Hide makes the best tonkatsu I’ve ever had, and not only have I had tonkatsu from a tonkatsu restaurant in Japan, I’ve also had his mother’s tonkatsu. And I still stand firm in my opinion: Hide makes the best. (His mother is better at cooking everything else, though. You know how it is with mom superpowers.)
Hide says he cheats by using tenderloin, whereas tonkatsu is traditionally made with other, less awesome cuts of pork. I’ve waxed loquacious about the greatness of pork tenderloin in another post, so I’ll spare you a repeat.
- Prepare your ingredients: set up a bowl of corn starch (or flour), beaten egg (with a splash of water), and panko (Japanese bread crumbs, do not substitute another kind). Slice up your tenderloin and sprinkle it with salt and pepper (or mix the S&P into the corn starch).
- Dip each slice of tenderloin into the corn starch first, the beaten egg second, and the panko third. Carefully coat evenly in all cases.
- Deep-fry in oil (we use vegetable oil). To test whether the oil is hot enough, Hide drops a single piece of panko into the oil and checks whether the sizzle is sufficiently vociferous. Also, if the oil too hot, the outside while cook too quickly, leaving the inside raw. Of course, Hide doesn’t know how to tell when the oil is too hot, but somehow manages to cook it perfectly every time. I suggest you get a thermometer and look up the recommended temperature for deep-frying pork, if you’re worried.
- The slices are done when they have achieved a gorgeous golden brown colour. Place on a paper towel (or wire rack, if you’re so lucky to have one) to allow excess oil to drain off. Hide shoots for medium-well doneness (because we’re always buying manager’s special…).
- Serve over rice with tonkatsu sauce.
Note: the best sauce to use is Bulldog brand. Kikkoman also makes a tonkatsu sauce, which is slightly thicker and tastes somewhat different from the Bulldog sauce. The Bulldog sauce is standard in Japan.