Do you happen to have a recipe for the Korean donkas sauce you could share? Test with a piece of bread crumbs to see if it bubbles up right away. I make a version of Wagamama's Chicken Katsu on a regular basis - I think I'll try it with your Tonkatsu sauce, it sounds delish! You want a golden brown color. For frying, Heat oil over medium heat, about 170C. In a sauce pot, combine onion, apple, and rest of the sauce ingredients. Chill them for at least 1 hr. If you're eating with chopsticks, slice the cutlet before serving. Second, don’t crowd the pan. Makes about 1/2C. Spoon the sauce on top of the meat or serve as a dipping sauce along side it. Thanks for the recipe! Strain the sauce in the strainer pressing with spoon to get all the juice. Put them in the food processor and pulse a few times. i will have to try this. Implemented by WPopt. You can keep it in the fridge until ready to use. I absolutely LOVE tonkatsu! If it floats right away and bubbles up, then the oil is ready. I usually like to deep fry twice to create real crisp texture. Save my name, email, and website in this browser for the next time I comment. Drop the pork slices and fry for 1-2 minutes each side. They made it with cheese in the center... omg! Years back, when I was out of “bottled tonkatsu sauce”, I had to call a neighbor for a substitute. Discard the filling and keep the sauce in the fridge until ready to use. When we decided to write about food and cooking, we knew we needed to broaden our techniques to match our palates. Drizzle with Tokatsu sauce over and serve immediately. Give a few slits on the sides to prevent them from curling while frying. This quick meal doesn’t skimp on flavor. You can use Panko crumbs instead but white bread will give you better texture. Any more than the amount listed will require another egg. Our cutlet is smothered in a sticky, sweet, and spicy gochujang sauce and served with a … Make sure you rest them on the rack, so they can keep their crispiness. Of course, I always forget one or two ingredients as you know. But you want some space around each piece. Something that was not traditional, but brought us back to a specific place we loved visiting and eating in. If your pan is not large enough to fry both pieces of meat at the same time, fry them one at a time, wiping the pan down in between. Worcestershire Sauce: Usually, Worcestershire is used sparingly because of its strong flavor.But when it comes to making tonkatsu sauce, as much as 1/4 cup is used. Or both! But since we’re using this wonderful ingredient in a different formulation here, it’s worth discussing again. You can dunk your meat into the sauce, or drizzle it over the cutlet, or (almost certainly) both. But we are certainly “there” with sticky, spicy, tangy stuff – gochujang in particular. Coat the pork slices with flour, egg, and bread crumbs. Cut off the crusts of white bread slices. Until lightly golden, about 1-2 minutes on each side. Required fields are marked *. i was wondering what was in katsu sauce--yum! Call us healthy or lazy, but before we started making this dish, we hardly ever did it. Season the pork slices with salt and pepper, set aside. All rights reserved by www.beyondkimchee.com. As mentioned, we were a bit intimidated by the thought of dredging and frying meat. Ketchup: One of the two main ingredients for this sauce.Ketchup adds a tangy sweetness that can only be found in tomato based products. I lived in Korea for a year and there was a donkas restaurant near my house in the small town I lived in. And when we started developing this recipe, we had to ask ourselves, is it really worth it to bread something at home? We created this Korean tonkatsu as an homage to donkatsu. Heat oil in the heavy pan over medium heat. Apple cider vinegar, ginger and garlic add lightness, tang, and a different type of heat. We took our flavor inspiration from Korean fried chicken, but it’s quite simple. Wow, tonkatsu sauce from scratch! Fried cutlets are everywhere, and we love to try them when we travel. Discard the filling and keep the sauce in the fridge until ready to use. Our cutlet is smothered in a sticky, sweet, and spicy gochujang sauce and served with a side of kimchi. Crack the egg in a bowl and beat it lightly with a fork. Donkatsu is the Korean word for fried pork cutlet. On the one hand, the key to an amazing schnitzel – one of the world’s humblest yet highest-ceiling foods – is getting the breading perfect. Dredge the meat in flour, dip in egg, and then coat in breadcrumbs. « Kimchee Bacon Fried Rice, embarrassingly simple, Apple Coleslaw, journey through the fall », 3/4 lb pork cutlet slices, 3/8" thick each, gently pounded, 8 slices of white bread, or 2C Panko crumbs, 1/2 can of 8 oz canned crushed pineapple and their juice. We do not season the meat directly because it’s so thin and the flavor of the breading is what you’ll taste. On the other hand, you’re just covering up a nice piece of meat with things that are a little less nice and a lot less healthy. The more well known tonkatsu is Japanese for the same thing. All those extra ingredients and bowls and stations and raw egg made us anxious. After the first frying, crisp but still some what soft in the middle. Hi there Just found your site. If there is egg left over from your dredging stations, fry it up too! Korean donkas sauce is different than Japanese. Breading and frying fall into this category. Fry cutlet over medium heat for 3 minutes on each side. Serve with kimchi or cabbage and rice or roasted potatoes. It’s dinner time and let’s fry those piggies. They come in smaller sizes than we’d typically buy meat. The frying is quick, and we have just two tips. First, keep the heat at around medium so you don’t burn the breading. Besides, a good way to get rid of those stale bread…. First, cut off the crust from the white bread slices. It should go without saying, but if you want a bigger piece of meat, you should adjust the recipe accordingly. Got to try this. So off we went. We are Justin and Sarah – home cooks who love to travel and love to eat. oyster sauce and sugar in a small bowl & whisk well. All of this makes it perfectly suited as a base for a dipping sauce. If you have a smaller skillet, fry one at a time and wipe out the pan between cooking. Stack them together on a plate and cover them with plastic wrap. The most popular Korean dish consists of the aforementioned thinly pounded, breaded, and fried cutlet smothered in a thick brown curry sauce. If, like us, you’re fortunate to live in the wonderful land of the Netherlands whose citizens clearly love schnitzel, you buy pre-pounded meat all ready to go. We just aren’t there yet on thick brown curry sauce. Strain the sauce in the strainer pressing with spoon to get all the juice. This quick meal doesn't skimp on flavor. When you pair Korean tonkatsu with gochujang sauce and a side of kimchi, it most definitely is. I know this post is older, but I'm hoping you can answer my question. pork slices, salt and pepper, stake sauce, soysauce, Worcestershire sauce, corn syrup, canned pineapple, apple, and white bread. I use golden delicioso! In Korea, it’s also known as donkkaseu or dongaseu (depending which spelling you want to go with). what an ingenious way to make sauce! cover with plastic wrap and chill for at least 1 hr. Mix gochujang with hot water in a small bowl to make a paste. A place with very distinctive flavors and tastes and textures. This site uses Akismet to reduce spam. Place them in the food processor and pulse a few times to get the coarse crumbs. Baked Cod with Mouthwatering Miso Ginger Marinade, Roasted Napa Cabbage with Sichuan Peppercorns, Carrot Apple Slaw – Our Take on a Polish Salad, 2 pieces boneless pork chops or turkey breasts, ~5 oz each, pounded thin into schnitzels, 2-3 Tbsp flavorless cooking oil (depending on the size of your skillet). Transfer the meat on to wire rack. It’s easy though. This is a dish that most often features pork. We buy the meat we use for this dish pre-cut and pre-pounded. Your email address will not be published. In fact, our Korean tonkatsu dinner is one of the quickest meals we make. You can pound the slices yourselves with back of you knife. Thank you! How would you say it differs from what you can buy -- sweeter, perhaps? But feel free to get more ambitious with your banchan! It’s also quite thick and sticky. I will try to post the recipe next time I make it. We just got a mini deep fryer and I've been wanting to make Katsu. Taste and adjust any seasonings to your liking And we proved ourselves wrong that breading and frying meat isn’t worth doing at home. Yumyumyum! Mix the breadcrumbs with the pepper and garlic powder on another plate. Transfer the crumbs into shallow bowl. For the sauce, combine all the ingredients in a sauce pan over medium heat. Our dredge consists of all purpose flour, an egg, and unflavored breadcrumbs. Schnitzel even made our list of foods worth traveling for (pre-2020 of course). Remember! Boil and simmer over low heat for about 20 minutes until it gets thickened and syrupy. For us to answer this affirmatively, we decided to create something unique and tasty enough that it would be worth the extra effort and calories. We add salt and ginger powder to the flour and black pepper to the breadcrumbs.