Japanese Fried Pork Cutlet - Tonkatsu Recipe
Last Japanese dish for a while, I promise! We had just come into some great ingredients and we wanted to use them. This week it's the classic pork katsu (or tonkatsu) recipe. This is very much like the kind you would find a nice Japanese restaurant either sliced on a dish on its own, or sliced over a bowl of udon or donburi. We show two different methods of seasoning for the dish, one where we season after it comes out of the oil, and one where we season the meat before it gets its breading. Important that you don't want to season the flour or breadcrumbs, because it may denature the oil while it's frying. You also need to make sure the oil is good and hot before your cutlets go in, because if it's not hot enough, it will soak into the cutlet and will make things oily and greasy.
We also discovered that it's ridiculously easy to make the restaurant-style katsu sauce! That's included in the video as well. Really tasty and zingy. Be careful with the liquid smoke if you decide to use it, as too much will make it taste like BBQ sauce, not quite what we were looking for. We'll be doing a video on our homemade ketchup when tomatoes are back in season around here!
= new reply since forum marked as read
though some don't do pork 
will have to try your sauce - I have never had this dish, don't have many Japanese options around here.
try brown paper bags for fried food, works way better than paper towels - they steam back up and make the coatings soggy in my experience.
