How to Make Tonkatsu
Added 2023-12-02 09:53:38 +0000 UTChttps://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe
Comments
Nope.
James Kenji Lopez-Alt
2023-12-11 17:49:59 +0000 UTCIt’d be saltier!
James Kenji Lopez-Alt
2023-12-11 17:49:51 +0000 UTCOh, hello!
Josh Baker
2023-12-09 02:12:50 +0000 UTCCurious if there would be a difference if you were to pound/flatten and then dry brine?
Brandon Chopper
2023-12-08 16:40:11 +0000 UTCAre the thicker cuts served in restaurants usually SV’ed before breading&frying?
VikR
2023-12-07 16:37:36 +0000 UTCHaha, It must be the flat bottom, with what looks like a slightly depressed ring on the bottom. I swear it looks just like this: https://www.amazon.com/dp/B072NBGPFC
Laurie
2023-12-06 14:40:20 +0000 UTCHaha it’s just a bowl. I’m not sure what would qualify it as a dog bowl! That it’s flat-ish on the bottom?
James Kenji Lopez-Alt
2023-12-06 03:52:45 +0000 UTCI am loving that you used a dog bowl (at least, what looks like a dog bowl to me!) for the egg. And hey, if it's clean, why not?!
Laurie
2023-12-06 03:08:11 +0000 UTCDelicious looking and helpful tips. I particularly enjoyed watching your breading process. I tend to rush the flour step and it was good to see how you took your time to brush off the excess while making sure it was fully coated. Good tips for panko buying too. Thanks!
Cindy Gleason
2023-12-02 14:46:06 +0000 UTC
