TONKATSU (deep fried pork cutlet recipe) とんかつ - Cooking with Chef Dai / donkkaseu, schnitzel

[@zhihuatan5487]

Hi Chef, I have made this tonkatsu several times for my colleagues and they all enjoyed it. You sharing with us the reason why to let the meat rest before cooking it, the exact cooking time and temperature guides us alot. Thank you Chef! Hope all is well for you!

[@hardchaps]

Your cooking style is very Japanese. We Filipinos love your food. Thanks a lot for sharing your techniques!

[@berthiga6814]

Thanks for the informative videos! Every one of the videos have been winners. This is a great way to judge how authentic a Japanese restaurant is here in Los Angeles. Domo Arigato Sensei!!

[@Nguyengj]

Wow your prep in making this dish is the best I have seen, to bad you don't have more people watching your channel.

[@CookingwithChefDai]

thank you so much for the kind comment friend....hopefully our channel will continue to grow, thanks to kind people like yourself!!!

[@jjnn8921]

I hope more videos to upload coz I really really love Japanese food.

[@Arklon4758]

Amazing video! love it

[@CookingwithChefDai]

cheers friend!

[@kiwifrando]

Makes me hungry. I will try this.

[@Zorpa24]

it looks soo great Dai! I binge watched all your videos once I discovered your channel, and I can only encourage you to keep on doing your awesome videos. I hope your channel will grow fast, so we can see more of your cooking! Greetings from Switzerland :)

[@CookingwithChefDai]

+Manu Mijatovic Thank you for posting such an awesome comment. More often than not, binging can be harmful to oneself. Having said that I'm really glad you had a binge session to our videos : ) Thanks for that Manu! I'm not sure if our channel will grow quickly, regardless, we are having a great time making and uploading the videos. Your positive comment really motivate and inspire us to make more content. I rode my Motorcycle through Switzerland a few years back and it was the best riding experience ever. You live in a great country!!!! Dai

[@Zorpa24]

+Cooking with Chef Dai Thank you for your kind reply :) the fun you are having is clearly visible by the videos you guys make. can't wait to see the next!

[@jonesy8749]

I know what I'm having for dinner made me hungry just watching this :)

[@CookingwithChefDai]

+Carl Jones Thanks a lot. I hope you enjoy it!!!!

[@EssexAlpha]

Beautiful recipe. Very close to my own but I like the double deep frying idea as well as scoring the fat instead of trimming it off.

[@CookingwithChefDai]

+EssexAlpha thanks a lot! I get a lot of customers asking me to remove the fat but I definitely prefer eating it with. Thank you for your comment EssexAlpha!

[@imatatormigs3391]

I love this wholesome and quick videos. Quite curious in your knives, which kind do you use brand wise?

[@Whodaleewho]

Oh my goodness, Oh my goodness. I have found you and you will be my friend. This will be my lunch tomorrow. Thanks for posting. It looks delicious! Cheers from N. Cal.

[@CookingwithChefDai]

lol, thanks mate. Your awesome comment made me smile. Greeting from London, England!!!!

[@oreoh]

i always wondered how a thick tonkatsu can be cooked without burning the panko. so ive always been making mine thin. this is great, thank you!

[@oreoh]

just one question. when its busy during service, do u have the tonkatsu already fried first time? or do u make them from scratch every order?

[@CookingwithChefDai]

+Saewook Oh You're very welcome Saewook!!!! I'm glad you liked the video. I definitely prefer a thick tonkatsu as they are so much more tender and meaty.

[@CookingwithChefDai]

+Saewook Oh Where I work we always cook our tonkatsu to order but I assume that in a lot of the "larger" franchise tonkatsu restaurants in Japan, they probably par cook the pork before their most busy hours, then do the final stage of cooking when each order comes in. Thank you for watching Saewook!

[@oreoh]

+Cooking with Chef Dai thank you for your replies! your videos are definitely up there on youtube with the likes of hiro terada. ive seen a lot of japanese videos, but you seem to stick to the authentic side unlike most and shows restaurant style so well done.

[@CookingwithChefDai]

Saewook Oh Thank you for the compliment. I have been mentored and taught predominantly traditional "Kappo ryori" Japanese cuisine but I also enjoy fusion Japanese too. We are still trying to establish our format with regards to video production and are still playing around with ideas but feedback like yours really motivate and inspire us to make more.....thank you again Saewook, Dai

[@VermillionxVenom]

I adore your videos and I do like watching you eat your masterpieces hehehe! you're a wonderful chef!!!

[@blackpanther2976]

I hate having to watch him eat his delicious food when all I have is cereal. Nonetheless, great videos and great chef.

[@CookingwithChefDai]

thank you so much for the kind words. Glad you enjoy the videos Nyxiana!

[@CookingwithChefDai]

lol, I sometimes watch mukbang late at night so I know exactly what you mean, sorry friend 😁

[@tmitsu83]

Love your videos! keep them coming! I unfortunately only learned a few recipes from my grandmother before she passed. this is one of my many favorites! we also use chicken breasts.

[@CookingwithChefDai]

+Tasha M Thank you so much for your sincere and thoughtful messages. I'm glad that my videos helped stimulate and conjure up some lovely nostalgic memories of your Grandma. Its funny how food has the power to do that. Thanks for watching!

[@tanukiskipper]

Can definitely recommend eating this with japanese curry and rice! :-D

[@Sonatherogue]

That looks delicious

[@CookingwithChefDai]

+Sonatherogue thanks a lot!

[@Razoyo]

good video with good explication

[@CookingwithChefDai]

thanks friend! Dai

[@chrono1logic504]

Wow! i love donkatsu😍😍😍😍😍

[@CookingwithChefDai]

me too!!!!!! 😜

[@RaptorTMP]

Thank you for your videos, very interesting :)

[@CookingwithChefDai]

+RaptorTMP always a pleasure!!! Thank you for your comment

[@thomassantin7669]

Looked great Dai !!! Then again tonkatsu is amazingly good, thanks for sharing :-)

[@CookingwithChefDai]

+Thomas Santin Thanks a lot for the feedback again Thomas! You're absolutely right, tonkatsu really is one of my favourite dishes to eat.

[@thomassantin7669]

Your welcome Dai ! Also I think the video is a lot better when you talk instead of narrating, anyway look forward to the next !!

[@CookingwithChefDai]

Thats very interesting. I wasn't sure whether people would prefer narration or text. Thanks for the feedback Thomas.

[@AidaMay]

+Cooking with Chef Dai Narration is better. :)

[@CookingwithChefDai]

+Aida May lol, Thanks Aida, will definitely speak more on the vids from now on. Problem is, every time I hear my own voice on video, I can't help but cringe lol

[@kiyokohernandez9651]

Wow ! delicious !

[@orcadion]

Over here in Malaysia, we add grinded sesame seed with kewpie mayo to the cabbage, it's nice too

[@Hengophone]

Amazing, Chef Dai! May i ask you to make a video explaining teriyaki sauce and maybe ways to make it and use it correct? Tnx!

[@CookingwithChefDai]

+Stepan Simonov Thanks a lot for the compliment. I've actually already made a video on how to make teriyaki sauce and a recipe on chicken teriyaki and salmon teriyaki. You can check them out here kzbin.info/door/FV-GT88-qTS4c0DAtTxRpg If you need any more info on teriyaki sauce, let me know and I'll be more than happy to help. Dai

[@oddgreen]

Love it!

[@MrPikaoi]

great! waitinn' dor more!

[@CookingwithChefDai]

+MrPikaoi Thanks buddy!!! Dai

[@RoughriderUT]

Tried this tonight with my new deep fryer.... turned out about 80% of perfect, think my pork cut was a bit too thick, but otherwise was delicious. Keep the cooking "challenges" going.. :)

[@CookingwithChefDai]

+RoughriderUT Sorry for the late response and thank you for the awesome comment. Glad to hear that you bought a new deep fryer. I always used to shallow fry but I must say I love my little deep fryer now and couldn't live without it.... Don't be too hard on yourself. I'm sure it came out great. To be honest, I'm definitely my harshest critic and am rarely fully happy with anything I make.

[@DHEMITZ]

It's look tasty man......

[@SONICE69]

Only wish I could thumb up multiple times......

[@Evieisnumber1]

How do I make the sauce? Cannot buy it here

[@Lericettedellamorevero]

wooooooow great!!!

[@CookingwithChefDai]

+Le Ricette dell'Amore Vero gracie!!!!

[@4201tgreen]

wow beautiful!!

[@libniacevedo]

Oh Lord! hear that crunch! :O

[@maftj1246]

great !!

[@CookingwithChefDai]

+maftj Thanks a lot and for your continued support maftj!

[@sayakpanja4317]

what is that song during the process part?

[@felipebogarin5194]

can i do myself panko breadcrumbs? here where i live we dont have this

[@ilias4156]

Hello Dai, we enjoy your videos, My grandmother had the same plates( light coloured with speckles), could you please tell me what brand they are, as I would love to try to find some. Cheers matey, ありがとう!

[@CookingwithChefDai]

+E zee Thank you for your kind words and support! Do you mean the blue plate from the tonkatsu video? or the white one with speckles from the Japanese curry vid? The former was a gift from Japan, I believe. And the latter were a set of plates we used from when I was a child in our family home. They're probably over 30 years old. Oh dear, I wasn't much help was I, sorry about that!

[@ilias4156]

+Cooking with Chef Dai thanks for responding Dai. Found out the maker is midwinter stonehenge, so glad to be reminded of my childhood. Cheers!

[@sterrenstof49]

hmmmmmm,awesome

[@iamElizabeth100]

I am a new subscriber! :) I am SO curious who you have record your videos lol

[@francispena1427]

Oh my, this is the first thing I'm gonna do when I'm back home. Coz there's no pork here in Middle East

[@KuraiYamino]

would you use the same process to make tonkatsu for Katsudon? and similar "soup" to the Oyakodon?

[@rafthethinker4948]

would it be better to season or cook the cabbage? or is it meant to be plain to balance out the flavors?

[@chung-yichang429]

wow, how do you make that tonkatsu sauce

[@CookingwithChefDai]

+Chung-Yi Chang I almost always use store bought "bulldog" tonkatsu sauce, as I believe most Japanese at home do too. If you want to make it at home, its simple.... Worcestershire sauce x 3 tsp tomato ketchup x 4 Tbsp mirin x 3 tsp dark soy sauce x 3 tsp Japanese rice vinegar x 3 tsp English mustard x 2 tsp sugar x 2 1/2 tsp grated garlic x 1/5 tsp mix in a bowl, then its ready to use. Hope that helps. Dai

[@amazncy]

woah.. u have a deep fryer at home!!

[@CookingwithChefDai]

I do, but I haven't used it for months.... I would definitely invest in one though, they're great!

[@SONICE69]

Cooking with Chef Dai: OUTSTANDING DAI! Everything from the process, to the final result to the presentation is A+++! Thank you so very much for being a certain level or seriousness to this art of Cuisine......! By the way, are you a chef professionally, are you currently attending culinary school?!?

[@TheDumbGorilla]

Looks absolutely delicious! Do you have any tips for shallow frying this instead of using a deep fryer? I live in a small apartment and don't own my own deep fryer >.

[@annakuaify]

Eradon i'm pretty sure you can use a small pot with oil. :)

[@dianel.9703]

Hello Chef Dai, do you have to rest the chicken after breading it and before frying? Thanks for all your terrific videos and professionalism!

[@SevenPikachu]

Is everything all good chef? No uploads recently. Hope you are well.

[@Bradal4ck]

What brand of tonkatsu sauce do you use?

[@CookingwithChefDai]

The only kind I've ever used is "BULLDOG". I've been eating it as long as I can remember!

[@TomYorkesAboveAll]

godammit!! i want to swallow your plate whole!!

[@nathanielsmith148]

Do you use store bought tonkatsu sauce, or do you make it?

[@수지-c4w]

Nathaniel Smith Pork cutlet, originated from Western food, ' Fork Cutlet, ' was transformed into ' Don Gatz ' and called ' Pork cutlet ' when it was first introduced in Japan in the late 19th century, and entered Korea 서양의 음식인 ‘포크 커틀릿(Pork cutlet)’에서 유래된 돈까스는 19세기 말 일본에 소개되면서 ‘돈가츠’로 변형되어 불리다가 우리나라로 들어오는 과정에서 ‘돈까스’라고 불리게 됐다.

[@alexandermorse1306]

Can you please do how to make ramen? Thanks so much

[@CookingwithChefDai]

+Alexander Morse most definitely one for the future!!!!

[@wawagirl]

ive noticed that you use white pepper in most of your recipes. is it any different than black pepper? because white pepper isnt sold where i live :)

[@thole8646]

nothing different in term of flavor, it's just about presentation where the white doesnt give black dots on the dish

[@MrKmoconne]

I've had this before, served with the shredded cabbage as you did here. My only issue with this delicious dish is that cabbage...... The chef did a marvelous job of shredding it, but it's rather tasteless. I think it should either have a dressing or be blanched in soup. Better yet, I would replace it with a side of Japanese potato salad. I'm just thinking out loud here. Thanks for posting your delicious video!

[@CookingwithChefDai]

Everytime I've had tonkatsu in Japan, it has been served with cabbage without any dressing. I think the cabbage offers a refreshing and clean taste, in contrast to the rich tonkatsu sauce and heavy tonkatsu. Also, it depends on the quality of the cabbage too as the cabbage in Japan are wonderfully soft and sweet so it doesn't really need any dressing. But I agree with you, you cant go wrong with Japanese potato salad on the side. I don't think theres any right or wrong way of eating anything, just a matter of taste. Thanks for the interesting question John

[@MrKmoconne]

You are absolutely right about the quality of the cabbage. A sweet cabbage makes all the difference in cabbage dishes. I like corned beef and cabbage. A good brisket can't help a poor cabbage, but a sweet cabbage can make a mediocre brisket taste brilliant.

[@CookingwithChefDai]

John Doe spot on mate. I like that......."A good brisket can't help a poor cabbage, but a sweet cabbage can make a mediocre brisket taste brilliant" John Doe c.2016 I may have to use that one in the future, but I'll be sure to credit you....

[@NiceandEasyASMR]

I love the raw cabbage! As long as its finely shredded and has some kewpie on top 😊

[@narangerelmunkhtsetseg1805]

wow yummy. I want to eat. kkk

[@CookingwithChefDai]

+Narangerel Munkhtsetseg thank you Munkhtsetseg!!!!

[@erymede8012]

3:43

[@eri7-11]

Cook at 130 Celsius? My Japanese deep fryer starts at 160 Celsius 😂

[@Venn13]

I feel soooo bad for the person recording! D;

[@CookingwithChefDai]

+Venn Wynn lol..... me too 😜

[@s4njuro462]

The poor cameraman that had to watch you eat that.....

[@adamli7168]

有次 aristugu

[@sprinkles6213]

rip eg