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Tonkatsu とんかつ

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Tonkatsu とんかつ

食材

10 項

調整用量

—Pork chop

—Cabbage

—Tonkatsu sauce

—Sesame sauce

Equilibrium brine

—Milk/water

—1.5% salt

—2% brown sugar

Breading

—Egg

—AP flour

—Panko

步驟

01

Beat the pork chop with a meat tenderizer to soften its muscles.

02

Brine overnight.

03

Pat dry and dredge in the breading (flour, egg wash, then panko).

04

Fry till cooked.

步驟 4 照片 1

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備註

Milk does help tenderize the meat texture further. There’s nothing wrong with using water either. Water brines allow the meat to sort of stay true to its nature. I use milk if I have extra in the fridge. Juicy tender when properly prepped and cooked. Beats most mediocre shops :)