Japanese Pork Recipes Easy

Japanese Pork Stir Fry 10 Minutes LowCarbingAsian

WebDec 24, 2023 · This addition will infuse your dish with a delightful kick. Step 2 Bring a wok or large skillet up to heat, coated with oil. Add in sliced …

Rating: 4.1/5(33)

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Tonkatsu (Japanese Pork Cutlet) (Video) とんかつ • …

WebAug 11, 2021 · 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 …

Rating: 4.7/5(296)
1. For Tonkatsu, I highly recommend using fresh panko (we call it "Nama Panko"). It's fresh bread crumbs, not a dried one. You can use a food processor to make fresh panko from white bread without crust. Here, I spray water on regular dried panko to create the fresh panko. In 15 minutes, the panko becomes soft and tender. Make sure to get panko from Japan. Western panko breadcrumbs are a bit different. Set aside.
2. Remove the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat when deep frying and prevent it from curling up.
3. In a large bowl or plate, add ½ Tbsp. of oil for each egg you use and whisk them up. By adding oil, the meat and breaded coating won’t detach from each other while deep frying.
4. Heat oil in a wok over medium heat and wait till oil gets 350ºF (180ºC). If you don’t have a thermometer, stick a chopstick in the oil and see if tiny bubbles start to appear around the tip of the chopstick. Alternatively, you can drop one piece of panko into the oil, and if it sinks down to the middle of oil and comes right up, then that’s around 350ºF (180ºC) as well. When the oil reaches that temperature, gently put Tonkatsu into the oil. Keep watching the oil’s temperature and make sure it doesn’t go over 350ºF (180ºC) or else it’ll look burnt.

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Braised Pork Belly (Kakuni) 角煮 • Just One Cookbook

WebDec 11, 2012 · To Braise the Pork Belly. After cooking for 2 hours, drain the water and remove the pork to a paper towel to wipe off the excess oil. …

Rating: 4.7/5(92)
1. Gather all the ingredients.
2. Pound the pork on both sides with a meat pounder (or the back of the knife).
3. Then mold the meat back into the original shape with your hands, and then cut into 2 inch (5 cm) pieces.
4. Heat oil on the heavy skillet over medium-high heat and place the side with fat down. Cook the meat until all sides are nicely browned. To prevent oil splatter, you can use a splatter screen.

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Katsudon Japanese Pork Cutlet and Egg Rice Bowl

WebApr 1, 2015 · Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for …

Rating: 4.9/5(64)
1. Season the pounded pork chops with salt and pepper, and dust with a light, even coating of flour. In one shallow bowl, beat the egg. Put the panko into another shallow bowl.
2. Add thin, even layer of oil to a cast iron pan or skillet over medium heat. The oil is ready when you throw a panko breadcrumb into the oil and it sizzles. Dip the pork into the egg to coat. Transfer the pork to the panko and press it evenly into the meat to get a good coating.
3. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Flip and cook the other side for another 5-6 minutes. Drain on a plate lined with a paper towel.
4. While the pork is resting, add the stock, sugar, soy sauce, and Mirin to a small bowl. In another bowl, lightly beat 2 eggs. Add a tablespoon of oil to a pan over medium heat, and add the sliced onion. Fry the onions until they’re translucent and slightly caramelized.

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