How to Make Tonkatsu Two Ways: Classic and Modernist

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner, while pork shoulder is less expensive.

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat offers more fiber, while regular breadcrumbs are often more affordable.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce and sugar

Homemade options can be healthier and cheaper.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Remove the crust from the shokupan bread.

Cut the bread into planks that will fit into the food processor.

Cut the planks in half for easier freezing.

Freeze the bread until rock hard for easier shaving.

Use a mandolin attachment to shave the frozen bread into 1/16 inch slices.

Spread the shaved bread on a half pan and bag it up with a damp towel to retain moisture.

Select the pork cut: pork loin for a leaner option or pork collar for a richer, fattier option.

Trim the pork chops and score the fat to prevent curling during frying.

Weigh the pork chops and record the weight for seasoning.

Measure out 1% salt based on the weight of the pork for dry brining.

Pound the pork chops to about 1/2 inch thickness, checking with a ruler if necessary.

Season the pork with salt and let it sit in the fridge for 1 hour for dry brining.

For the pork collar, place it in a heavy-duty ziplock bag and measure out 0.5% salt for brining.

Cook the pork collar sous-vide at 60°C for 16 hours for optimal tenderness.

Chill the cooked pork collar for at least 2 hours to firm it up before portioning.

Portion the chilled pork collar into thick 2-inch chops, ensuring even cuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens