Tonkatsu on Sunday

Today I embarked on a cooking mission I’m most afraid of – deep frying. I’ve never done it at home for fear of the unsightly mess and most importantly, my fear of boiling hot oil splashing onto me. However, after reading up on how to deep fry safely at home using a wok, I decided to pluck up all courage, dress in long sleeves from head to toe for protection and give Nami san’s Tonkatsu recipe from Just One Cookbook a good shot.

Tonkatsu is one of Daniel’s favourite Japanese dish. He loves the crispy breadcrumbs and a good hearty piece of pork. When we were studying at Keio donkey years ago, there was a Tonkatsu restaurant near Hiyoshi station which we absolutely adored. The restaurant had simple deco and only served Tonkatsu. You could have as many bowls of rice and miso soup as you wanted. Perfect for hungry students who wanted a cheap meal out.

When we visited Tokyo in 2012, my ex-manager generously treated us to Wako at Ginza. That brought our liking for Tonkatsu to a whole new level. It’s now our must-visit restaurant when we set foot in Japan next.

It is by no surprise that Nami-san has once again shared a really reliable recipe. I’ve been trying out a few of her recipes online since I have accumulated quite a few bottles of condiments which are so versatile when it comes to Japanese cooking. Also, once I find a reliable source of recipes online I tend to want to stick to them.

The Tonkatsu turned out to be really crispy on the outside (thanks to double frying) and juicy on the inside. While it tasted good, I reckon my Tonkatsu can look more golden brown than dark brown. Perhaps Nami-San can shed some light on how I can improve on that?

Tonkatsu is of course best served with Tonkatsu sauce. If you live in Frankfurt, you’ll know how ridiculous Asian supermarkets charge for a bottle of sauce. Therefore I’m so glad that Just One Cookbook has a homemade Tonkatsu sauce recipe!

When I had a look at the list of ingredients for the sauce, I was dumbfounded. It was shockingly simple! Is that all I’ll need for such a delicious sauce? I made my own sauce as I really didn’t want another bottle sitting somewhere in the kitchen. It tasted great! Dare I say it tasted better than bottled Tonkatsu sauce?

We love Japanese food A LOT. I’m just really happy that an amateur cook like me has ventured out of my comfort zone to pick up new cooking skills and cook dishes from my favourite cuisine.


12 thoughts on “Tonkatsu on Sunday

  1. Pingback: Crispy Baked Chicken « Chronicles of Yoyo

  2. Hi Yolande! Thank you so much for trying these recipes and linking back to my posts. 🙂 As for the color of the tonkatsu, I think it could be the temperature of the oil. If you’re new to deep frying, it’s nice to have a thermometer to check the temperature. When the oil is too low, the panko sucks up too much oil and you don’t want oily tonkatsu. But when it’s too high, the panko turns brown too fast. Deep frying at the right temperature is a key for good deep fried foods. 🙂 You will get used to it. I made a lot of mistakes in the past too. So happy to hear you liked the homemade sauce. Thank you once again!

    1. Haha! I was so afraid to set the kitchen on fire and have oil splashed all over me since I don’t have a deep fryer. Phewww… There’s an oven-baked option which I’ll try next time. Definitely safer!

      1. erm… i was planning to. but forgot about it. he he. and i could not find the right cheese. i made chocolate dipped strawberries though. 🙂 sheepish…

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