japanese definitely use potato starch. It's easy to find online or in Asian supers.
This looks amazing, and opens the door for home cooks to make katsu curry and katsudon. I'd love to see your take on either (or both) of those!
One thing we did in the restaurant for nama panko was we just ground up shokupan in the food processor! This is a great solution too. For some dishes (wagyu katsu) we brunoised the shokupan so the coating was cubes... it was a huge pain but amazing and looked sweet
Brian holy cow dude you just elevated my katsu game beyond my hopes and dreams. Idk how you figured out how to make a katsu sauce that tastes exactly like pickled fukujinzuke, but you did it. And mind blown with the spritzing the panko to be able to cling more panko onto the cutlet. You are a savant... 🙏🏾🤘🏾🤙🏽🔥
Thank you for being the first person to use a mandolin without screeching at people to be careful when using a mandolin
I ate this and rice/mac salad for like 6 mos in Hawaii, its so so good and I dont like pork chops normally. Thank you for this version with a recipe.
I had this fairly often when I was in Okinawa but I remember it being much thinner, possibly 1/2 as thick as what you made. Granted that was nearly 40 years ago, things change. Still, a very excellent winter dish.
Will try out your recipe, looks like a lot of great details. One question, why not recommend using a suribachi, a Japanese mortar, and grind lightly toasted sesame seeds and combine with the sauce? In your video at the shop in Japan this is what you show. Most of the better Tonkatsu shops I went to would give a suribachi with toasted sesame seeds with order and you could grind the sesame seeds yourself. To make your Tonkatsu even more authentic good to serve with rice and make some simple quick Japanese pickles. Thanks so much for your video!!!
I’ve also experimented, mostly with chicken. If instead of deep frying you want to bake, I found a trick that really works! Slice the chicken breasts into relatively even cutlets. (Instead of pounding, slicing into cutlets works just as well) Take your (organic) panko and coat a skillet with organic olive oil or organic sunflower oil, and put the panko in, tossing and turning until the panko is well toasted, put in a cold bowl to cool and stop cooking. Do the same stuff, flour, egg, then the pre-toasted panko..bake in the top of a hot oven on a rack or on parchment paper..you’ll be amazed how close this turns out to deep fried..without messing with deep frying! Makes the best crispy chicken sandwiches in addition to a chicken-katsu type dish! Don’t be afraid of toasting the panko well, I’ve found it doesn’t really darken that much in the baking..do a big batch, the cutlets freeze super well and reheat in the oven fantastically..
This is greatest dish ever made thank you for this knowledge!
Tonkatsu is so tasty, and your recipe looks so good and makes it look do-able and tons of key tips I never knew about! Are there other Japanese foods you plan to do for the channel? Would be sick if you did something based on RamenLord's stuff and he's just up the road a bit in Chicago!
Interesting move, Brian! Spraying the panko and then spraying the panko'd pork chop... I'll have to try that out!
The stale milk bread/wet panko tip is why Brian is the GOAT
You should use a toast rack for thick even texas thick toast to hold the tonkatsu / pork schnitzel. We bought a regular one and had to dremel evey other divider out, we even made one to hold battered/breaded deep fried fish, as you said it keeps the coating crisper but also drains any excess oil. What makes tonkatsu, tonkatso the the japanese style panko other wise it is pork schnitzel.
RE: the bulldog sauce it tastes like a sweeter HP brown sauce to us, i think the americans have A1 sauce, we just doctor up the HP sauce or whatever brown sauce we have to hand and call it done unless it is one of those have the family over type meals where we make the extra effort to make scratch sauce. Thanks for the video, take care, God bless one and all.
Hi I'm watching from Japan!!
When you eat tonkatsu, I recommend you "Otafuku sauce" and with mustard.💯
Great video! Chops look really good. Probably best info is using starch instead of flour. Thank you. Videos are always great.
Awesome and much appreciated details on the "not your typical panko" !!
Thanks for making this video Brian. I tried making this in the past and it just never ended up being the same as what I’ve had in restaurants. I appreciate the research you did on the panko crumbs! Thanks for the recipe!
Great video, small thing: I find that flattening a piece of meat is much easier to do AFTER jaccarding so I'd inverse those two steps.
This one was awesome. Thank you for the water spray tip, it sounds life changing for those of us who love panko coated stuff.
And I can't not mention them feet, damn... 😜
This is so crazy! My husband and I were just talking about making tonkatsu last night! I’ll definitely be trying Bri’s recipe in the next couple weeks!
I live in STL and was literally asking myself if jay's would have that panko, then boom jay's on my screen. love seeing my city!
My goodness this has got to be one sweet tasting chop, you put a ton of thought into recreating this experience. I can't wait to try the sauce too! Made In has got to love you. That is some special footage of sauteing that cutlet and the colour on the cauliflower is great!
Greetings from Sweden.
I've been to Japan too and I ate Tonkatsu many times. I've tried to make it at home too, and around Christmas I use Christmas ham, since it's cooked and I just need to use the bread station and I just need to fry it.
Thank you! I will try your Tonkatsu sauce.
Have a good day.
I just made the sauce and wow does that taste amazing.
One of the simplest, most satisfying things to eat.
That spray method is genius!!!
Hey Brian! A top tip I got from a British chef: don’t bother with flour/starch and egg. Mix them into a batter! Saves the extra work and the breadcrumbs adhere MUCH better. I won’t go back to the old way now. It’s just so much better.
Sounds like a cool technique to apply when i have my semi-annual deep fry cooking session.
That’s freaking genius!!
@@jasonsteigerwald2321 It saved me the headache of the gross sensation of dipping each schnitzel in flour and egg too. I know you can use a wet hand/dry hand method, but this just saves so much trouble with time and washing up and the result is so much better too.
I do both ...
I use whole wheat flour to coat the pork. It gives it a subtle, slightly nutty taste which I love. Then I dump the rest of that flour (normally no more than about two tablespoons per two eggs) into my eggs and mix it well.
Does this eliminate any work? No. Does it result in tasty breaded pork chops? Yes.
Also, I use a meat tenderizer hammer (looks like a hammer with little spikes on one side) to flatten and perforate the chops at the same time. Some butchers also have a machine for this, so when you buy pork chops and you know you want to make Schnitzel/tonkatsu, they'll just run your chops through it and save you a bit of work.
This works for chicken but not with tonkatsu. I've tried. It alters the texture. You get something closer to tempura.
This turned out incredibly good! Love the sauce and the pork does come out sooo juicy 😋. Thanks for the killer recipe 👏
here I was going into this video thinking I've heard it all. completely changed how I'm gonna approach katsu!
I've been seeing these on those travel-style long-format ASMRish videos. I've never tried to recreate them because I just knew those breadcrumbs weren't anything I'm familiar with, but now I know where to start.
Made it and it was great! Added some honey to the sauce
6:28 question - you mentioned it being "milk bread". Wouldn't spraying some milk over the crumbs be closer to that?
delicious ! I have to buy my ingredients now, so inspired to cook .
Thank you for your time and posting.
I’ve seen a tonkatsu shop in Japan that had a window around the breading area and you could see them making the panko. A stack of white loaves of bread and a shredding machine on hand.
My daughter is going to be so happy!
The feet pics?
@@PorcupineTreeEOJ Huh? She loves tonkatsu so she will be excited to see a new recipe
Guess you didnt watch the video lol@@davidmun1601
you're so right about the larger panko crumbs. it's relatively difficult to find panko as large as the ones at most good tonkatsu places in japan :(
also nama panko translates to fresh panko - which probably means they use slightly stale regular milk bread and shred them into panko
Man that breading technique looks next level! Can't wait to try it 🤠
loved your tikka masala recipe any chance you could do a saag recipe! please!
Would love to. Maybe not its own video but I'll need to fit it in.
@BrianLagerstrom hey man you do your thing if it comes out next year sometime thats fine! And thanks regardless!
Oh hell yeah! I've been craving some Japanese Tonkatsu for over a week and I've been watching videos about it almost everyday. Your video is definitely the tipping point, so I'm doing some this weekend. Lets gooo! 🐖🤤👍
Brian! I can't wait to try this! I would love to see you take this and make Katsudon in another video because it is my favorite and I feel like its something that not a lot of the Japanese restaurants I have been to in the States serve and so many people are missing out!
Tonkatsu its my favorite dish and only in Japan I've tried the best ones.
I make this dish at least twice a month. Thanks for the tips; I'll have to keep an eye out for those imported breadcrumbs.
Are we ever going to get the vlog of that Japan trip? I've been waiting for that.
What are you supposed to do with that plain cabbage, dip it in the sauce? Does it taste like anything? Chop looks great btw
Delicious !
Cooking is my best hobby
Freshly ground sesame seeds is a delicious and authentic addition as well
Let’s eat this thing. Haven’t watched this one with my son yet, but he’ll miss the dance break at the end. 😂
Slick move framing you at the side to make room for the video recommendation though.
Hey Brian! What do you do with your cooking oil after? Sorry if you’ve answered this many times before. The comments section has very strong opinions about this it seems. I’m unclear on how many times it can be reused and how to dispose in an environmentally friendly way.
Awesome vid, gonna try this soon. But I'm wondering how you always have perfectly clean sheettrays, pans and stove top! Mine always have some residue stuck to them somehow. Can you do a video?
Tonkatsu is one of my favorite things to order on my trips to Japan. Yum
Thanks for this and all your other recipes! I regularly make your sandwich bread, from the BLT video, as well as the focaccial and both are outstanding. Can we get a Japanese milk bread recipe?
Sweet, Costco had pork loin on sale a few weeks back, and I got a huge one for like $14 and divided it into several future meals in the freezer: All I need is a couple hours to defrost then I’ll be able to try this out.
good way to thaw is throw your meat into a bowl with cold water and let the cold water run slowly from the tap. Adam Ragusea has a cool video on it, I've been using it since I saw it
Oh I thaw that video too. TBH, I don’t think I’ve watched too many Ragusea videos this year: Maybe I should take a peak.
Ah yes, the sixth mother sauce; ketchup. Gosh, we love ya Bri and Lorn. Feeding us and making us laugh our butts off. Thank you; always looking forward to your videos.
Dude, THANK YOU for using the correct temperature for deep frying stuff. I see way too many TH-cam cooks saying to get your oil to 350. Maybe if you're at a professional level you can do that, but for the rest of us mortals that's a good way to burn your food. 325 is way better for home cooks