27-minute Tonkatsu, the Japanese style fried pork cutlet everyone should try.

Tonkatsu specifically refers to a fried pork cutlet and according to Chef Morimoto's book is one of the most beloved dishes in Japan, though you could make chicken Katsu, or beef katsu using the method we'll cover today.
📃 TONKATSU RECIPE Link: www.ethanchlebowski.com/cooki...
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📚 Videos & Sources mentioned:
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0:00 Crispy Intro
0:30 What is tonkatsu
1:00 Step by step recipe
5:41 Taste test & Closing thoughts
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.

[@kvn95ss]

I like how he devours his dishes before he speaks about them

[@cosmicowl7943]

I mean it his his lunch/dinner most of the time

[@majoroldladyakamom6948]

He cooks/films it, then splices the vid to be the end product, at the first. Like an intro. Old yt trick, often called click bait, made so you see the end product and decide you like it. It works, right ? 🙃

[@99999me1]

It looks even better if you watch it on 2x

[@cammybeats]

@@99999me1 I just tried it and it turns Ethan into Ben Shapiro LOL

[@whirlwind872]

@@majoroldladyakamom6948 That's not clickbait... at all... lol. Clickbait is when you intentionally sensationalize/misrepresent your video to convince people to click on it (BAITING them into clicking) only for them to be inevitably disappointed by how shitty the video is (fish grabs bait because it thinks its food, but when they bite they immediately regret it), and since you already got their view/ad revenue it doesn't really matter if they actually like the video or not. This isn't clickbait, it's called "not wasting the viewer's time"

[@HoboBusiness]

I don't know i find more beautiful, the tonkatsu or Ethan's mustache

[@karthany]

I wonder when he'll get a mullet.

[@ethakis]

Come for the food, stay for the mustache.

[@rikadomez8201]

I could see his nicely sculptured biceps behind that fit henley tshirt

[@MrElenarion]

@@rikadomez8201 This thread perfectly sums up my thoughts on this video.

[@Sanjuro2112]

He could probably cut a slice of that Tonkatsu to the shape of his mustache

[@goodwin315vids]

I love the fact he chops the cabbage with the knife as well as the mandolin. He’s not just saying you can do it with simpler equipment then doing it the easy way, he actually shows you.

[@ethakis]

I'm glad that Ethan stopped doing his intro where he gives himself an introduction. Our boy is growing up so fast.

[@whirlwind872]

same

[@thedraconianviking1185]

But how am I supposed to know what his name is and what he enjoys to do without it????

[@Jspath3]

Allow myself to introduce....myself

[@rolandvillegas3963]

He's perfecting his craft 🔥

[@insiderperson18279]

Introless videos are souless tbh

[@wnose]

Protip: once you cut the cabbage, soak it in cold water to get rid of bitterness

[@FolkenForever]

@@suhaylmirza884 paper towel pat dry

[@EMHMarkIX]

@@suhaylmirza884 sieve

[@user-hw9fn9uv5c]

I kinda like it

[@skimaskalx]

@@suhaylmirza884 good squeeze over a sieve or paper towels and pat

[@sarthakpradhananga5436]

No one asked u

[@coryandrum]

When you already have a back log of Ethan's videos and the ingredients for 3 already, but it looks so good!

[@cg1906]

God damn what a lovely sounding Sunday

[@2Bills]

When you say to clean while you go and remind to save the oil, I feel like you're really looking out for us. Thanks!

[@greyp3]

Some other things to try if you choose to make this. You can dress the cabbage with Goma (sesame) dressing and it's incredible. Freshly grind up some sesame seeds in a mortar and pestle and sprinkle them on top of your sauce for the tonkatsu. This adds great flavor and is so beautifully aromatic.

[@WesLey-yv8vi]

I dunno why but watching the taste test at the end is always the best part.

[@MarkyIsNow]

Maybe cause he enjoys the food... not sure but when someone enjoys what they eat it's just soo awesome to watch them eat 😊(especially if I cooked it. Obviously not the case here)

[@baby_king9ine]

I think he looks really genuine when he’s eating the food. He doesn’t just take a bite, and tell you how awesome it is.

[@WesLey-yv8vi]

@@baby_king9ine agreed

[@davidwitt5585]

I've said this a few times. He has a few ticks that I'm always looking for. Massive bites. Shakes his head no. Pounds his fist. It feels authentic rather than the people who take a mousey nibble off of the end and then proceed to explain this kaleidoscope of flavors and textures that they can't possibly currently have going on in their mouth. Ethan on the other hand takes a solid couple of bites and actually eats the food.

[@WesLey-yv8vi]

@@davidwitt5585 Very true. Definitely a genuine difference between a real cook and someone who plays one on youtube TV

[@moiraswife]

Now THAT'S a cop stache right there

[@ERey55]

Hahaha excelent observation!! It's also kinda the Cavill-stache erased from JL

[@cg1906]

I prefer to call it a firefighter stache but 100% agree 😁

[@WPaKFamily]

It's to hold the baby batter

[@nathanscarlett4772]

@@WPaKFamily 🤣

[@ethakis]

It radiates power.

[@thedrakkennest3531]

I never thought of using a paper towel over a sieve to strain the oil. That cleans up the oil so much better, thanks for the tip!

[@truenorth2653]

I was eyeballing that peanut oil - that ain't cheap. Really enjoying your videos man. Not at all the same old rehashed stuff. Nice mix of test kitchen science, with mixing in international favorites. Glad to be a newer sub.

[@matheusbatista603]

Peanut oil is prohibitively expensive where I live. I just use a neutral vegetable oil instead, because thats the only option

[@jerrell1169]

Interesting, around where live peanut oil is just as if not cheaper than other neutral oils like rapeseed.

[@CopenhagenRayne]

@@jerrell1169 From nation to nation, is peanut local or imported is it a Common oil or special All that would influence the prices

[@koshermal]

It's kinda medium priced here. That's another reason to always filter and save your oil

[@NotMyWar]

I don’t know if it’s just with Tonkatsu curry but those pickled radishes take it to the next level.

[@davidalexandre5401]

Thank you so much for making you’re videos. They’re so easy to understand and your recipes always taste great.

[@benromeo2430]

Made this recipe tonight AS IS and came out great. I used less oil (came up about halfway on the pork) and still came out well. Be mindful of the size of garlic clove in the dressing because it can easily overpower the cabbage. Thanks for the recipe and video.

[@flakycroissant9349]

I love Tonkatsu! Its such a simple, easy dish but so flavorful

[@SL-vs7fs]

I LOVE that you are weighing liquid ingredients! Been doing this for 8 years and I’ve never looked back. I write all my recipes this way. Makes prep and cleanups hassle free!

[@nacyque4952]

That looks wonderful! I'm going to try this next weekend. Thank you for sharing!

[@MrDeath2iPod]

Another fantastic video ethan! Keep up the great work!

[@melb27]

Yet ANOTHER killer video. You really know how to make it look simple and very very rewarding. I'm definitely cooking this soon 🔥

[@ERey55]

Incredible!! You make everything look so easy.

[@Emperorerror]

Saw this video in my feed and inspired me to make something fairly similar to this! Had some leftover pork cooked the way you make oven chicken (with the salt, corn starch, and baking powder mixture), so warmed it up in the oven. Then made basically the cabbage salad you had with some adjustments based on what I had. And it was great! Will def keep that salad in the rotation

[@grindTIME1985]

i learned 2 things from this video: 1. the amazing salad sauce 2. reusing oil thanks!

[@ModernClassic]

I'm kind of a restaurant tonkatsu nerd, but this video inspired me to make it on my own. It worked out really well! I'd say it was better than any tonkatsu I've had at any Japanese restaurant in the US. There are a couple of tonkatsu restaurants in Japan that I've been to that are kind of special, but I have never understood what those couple places do to make theirs so good. I did it the same way as this recipe except that I didn't make any dressing for the cabbage (it's often not served with any in Japan, you just mix it all together in your mouth with the pork and its sauce, like a breadless sandwich), and I do like tonkatsu with rice so I made some with it. Really good recipe, and as simple as it should be! I also used a very simple recipe for homemade tonkatsu sauce - just worcestershire, ketchup, soy sauce and sugar. It tasted just like any tonkatsu sauce I've had anywhere. This is such a super-simple dish with results that I think just depend on quality ingredients and technique.

[@TRusheeRush]

That's a thicc tonkatsu

[@ichsagnix4127]

or a thicc schnitzel

[@helenasilva9586]

a thiccatsu

[@DavidTaylor-qt1rz]

Really enjoying your videos. Plus you’re opening my world to other great creators like Bong Eats and Serious Eats. Thanks, Ethan.

[@EclecticK]

Nice work Ethan, the recipe looks great and as always the production and visual quality is excellent. One thing I'd like to note is that recently I've been going back and watching some of your earlier videos; I would love to see a bit of a structured return to form on the professionalism on display there. Concise detailed descriptions, helpful graphics and the science of the steps in motion explained so even your new watchers are able to understand your lingo. I'm still pleasantly waiting for the video you talked about explaining reactions like the Maillard and other things you picked up out of that cooking textbook mentioned in your literary episode. The science of gastronomy and cuisine prep is what got me hooked on the hobby in the first place, but I don't have a lot of funding to pick up much of what you talk about. I've been using the local library as best I can, but with the pandemic rolling onward and no end in sight it hasn't been easy. Anyway I didn't mean to ramble, but I wanted to reach out and tell you how much a simple home chef appreciates your channel and the effort that you put in for us. Truly, Thank You.

[@lepatate3457]

May I suggest making a video on making Japanese curry?? It goes great with Katsu!

I was just going to write that comment 😂 One of my favourites dishes 😍

[@sasi5841]

Japanese curry, rice, salad and katsu goes really well together

[@frogfish27]

hard to find good japanese curry recipes not using store bought roux.

[@JScorpioN96]

@@frogfish27 I found a great recipe for homemade curry roux on the Chopstick Chronicles site, you might want to look into that if you're interested. It's very easy to make, and very convenient for portioning if you store the roux in an ice cube tray lined with plastic wrap to shape the blocks and keep them in the freezer once they're set.

[@shiolei]

Super simple recipe and really nice guide!

[@usernamehandle]

Duuuuude, literally one of my favorite recipes! Just finished working out for the first time in forever and feel so rewarded seeing this upload on how to make it! Thank you let’s GOOOOOO

[@paranoidhumanoid]

Oh, my favorite! Your katsu looks PERFECT. You should try Japanese yellow mustard mixed in with the tonkatsu sauce! If you want a finer shred, Japanese chefs and moms use a peeler instead of the mandolin. You can also score the pork/chicken cutlet to prevent curling and rub with black pepper and salt, then batter and fry.

[@Quake3131]

I love how a small county in England has a sauce that is essential to all different kinds of national cuisines.

[@RxXxDevin]

This is an excellent recipe. It's simple and delicious. I made this tonight with some wild boar loin and it was amazing

[@tjzambonischwartz]

This reminds me of a mom & pop Japanese takeout joint in my neighborhood when I was growing up (late eighties) called Shooting Star and their Tonkatsu with cabbage salad was epic.

[@epvendetta]

Been looking for that sauce! Love these dang videos man, Ethan's been responsible for a good portion of my Amazon kitchen equipment buys recently.

[@vavilon7109]

That was delicious! Thanks!

[@jessegarciaiv5380]

At work for our chicken katsu we dip the chicken in tempura, panko, then fry, I love chicken katsu and great video!

[@kiritofanboy]

nothing more satisfying than eating tonkatsu while watching u make and eat it

[@VKestas]

The Ginger Garlic Carrot Sauced Cabbage was something else! The taste was heavenly! ❤👍👍👍

[@zacharyhigdon2739]

Made this the other day, super super good!

[@gabrielle.j]

I just got done cooking, but now I’m ready for more. Wow. Adding this to my list!

[@gabrielle.j]

Update: I made it. It was incredible. Thank you so much!!

[@patochaos]

Good stuff man. Have a panko bag around I purchased, will try this soon.

[@A_Balanced_Breakfast]

Just made this recipe tonight after spending a month wondering if it was worth my time and OMG I am so upset I didn't make this sooner. TBH, the tonkatsu was awesome, but the real champ here is the cabbage salad and dressing. I am probably going to make like a 10x batch of this dressing because it is amazing!

[@FoxtrotVids]

I've been making a ton of pork/chicken Katsudon based on a small twist from a recipe from Woks of Life, one of my absolute favorite dishes and so simple to make!

[@benthere8051]

Well done. I like the sauce also. This is a keeper.

[@thecowcowclash]

This video secures Ethan’s status as the GOAT of this KZbin genre for me.

[@mathsandmuscles]

how so?

[@doblet664]

@@mathsandmuscles your mom's recommendation

[@garrettgregory9808]

Adam Ragusea def takes the cake IMO

[@pakyip9267]

Now, this is what I called... The Sauce. Makes a huge difference to a simple dish. 👍

[@stephenhodgetts3220]

Great video Ethan! Although I'm not sure I enjoy "listening in" to someone eating! You make this look simple and achievable though, great work

[@paulyao6032]

Thank you! I love tonkatsu!

[@buckaroobonsaitree7488]

I love your measurements man, I didn’t used to weigh anything and I still usually don’t but it makes it so easy with new foods

[@koshermal]

Especially with sauces, as they always stick in deep measuring spoons

[@michigo_]

Tonkatsu with curry and rice is my favorite thing to make so so good

[@roxyk143]

That cabbage and sauce looks so good

[@InsideKickboxing]

Tonkatsu goes super well with mustard. You've got to try it. I live in Japan, and most places will give you mustard on the side.

[@mudkipclove]

What type of mustard?

[@Chris-yw5is]

Im gonna make some Chicken Tonkatsu tomorrow and that salad seems perfect for it

[@mauree1618]

Love this dish.

[@Emma-sh4jb]

I love watching this boy eat, omg

[@hendrikdejong1971]

WOW - you are really wolfing this down. The katsu really goes well with the sweet Japanese curry sauce.

[@J_T_B]

Thanks for the sauce boss!

[@SonnyJacobLee]

That ASMR slicing made me smile 💯

[@YazZai878]

I just made this and it was so good

[@dacutestdimples]

I love tonkatsu so much 😩❤️

[@mark4057]

Not gonna lie I’m so happy that I stumbled across your channel!!

[@gennarosavastano9062]

Well done sir!👌🏼👌🏼🤛🏼

[@Itadakiman]

The pink sauce was probably the best thing I have ever tasted!

[@solozaur]

Man those pans are perfect for the breading assembly line, need to get some for myself!

[@pauldamian0828]

Im glad you add in the "rinsing the dishes" while the chicken are frying. I cant tell you how many times i have to sit there for a half hour trying to scrub off the stained sauces and crumbs on each pans and plates

[@Uncle_T]

Ooh tonkatsu is so good, well worth a try for those who haven't had it. And the Bull-dog tonkatsu sauce is definitely a good choice. :)

[@Moto_Plus]

Hats off to seeing the bread crumbs from Sprouts... I also noticed he likes the same La Croix flavors as me, Ethan be sure to try the Pina Fraise one.

[@jirojapandaily6751]

It’s really fun video I’m studying English. Your English helped my English listening skill. I’m uploading Japanese lifestyle video for fun. Thank you so much

[@kingjawbo1110]

Looks great dude

[@sherryjohnston4477]

looks delicious

[@MrJohnMariano]

You should try latvian porkchops. We use very thin slices and tenderize them to like less than half a centimeter thickness. It's so freaking good that way. Plus makes you think you have more meat than you actually have :D

[@gordontubbs]

My favorite way to serve this cutlet is as katsudon -- which is one of my favorite Japanese dishes (okonomiyaki being my #1).

[@kaemincha]

tonkatsu is a favorite! especially with some curry

[@dogbot55]

That crispy chop 👌

[@shaqtaku]

I make a veal version of this quite often. It's called Wiener Schnitzel. It goes quite well with Bratkartoffeln

[@robertanderson6929]

I've been making pork tenderloin sandwiches using this method and thin sliced boneless chops. You can purchase the already thin sliced chops at the meat counter. They are typically referred to as "breakfast chops." Trim the fat off the edge to prevent them from curling while frying then pound them out very thin. Prepare using the same flour, egg and panko mixtures. I like to season the flour with salt and pepper first. Fry for about 3-4 minutes due to how thin the chops are. Then put on a potato bun with spicy mustard, pickles or pickled onions and lettuce. One final tip for flour, egg and panko breading is to let the breaded meat sit for approx. 5 minutes prior to frying to give everything a chance to solidify. This will prevent your breading from separating or flaking off while frying.

[@nathaninnes8945]

Damn, you posted this the same day my family decided to have tonkatsu. There’s obviously nothing to it, just a funny coincidence.

[@antoninorex5857]

Thank You!!!!!

[@De1usionsofGrandeur]

I had that when I was in japan and miss it same with some good grilled unagi

[@DiningWithTara]

Seriously...making this...why did I watch this before bed 😋

[@jeremiahsilva7458]

Make an asmr channel on the side with every cooking video you make please. This would be so good ☺️

[@ashish_ramnani]

Great video . I would love to see you make some desserts. Low cal would be even better!

[@bierbrauer11]

Just made this last night actually! Leftovers are for Katsu-ni (don) and Katsu Curry. Mmmm

[@MagaDaniel]

I love the new ASMR opening :))

[@zwordsman]

So. Now you should make Katsudon. Which si my single most favorite food. Katsudon and some (jpn) pickles, and seaweed salad on the side.

[@reinekaelamakemedokidoki7206]

When ever I make my katsu, I simply have a bowl with the egg in it, then some glad wrap (cling wrap) laid out with panko on it. I don't use flour anymore. After dipping the cutlet into the egg I place it onto the panko sitting on the cling wrap, then take the edges and gently flick the panko on top of it, I then pick it up and turn it over, then fold the cling wrap over the cutlet and press. That way you get the panko pressed firmly into the meat without having to wash your hands afterwards. After your done you just roll up the cling wrap and there you go, clean up done :D.

[@cornrichard]

That is served in almost every bar that sells food in the midwest. It is just called a fried tenderloin here. They are great, I loved learning that they are a favorite in japan also.

[@RinSenna]

When i make tonkatsu, i rest the piece after applying the panko for about 5-10 minutes before frying. This helps the breading stay firmly attached during cooking. I also cook for 1:30, flip, 1:30, then pull them and let them drain and rest 5 minutes before cooking for 1:30 flip 1:30. The pork ends up more juicy without steaming off the breading.

[@Amine-ol8ee]

Hey Ethan! I'm not entirely sure if you take video suggestions, but I have what I think is a great idea. Do a video about broth! Compare the flavors of broth for different boiling times (1,2,5,10,12,24 hours) and maybe see what time is actually worth it. For example, is 24 hours noticeably more flavorful than 12? In a sense, maybe you can see if there is a "limit" of broths.

[@yohmsaw]

Reminds me of schnitzel, especially with the cabbage. The sauces are very different though. I'm curious to try it. This will be dinner tomorrow. Thanks.

[@extr3mis104]

Lots of love from India dude ❤️ Suggest trying out "Theplas", a spicy Indian flat bread. See if you enjoy it :)

[@nikverghese]

Hey Ethan! Great vid! Do you think this would work with an airfryer?

[@seattlecowboys91]

Story of my childhood, all the way down to the bulldog sauce. Looks great!

[@danielclooney6248]

One of my fav things to order.......and also maybe curry sauce with it.

[@nolenashburn3375]

Great video production, great recipes, AMAZING mustache (Very Freddie Mercury like)

[@Lurrer]

The intro was very fine. Cool.

[@laxman526]

Nice J. Kenji Lopez-Alt reference. I've recently found him. Good food nerd stuff and overall info.

[@Sepilein1]

i made one myself one day before that video came out...damn what a suprise after coming home after vacation...i shall do i again i gues.

[@wolfingitdown2047]

Well shit and here I was planning this for an upcoming video. Guess I gotta put a twist on it now haha Thanks for the inspiration, Ethan!

[@zwordsman]

A good one is to add gochujang to the eggs, and shichimi pepper to the flour.

[@cg1906]

I checked out your channel and subbed based off the thumbnails alone, im excited to binge

[@wolfingitdown2047]

C G thanks for giving me a chance! I hope you like it and tell other if you do!

[@wolfingitdown2047]

Zwordsman I love where this is going

[@jack6964]

@@wolfingitdown2047 subbed. ⭐️