7 tricks to make homemade tonkatsu sauce

Today we bring one of those recipes that, although it comes from well, has a smell of classic. He tonkatsualso known as “Milanese of Japanese Pork” It is a jewel of the Japanese recipe book that deserves to make a place at our tables.

Let’s see What is the tonkatsuwhat is its history, how it is done, how differs from the milanesas in Argentina, what does the salsa tonkatsu casera And, of course, a receta de tonkatsu Step by step, with the secrets and tips necessary to prepare it.

Sobre el Tonkatsu

Imagine one Boneless pork choptender inside, wrapped in a golden layer and well crispy on the outside, thanks to the battering with Panko. That, basically, is the tonkatsu. It is not an unabordable mystery, it is comfort food at its maximum expression, with a touch of oriental sophistication.

It is a central dish in the Japanese gastronomy Contemporary, but it is not ancestral like sushi or ramen. It is, we could say, a “modernized Japanese”, the result of the western influence that arrived in Japan in the nineteenth century.

It is Japanese empanado pork It is traditionally served cut into stripS (to make it easier to eat with sticks) and accompanied by a Special saucewhich gives the acid, sweet and salty touch that balances the unnhemity of the fried pork. In addition, it almost always serves Fine grated cabbage and white rice. A simple but perfect combination.

History and tradition of Japanese Tonkatsu

He tonkatsu He was born in Japan in the nineteenth century, when they began to flirt with Western cuisine. They were inspired by the cutlet o Schnitzel Europeobut they adapted it to the Japanese palate. They put his own name: “ton” It means pig, and “katsu” It is the short version of “katsuretsu”which comes from the English “cutlet”, chop. So it is simply “pork chop”.

The funny thing is that, despite his origin westerntoday is a Japanese classic With all the letters. There are specialized restaurants only in tonkatsuand even bento boxes (those Japanese -style so mononas) where the star is. It is usually served with White rice, Miso soup and pickles. A combo that sounds weird, but it works perfect.

And if we talk about tradition, it must be said that you even have your own salsa tonkatsuespecially created. A dense, mysterious medium sauce, which combines, Vinegar, soyspices and other ingredients. It can be done in homemade version, but it is also bottled.

7 qualities and characteristics that make tonkatsu unique

He tonkatsu It’s not just a piece of fried pork. It has a series of characteristics that raise and distinguish it. Here I detail those that, for me, are the most important and those that make it a memorable dish:

1. At crcancia: This is perhaps your most distinctive feature. Thanks to pankothe outer layer is not just “croclant”, it is extra Crooon, aerated and light. Does not absorb as much fat as common breadcrumbsresulting in a texture that endures.
2. Tender and juicy interior: Despite the frying, it must be juicy inside. This is achieved by choosing the adequate cut (generally Loin or pork sirloin), giving it the right thickness and, fundamentally, fringing it at the right temperature and for the precise time. The meat is white, soft and full of flavor.
3. The magic of the sauce: The salsa tonkatsu casera Or bought, it is essential for the balance of the dish. It is a dense, bittersweet sauce that cuts frying fat and enhances the taste of empanada meat.
4. The contrast of cabbage: A classic and essential accompaniment is the Glaged white cabbage well finite. Its freshness and its slight bitter clean the palate and offer a perfect contrast with the richness of the fried pig and the sauce. It is simple, but incredibly effective to make each bite of tonkatsu He feels renewed.
5. Hidden versatility: Although we know it mainly as a dish with rice and cabbage, the tonkatsu It is the basis of other delicious Japanese preparations. It is used in sandwiches called “katsu sando”(Very fashionable in Argentina); on a bowl of Egg rice in it “katson“, Or even as part of a Japanese curry”katsukare“It is a star ingredient!
6. High level comfort food: As good empanada frying, the tonkatsu It is intrinsically comforting. Is substantial, warm and delicious. It is the type of dish that gives you pleasure in eating it.
7. Precise technique, impeccable result: While the ingredients are few and simple, the technique to achieve tonkatsu Perfect requires attention. The thickness of the meat, the empanado, the temperature and the frying time are crucial steps. Master them guarantees that dream result: golden, crispy and juicy.

Tonkatsu vs. Milanesa Argentina: a necessary comparison

• The Milanesa Argentina It is more finite, it is usually Vaccine or chicken meatempana with breadcrumbs And it can be baked or fried. He Tonkatsu or Pork Milaneseon the other hand, it is thicker, only pork, and fries in abundant oil.
• Another key difference: sauce. While the Milanese is pureed, cheese or tomato sauce if it goes to the Neapolitan; This Japanese prison has its own salsa tonkatsu caserawhich is part of the dish and not an extra.
• And finally, the garrison. Here we usually accompany the milanesas with papas (fried or puree), but in Japan the receta de tonkatsu It is accompanied with White rice and cabbage grated. Equally rich, but different.

In summary: although they share the idea of ​​”empanada meat”, the tonkatsu It has its own identity forged in the type of meat, the thickness, the empanado with pankothe frying technique and its fixed accompaniments, especially the sauce. So not, it is not the same.

Ingredients: What do we need for Tonkatsu’s recipe and its sauce

Para el Tonkatsu:

• Pig: Pork or Solomillos loins, cut into good thickness fillets (around 1 to 1.5 cm). It is important that it is a tender cut and with little fat, although a little fat on the edge helps juiciness.
• Wheat flour: The classic, the one we use for everything. It is the first step of the empanado and helps the egg adhere well.
• Eggs: Shakes, they are the perfect glue between flour and panko.
• Panko: The star ingredient! Wear Authentic Japanese Panko In Asian products or Chinese bazaars. It is essential for this characteristic crocancy.
• Salt and pepper: To season the meat before emphasizing it.
• Frying oil: Enough to completely immerse the tonkatsu. Neutral vegetable oil such as sunflower or canola works perfect. You have to endure heat well.

For homemade tonkatsu sauce:

• Ketchup: It brings sweetness and acidity.
• Worcestershire sauce (English sauce): Fundamental to him umami flavor and complexity. It is the basis of many dark sauces.
• Soy sauce: Salinity and taste depth.
• Sugar: For the sweet touch that balances the other flavors. It can be white or blond sugar.
• Optional: A splash from Mirin (sweet rice wine) or Sake, a little ginger or grated garlic for more punch.

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Receta de tonkatsu

Yield: 2 portions

Preparation time: 45 minutes

Ingredients

• 2 pork bifes (boneless chop), about 1.5 cm thick
• Salt and black pepper, comfortable
• ½ cup of wheat flour
• 2 big eggs
• 1 ½ to 2 cups of Panko
• Neutral vegetable oil for frying
• Grated white cabbage, to serve
• Cooked white rice, to accompany (see recipe)

For homemade tonkatsu sauce (quick mix):

• 4 tablespoons of ketchup
• 4 tablespoons of Worcestershire sauce (English sauce)
• 2 tablespoons soy sauce
• 1-2 tablespoons of sugar (adjust to taste)
• Optional: 1 grated garlic clove or 1 cdta. of grated ginger

How to do Tonkatsu step by step

1. Dry well pork fillets with cooking paper. Generously salt and pepper on both sides.
2. Gently hit the meat with a deck until the thickness is paired. Make small cuts in the fat of the edge of each how to prevent them from frying.
3. Pass each flour for flour, then for beaten egg, and finally by Panko, pressing well so that the empanado adheres.
4. Place the biased bifes on a metal grid and let stand at room temperature for at least 10-15 minutes. This step is optional, but it helps the empanado nod and stick to the meat.
5. Prepare the sauce by mixing in a bowl the ketchup, the English sauce, the soy sauce and the sugar. Add the garlic or ginger if desired. Mix well. If it is very thick, add a teaspoon of water. Test and adjust sweet or salty to taste.
6. Heat the oil (it must be at 170-180ºC) and fry the bifes of one, until golden and crispy (approx. 5 minutes per side). Remove and drain on absorbent paper, let stand 1 min.
7. With a sharp knife, cut into strips of approximately 2-3 cm wide.
8. Serve cut, accompanied by cooked white rice, a good finely grated white cabbage and homemade tonkatsu sauce in a separate container to wet.