Giant Korean Tonkatsu (Wang Donkatsu)
650kcal
Ingredients
- 2 pieces pork loin cuts (cutlet meat)
- 2 pinch salt
- 2 pinch pepper
- 1/4 cabbage
- 4 pieces danmuji (pickled radish)
- 2 tbsp rice
- 1/2 bag panko
- 1.5 L oil
Batter
- 2 eggs
- 100 g flour
- 70 g water
- 1 tsp salt
Korean Tonkatsu Sauce
- 20 g butter
- 2 tbsp flour
- 5 tbsp ketchup
- 2 tbsp sugar
- 3 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 60 ml milk (Restaurants secret)
- 180 ml water
- 1 pinch MSG (Restaurants secret)
Keyonnaise (ketchup & Mayo Sauce)
- 2 tbsp ketchup
- 3 tbsp mayonnaise
Method
Tenderize the Pork
- Pierce the pork with a fork
- and pound with a meat mallet.
- Season both sides with a pinch of salt and pepper.
Make the Batter
- Mix the batter ingredients2 eggs100g flour70g water1 tsp salt
- Coat the pork with the batter and refrigerate for 15-20 minutes.
Make the Tonkatsu Sauce
- Melt 20g of butter and mix with 2 tbsp of flour to make a brown roux.
- Stir in 5 tbsp of ketchup, then add 180ml of water.
- Stir in 3 tbsp Worcestershire sauce,1 tbsp soy sauce,pinch of MSG (the magic powder),and 2 tbsp sugar.
- 60mil of milk is optional, but it adds a creamy, restaurant-style richness.
Panko & Fry
- Coat marinated tonkatsu with panko, pressing firmly for a crispy texture.
- Heat oil to 340°F (170°C) and fry until golden brown and crispy.
Prepare the Sides
- Shred the cabbage.
- Mix 2 tbsp ketchup and 3 tbsp mayo to make a keyonnaise dressing for the salad.
Plating
- Serve the tonkatsu with rice, cabbage and pickled radish on a round big plate.
- Drizzle the cabbage with keyonnaisse.
- Pour the tonkatsu sauce over the cutlets.
Giant Korean Tonkatsu 왕돈까스
- Jal meokgetseumnida!
- 잘 먹겠습니다!
