Recipe for Tonkatsu Pork Life's Ambrosia Life's Ambrosia
Add oil to a non-stick pan or skillet. Once hot, add the pork and deep fry for 2-3 minutes, flipping halfway through. Once the pork is golden brown, remove it from the pan and place it on paper towels to soak up excess oil. Repeat the process until all the pork is fried. Slice the pork katsu and drizzle with katsu sauce.
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Dip pork in the egg/flour batter, making sure both sides are well coated. Dip battered pork in the (cooled down) toasted panko, firmly pressing panko into the sides. Preheat air fryer to 360 degrees F. Place in basket, spray with oil spray, and air fry at 360 degrees for 15-20 minutes, depending on how thick your pork cutlet is.
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How to Make Pork Katsu. Place the pork cutlets on a cutting board, put plastic wrap over them, and use a meat mallet, rolling pin, or the bottom of a saucepan to pound them to a 1/2 inch thickness. In a shallow dish, beat the eggs and miso until the miso is dissolved. Combine the panko and shichimi togarashi in a separate shallow dish.
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Place the wrapped pork katsu in a freezer-safe container or airtight freezer bag. Label the container or bag with the date of freezing and the contents. Place the container or bag in the freezer. Frozen pork katsu can last for up to 2-3 months in the freezer. To thaw it, remove it from the freezer and let it thaw in the refrigerator overnight.
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Prepare a "coating station" with 3 wide containers. Add flour to one and panko breadcrumbs to another. Crack an egg into the last one and add a small amount of whole milk and cooking oil. Whisk together until smooth. Place the pork in the flour and coat both sides.
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For a second time, dredge the meat in flour and remove excess flour. Next, dip in the whisked egg. Let excess drip off. Lastly, coat with panko crumbs. Coat generously with the panko crumbs. Preheat the air fryer to 325ºF and cook for 7 minutes. Next, increase the heat to 375ºF and flip and cook for 4 minutes.
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Crispy Pork Loin Tonkatsu (Rosu Katsu) Recipe. Prep Time: 10mCook Time: 10mYield: 2 ServingsIngredients. 2 slices pork loin or tenderloin (about 6-7 ounces each) Salt and pepper, to taste;
PorkKatsu7
Preferrably, keep the fried pork katsu whole for reheating. This will prevent extra moisture lost. To reheat refrigerated tonkatsu using an air fryer, place the pork cutlet into the air fryer basket and air fry at 350°F for about 5 minutes or until heated through and crispy. For frozen ones, reheat for about 7 to 8 minutes.
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To season pork katsu before air frying, start by trimming any excess fat from the pork and cutting it into 1-inch-thick slices. Then, in a large bowl, combine flour, salt and pepper, and garlic powder. Dredge the pork slices in the flour mixture, making sure to coat both sides. Next, whisk together eggs and water in a small bowl.
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Heat up the oil in cast iron pan to 335°F. Coat the pork cutlet first in the flour, then transfer to the eggs and then the panko bread crumbs. Place in the hot oil to cook for about 2 to 3 minutes per side. Transfer to a cooling rack. Repeat with the remaining pieces of pork.
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To fry pork katsu from frozen, you should follow these steps: 1. Preheat your oven to 375 degrees Fahrenheit. 2. Place the frozen katsu on a wire rack on a baking sheet. 3. Bake the katsu for about 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees Fahrenheit. 4. Remove the katsu from the oven and let it rest for a.
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Prepare the pork one piece at a time. Take a piece of pork, dip it in the flour mixture, coat both sides, and then do the same with the eggs and the panko. Shake off any excess panko. Fry the pork. Add the pork to the prepped pan, cooking it for about 3-4 minutes on either side until it is golden brown.
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Remove to paper towel lined plate or cooling rack. Repeat with remaining cutlets. While cooking, or prior to starting, whisk together the Katsu sauce ingredients & reserve in refrigerator. Cut the pork katsu cutlets into slices about a ½ inch thick to serve. Sauce can be drizzled on or used as dip.
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Add panko and pulse a few times to combine. Pour the mixture onto the last plate. Dip pork in flour, being sure to coat the surface, then egg, and then the mochi crunch mixture. Heat cooking oil of choice in a skillet to 350F. Place pork cutlet in oil and fry for 3-4 minutes on each side or until golden brown.
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Turn on the heat and bring the oil back to 340ºF (170ºC). While the first cutlet is resting on the wire rack, deep-fry the second piece of pork for 1 minute without flipping. Remember not to touch it for 30 seconds. Flip and cook the other side for 1 minute. Take out the pork and remove the excess oil as before.
Katsu (Pork)
Prepare the meat by making slits on the connective tissue and fat, pounding the meat, and seasoning with salt and pepper. Dredge the pork in the flour, egg, and toasted panko. Bake in the oven until the pork is cooked through. Cut into 1-inch (2.5 cm) thick pieces and serve.
