Snow White Tonkatsu
Snow White Tonkatsu
Ingredients
For the Tonkatsu
- 4 pork shoulder, thick cutlets, 1.5-2 inches thick, with fat cap
- 1 tablespoon salt, or as needed
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 3 cups Nama-Panko, fresh milk breadcrumbs
For Frying
- 200 g leaf lard
- 1 L frying oil, such as canola or vegetable oil
For Serving
- 1/2 cup Tonkatsu sauce, homemade or store-bought
- 4 cups cooked rice
- 4 bowls miso soup, with vegetables and meat
- 4 cups shredded cabbage
- 1 lemon, cut into wedges
- 2 tablespoons yellow mustard
- 1/2 cup kimchi, (optional side dish)
Instructions
- 1
Prepare the pork cutlets. Select high-quality pork shoulder cut into thick cutlets, approximately 4-5 cm thick. Score the fat cap and the edges of the meat with a sharp knife to prevent the cutlet from curling during frying. Season generously with salt on both sides.
⏱️ 10 min
- 2
If using leaf lard, render it. Trim the leaf lard and cut it into small, uniform pieces. Place the cut lard into a pot and render it over medium heat until the fat has melted and the remaining bits (cracklings) are golden brown and crispy. Remove the cracklings from the rendered lard and set aside.
⏱️ 15 min
- 3
Prepare the frying oil. Combine the rendered lard (approximately 100 ml) with 1 L of additional frying oil in a deep pot or fryer. The total volume of oil should be sufficient to submerge the tonkatsu. Heat the oil mixture to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 4
Set up the breading station. Prepare three separate shallow trays or containers: one for the all-purpose flour, one for the beaten eggs, and one for the Nama-Panko (fresh milk breadcrumbs).
⏱️ 5 min - 5
Bread the pork cutlets. Take one pork cutlet and dredge it thoroughly in the flour, ensuring it is completely coated. Next, dip the floured cutlet into the beaten egg, allowing any excess egg to drip off. Finally, place the egg-coated cutlet into the Nama-Panko. Press the panko firmly onto all surfaces of the pork cutlet to create a thick, even coating. Repeat for all cutlets.
⏱️ 10 min
- 6
Deep fry the Tonkatsu. Carefully lower one breaded pork cutlet into the preheated frying oil (170°C / 340°F). Deep fry for 4-6 minutes, flipping once, until the exterior is a blonde, almost white golden brown and crispy, and the interior is cooked to a rose pink, medium-rare doneness. Adjust oil temperature as needed to maintain the desired color and doneness. Once fried, remove the tonkatsu from the oil using a slotted spoon or spider and place it on a wire rack to drain any excess oil. Repeat for remaining cutlets.
⏱️ 15 min•🌡️ 170
- 7
Assemble and serve the meal. Slice the fried tonkatsu into thick, uniform pieces. Arrange the sliced tonkatsu on a plate, ideally on a wire rack to maintain crispness. Serve with a generous portion of shredded cabbage, a lemon wedge, and a dollop of yellow mustard. Pour Tonkatsu sauce over the cutlets or serve it on the side. Accompany the meal with a bowl of freshly cooked rice and a bowl of miso soup. Kimchi can be served as an optional side dish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Snow White Tonkatsu
For the Tonkatsu
- 4 pork shoulder, thick cutlets, 1.5-2 inches thick, with fat cap
- 1 tablespoon salt, or as needed
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 3 cups Nama-Panko, fresh milk breadcrumbs
For Frying
- 200 g leaf lard
- 1 L frying oil, such as canola or vegetable oil
For Serving
- 1/2 cup Tonkatsu sauce, homemade or store-bought
- 4 cups cooked rice
- 4 bowls miso soup, with vegetables and meat
- 4 cups shredded cabbage
- 1 lemon, cut into wedges
- 2 tablespoons yellow mustard
- 1/2 cup kimchi, (optional side dish)
Instructions
- 1
Prepare the pork cutlets. Select high-quality pork shoulder cut into thick cutlets, approximately 4-5 cm thick. Score the fat cap and the edges of the meat with a sharp knife to prevent the cutlet from curling during frying. Season generously with salt on both sides.
⏱️ 10 min - 2
If using leaf lard, render it. Trim the leaf lard and cut it into small, uniform pieces. Place the cut lard into a pot and render it over medium heat until the fat has melted and the remaining bits (cracklings) are golden brown and crispy. Remove the cracklings from the rendered lard and set aside.
⏱️ 15 min - 3
Prepare the frying oil. Combine the rendered lard (approximately 100 ml) with 1 L of additional frying oil in a deep pot or fryer. The total volume of oil should be sufficient to submerge the tonkatsu. Heat the oil mixture to 170°C (340°F).
⏱️ 5 min•🌡️ 170 - 4
Set up the breading station. Prepare three separate shallow trays or containers: one for the all-purpose flour, one for the beaten eggs, and one for the Nama-Panko (fresh milk breadcrumbs).
⏱️ 5 min - 5
Bread the pork cutlets. Take one pork cutlet and dredge it thoroughly in the flour, ensuring it is completely coated. Next, dip the floured cutlet into the beaten egg, allowing any excess egg to drip off. Finally, place the egg-coated cutlet into the Nama-Panko. Press the panko firmly onto all surfaces of the pork cutlet to create a thick, even coating. Repeat for all cutlets.
⏱️ 10 min - 6
Deep fry the Tonkatsu. Carefully lower one breaded pork cutlet into the preheated frying oil (170°C / 340°F). Deep fry for 4-6 minutes, flipping once, until the exterior is a blonde, almost white golden brown and crispy, and the interior is cooked to a rose pink, medium-rare doneness. Adjust oil temperature as needed to maintain the desired color and doneness. Once fried, remove the tonkatsu from the oil using a slotted spoon or spider and place it on a wire rack to drain any excess oil. Repeat for remaining cutlets.
⏱️ 15 min•🌡️ 170 - 7
Assemble and serve the meal. Slice the fried tonkatsu into thick, uniform pieces. Arrange the sliced tonkatsu on a plate, ideally on a wire rack to maintain crispness. Serve with a generous portion of shredded cabbage, a lemon wedge, and a dollop of yellow mustard. Pour Tonkatsu sauce over the cutlets or serve it on the side. Accompany the meal with a bowl of freshly cooked rice and a bowl of miso soup. Kimchi can be served as an optional side dish.
⏱️ 5 min