Upgraded tonkatsu with nama panko
Binging with Babish · ♥ 24.8K likes · 709.3K views · 13 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- shokupan bread
- pork
Cut the shokupan into thick slices, remove the crusts, break it into one inch cubes and process into fresh breadcrumbs in batches.
Making nama panko
- 1 cup buttermilk
- 1–2 tbsp mirin
- 1–2 tbsp rice wine vinegar
- 1–2 tbsp soy sauce
- kosher salt
Marinate the pork in about a cup of buttermilk with one or two tablespoons each of mirin, rice wine vinegar and soy sauce and a generous pinch of kosher salt, at least two hours and no more than 12.
- ¼ cup sesame seeds
- 2 tbsp Kewpie mayo
- 1 tsp rice wine vinegar
- 1 tsp soy sauce
- ½ tsp toasted sesame oil
- 1 tsp granulated sugar
- cabbage
Toast about a quarter cup of sesame seeds, grind about half in a mortar and pestle to a rough paste and mix with the Kewpie mayo, rice wine vinegar, soy sauce, toasted sesame oil, the remaining whole seeds and about a teaspoon of sugar.
- 2 parts ketchup
- 1 parts oyster sauce
- 1 parts plain white sugar
For tonkatsu sauce from scratch, combine two parts ketchup to one part each oyster sauce and plain white sugar.
Rinse the marinade off the pork and press it dry so as little moisture as possible sits under the flour.
Bread as before, tossing the pork in the nama panko in a bowl rather than pressing, so the big crumbs are not squished.
- lard
- peanut oil
Fry in the same lard and peanut oil for three to five minutes; do not finish this more delicate breading in the oven.
Serve with miso soup, steamed rice, Japanese pickles and the dressed cabbage salad, slicing and saucing the cutlet before serving.