Thursday, March 13, 2014

Tonkatsu with two dipping sauces

I was really torn as to what to make for Boat Club this month.  

I had bought a package of Pork Tenderloin Tips previously, thinking I was getting a whole tenderloin, not realizing they were small pieces, but this time I was prepared.

Yup, I knew what I was getting into.

So I pulled out the pieces, and made them like this, Tonkatsu.   This time round the pieces were a lot bigger which made it easy to cut them into slices.

Actually, should I call them Tonkatsu style?  I don't know, but I do know they are so good this way.


2- 2 1/2 lbs. Pork Tenderloin, cut into slices

Flour Dredge
1-2 cups flour
1/2-1 tsp. salt
1/2-1 tsp. pepper
1/2 tsp. onion powder (I like California style onion powder, it has little bits of green in it)

Egg Dip
2 eggs
1 tablespoon milk Whisked together

Final Dredge
1 package Panko  (about 2 cups or so)
(you could season the panko if you like with some dried herbs here, I just thought of it, and will do it the next time I make this)

3 cups oil for frying. 

To start with, cut the pork tenderloin into slices, and trim off any of the silver skin and fat.

 Take the meat mallet and pound them out gently so they are all the same thickness.  Set aside.

Prepare the dredging and dipping ingredients,

 Flour with salt, pepper and onion powder.  Stir together.

 Always taste your flour after you add the seasonings.  Dip a small spoon in the flour, then wet a finger,  dip it into the flour and taste.  You should be able to taste the salt, and if not go ahead and add a little more.  This is all to taste, your taste, not mine.

The cast of characters awaits.

 Dredge the meat into the flour, coating both sides and knocking off the excess flour.

Then dip it into the eggs,

and finally into the Panko Crumbs, pressing the crumbs into both sides of the meat.

Set them aside, I used a parchment lined pan, makes for an easier cleanup.  

 At this point you can put them into the fridge or even the freezer to be cooked at a later time.   If you let them sit for a few minutes with the crumb coating on them, the coating will adhere better and you won't have bits and pieces of them floating in the oil when you fry them.

And I got into the zone and forgot to take a picture of them as they were cooking.  But basically, just let them slip into the hot oil (at least 325 deg.), and cook them for about 2 minutes per side, just til golden brown.   Take out and let them drain.   I have a little trick I use when I'm frying anything, I place the fried food on a couple of coffee filters.   I buy those by the hundreds, they are food safe, and easy to use.
This is the finished platter of Tonkatsu ready to go to Boat Club.  I used them to absorb any steam rising, as well as oil.   They work great.
Serve with some of the spring roll dipping sauce I came up with for Tapas last month, as well as some more traditional Katsu sauce.    Which is so dead easy, I wish I'd known how to make it earlier, and now I do, I will make it again.

Katsu Sauce

1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce 
1/4 cup Hoisin Sauce
1 tsp. Toasted Sesame Oil
1 tsp. sugar

After I mixed the first three ingredients together I tasted it, and decided it needed something, so I added the Sesame Oil, then the sugar and after a final test, the Hoisin sauce.    I then put it in the fridge so the various ingredients could get acquainted.   And it worked.

I got a lot of comments on the pork cutlets and they were good.  In fact, I think I'm going to try the same trick on chicken, later.  hmmmm

Cool, I now have an idea for another post, I'll let you know how it turns out.

In the meantime, try this out, you won't be sorry.  

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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