James Kenji Lopez-Alt
patreon
How to Make Tonkatsu
🕑 Added 2023-12-02 09:53:38 +0000 UTChttps://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe
Comments
James Kenji Lopez-Alt
Nope.
James Kenji Lopez-Alt
It’d be saltier!
Josh Baker
Oh, hello!
Brandon Chopper
Curious if there would be a difference if you were to pound/flatten and then dry brine?
VikR
Are the thicker cuts served in restaurants usually SV’ed before breading&frying?
Laurie
Haha, It must be the flat bottom, with what looks like a slightly depressed ring on the bottom. I swear it looks just like this: https://www.amazon.com/dp/B072NBGPFC
James Kenji Lopez-Alt
Haha it’s just a bowl. I’m not sure what would qualify it as a dog bowl! That it’s flat-ish on the bottom?
Laurie
I am loving that you used a dog bowl (at least, what looks like a dog bowl to me!) for the egg. And hey, if it's clean, why not?!
Cindy Gleason
Delicious looking and helpful tips. I particularly enjoyed watching your breading process. I tend to rush the flour step and it was good to see how you took your time to brush off the excess while making sure it was fully coated. Good tips for panko buying too. Thanks!
