How Crispy Golden Fried Pork Is Made at Tokyo's Tonkatsu Hinata - The Experts

At Tonkatsu Hinata in Tokyo, Japan, chefs Yuta Kimura and Daisuke Masugi work to create the perfect tonkatsu menu. To create their six-course tonkatsu takurabe set, they buy whole pigs in order to feature both traditional and non-traditional pieces of the fried and breaded pork dish.
Credits:
Producer: Francesca Manto
Field Producer/Director: Mike Tudda
Camera: Tsubasa Matsumoto, Ben Parrot
Subtitles: Aoi Harada
Editor: Francesca Manto
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
----------------------------------------------------------------------------------------------------------
For more episodes of 'First Person,' click here: trib.al/hs1p820
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our KZbin Channel now! goo.gl/hGwtF0

[@maxgreenwood6804]

He's holding that bag of breadcrumbs like its his baby...panko baby

[@epistarter1136]

I can see why, tried looking for it and didn't come out successful

[@TheRausing1]

Panko baby !

[@JamesZ32100]

Precious electrified bread baby

[@tadawakatsu]

Pan=bread, ko=child. Good one sire, hats off to you.

[@wilbertgiovanni]

@@tadawakatsu isnt it kodomo? For child?

[@paul_j_b]

Happy to see Hinata getting the recognition it deserves - I was lucky enough to go to school around the corner from it, and could never understand why people would choose to wait 4 hours and pay double the price at the much more renowned Tonkatsu restaurant up the road, when Hinata was consistently getting it absolutely perfect.

[@Papercut625]

Even when it comes to food its all about brand name. I've eaten at Michelin Starred restaurants that would get smoked by a few greasy spoon hole in the walls ive eaten at.

[@valorzinski7423]

@@Papercut625 it also has to do with social status and showing the peasants that you're richer than them, kinda like people getting their coffee at Starbucks

[@sebastien4773]

@@valorzinski7423 at the airport perhaps..anywhere is a sign of ignorance....

[@valorzinski7423]

@Michael Gia Huy Nguyen it is for them coz they could've just hung out at McCafe or some random joe's coffee shop

[@valorzinski7423]

@Michael Gia Huy Nguyen because it's half the price and thus seen as something for the lower class. (Tho McCafe coffee def tastes better) It's like why super rich people eat weird stuff like gold paper or caviar.

[@aroundtheworldinaprildays]

Gotta love Japanese precision, even with food! And you know the panko is great when the chef hugs it like a baby. 😄

[@benchua7100]

weeb

[@rawadosa90210]

@@benchua7100 Twerp

[@typicalgaming6583]

The fact that their tonkatsu is so good that they are famous and the fact that they are still humble by calling their product "good but still has some improvement and we would like to pursue that" is just amazing

[@tonyk7ng1803]

That’s a typical shokunin Japanese for you. They continue on perfecting their always imperfections until it stop when they died. It is what we called OCD :)

[@thepyramidsisblackmade-gu8wb]

its actually scary how detailed and skilled they are, unlike the thieving murderous wakandians

[@PixelOrgy]

Too many that n they in ur sentence it’s nauseating 😂

[@enevolentadversary2509]

Me: Still has a lot of projects to do KZbin: Wanna know how crispy fried pork is made? Me: Well let's find out!

[@casekocsk]

Then you shouldn't open KZbin at all when you still have projects to do... YT recommendation is so random but also interesting... It's dangerous.

[@enevolentadversary2509]

@@casekocsk Bro chill the fck out aight? I was just being sarcastic. Anyways, I did all of my important work done so no worries.

[@Red-jq1en]

@@enevolentadversary2509 *joking not sarcasming

[@mistyisland343]

Imagine when you will have no more obligations to society in terms of education and have complete responsibility to yourself what will you do then you will have to feel guilty all day every day for wasting any time!!!

[@arctic215]

@@casekocsk r/whooosh

[@alproductionhouse9225]

This video basically saying "a man from Japan like others, doing his job with pure love and dedication. He shows you how to do everything with no secrets and yet you still can't make it as perfect as his"

[@RavenOmison]

Because of passion

[@altokia2724]

@You Yes You do you use the same cuts, or panko?

[@logikgr]

There are different styles, this is one of them. It's really about what the customers prefer. You can try lean pork tonkatsu with guacamole, and you're in heaven. Or with tonkatsu sauce, scallions, drops of lemon and a sliced tomato.

[@MaatStile]

@@RavenOmison that's really all that's to it, dedication technique natural talent and money too, but that comes second

[@reacher8042]

@@logikgr wooo knowledge, I'll take note

[@melaniedarmawan9922]

I have an essay to write but this is much more interesting

[@pk9650411]

I don't even eat pork.. but still watching 😬

[@trinityonly1149]

You are not alone 😂😂

[@rezapratama8609]

Who need to graduate if we can eat this every day? Right fellow local netizen? 😅

[@LizAchmad]

Ikr

[@fariskamaludin9900]

Write about it

[@xedinity]

Everything in Japan is an ART. Devoting their life into their craft. That's what an artisan is..

[@juniorlovell2833]

Exactly they respect each and every form of their passions be it aquascaping to knife making I lived in Osaka for 3 months while in the military best time of my life

[@way2holy]

=-:-[O=-O:-[

[@ThrashJazzAssassin77]

Japanese actually has a word for it: kodawari, meaning the relentless pursuit of perfection.

[@JamesZ32100]

@@ThrashJazzAssassin77 Interesting, will have to check that out

[@badboybubby7794]

There's a lot to be said for pride in what you do and how you do it

[@kawaiilily7907]

I lost it when he held the breadcrumb bag like a baby 🤣

[@MrPePeLePuo]

For me it was when they mis-captioned grape seed oil as rapeseed oil. Maybe it wasn't a mistake and rapeseed oil is the secret?

[@benchua7100]

u need to evaluate your sense of humor

[@MrRedeemedAssassin]

@@MrPePeLePuo Rapeseed oil is a real thing. It has a very high smoke point of 400F and is a neutral oil, so it is excellent for frying. I do believe he said that intentionally and it was not mistranslated.

[@calvinlim9485]

@@MrPePeLePuo rapeseed is just canola oil.

[@TienNguyen-ky4dx]

@@benchua7100 LOL why salty? Just a joke dude

[@dpie4859]

I LOVE Japanese attention to detail and quality. Its incredible.

[@guanoman4634]

@Richard Wagner lul boomer

[@jaddytheteenblogger]

You know your stuff is perfected when your willing to share 99.9% of the detail the last 0.1% is you.

[@aling7704]

that's actually a really good point

[@looppp]

Good point, but I would say the craftmanship and artisan-ship is what led them to the 99.9% of details. Thus in the end, it's 100% them.

[@kenjitjahaja3349]

Well said. They know not just some people can copy it

[@polecat7377]

that 0.1% is probably impossible to copy.

[@sim0nsix]

You're

[@benspencer5744]

Ive been a meat cutter for over 20 years, and that is some of the best pork i've ever seen...ive even seen highclass chop houses that cant even meet that quality,

[@SinKimishima]

how does one tell the difference between a good pork and not? Color?

[@stephenfischer5322]

Pun opportunity missed: meat that quality :D

[@benspencer5744]

@@SinKimishima Color is a big tell and also marbling.

[@crazeeycc2928]

I live for their hygienic ways when they're working

[@harutorurubyjane5294]

i am impressed by how they put so much effort in it, paying attention to the temperature, the farm, the brand of the panko, and even the egg. that’s like another level of dedication.

[@donnytramp6955]

I actually went to tokyo and tried the 8 course tonkatsu set, 10/10 amazing best pork I've had The tenderloin was my favourite

[@vs5264]

The bread crumbs he uses is the one featured by Paolo from Tokyo. In his a Day in the life of a Panko factory owner. Cool.

[@sidd6766]

Eveything about this is so aesthetically pleasing

[@neilkasher]

I love the Japanese focus on perfection, it's no surprise that their restaurants have so many Michelin stars

[@benchua7100]

lol ok weeb

[@qhuizatlantis8484]

Exactly

[@jolalo123]

Of course the pork tastes better now, when you seasoning it’s whole life.

[@louiedoee]

Used to be fed scraps now they eating fancy

[@gjfwang]

And they can eat it rare since its not full of parasite eggs.

[@logikgr]

@@gjfwang Pork at the perfectly cooked temperature should be very light pink.

[@wwoods66]

@@gjfwang I wouldn't call it 'rare'. At least, for beef 155F is 'medium-well'.

[@buffaloblack3993]

😂😂😂😂😅

[@teddywgardner1122]

The Panko Breadcrumbs look so good! They are like squishy when they press the pork into them it presses down and looks so damn crunchy and crispy and good!

[@Warfare_Clown]

I'd go to japan just to eat in every single restaurant they covered on this series! Damn it look like an experience!

[@eugenelim1436]

Haha tbf a lot of the omakase restaurants they've featured are in the US

[@Connetification]

Got to have the money for that man. Hotel in Japan ain't cheap. Ain't cheap at all.

[@rollingvice]

@@Connetification just stay at capsule hotel. its pretty cheap

[@benchua7100]

errr ok weeb

[@eugenelim1436]

@@benchua7100 technically a weeb by definition is someone who is so enamoured of Japan and Japanese culture that they wish they were Japanese. Which at no point was alluded to. At most it was an appreciation of a culinary experience

[@NoriFoodTrip]

Amazing Tonkatsu! こだわりがすごいです

[@SoraDeluxe]

That man's shirt is everything!

[@deanmclean5447]

I wish i loved anything as much as this guy loves tonkatsu

[@HowToCuisine]

Looks incredible!

[@aquamarine9916]

Tonkatsu is my daughter's favorite Japanese food. Japanese food is so yummy and classy. I love to visit to Japan.

[@Zaii_3]

I love tonkatsu from the bottom of my heart and it is my favorite food. I hope that when I grew up and have the money, I would be able to go there once in a lifetime

[@VegetableFRIES]

I think I’m in love.. it’s so beautiful.

[@urleerongpipi2273]

The editing and the music and the person's narration made the boiling oil look so calm and gentle..made me wanna soak myself it it 😂

[@gustavowoltmann1623]

this looks too yummy and tasty !!! want to taste it badly

[@Angelieth_]

This video is a joy for our eyes, from start to finish it just keep getting better and better

[@michaelkramer1425]

Tonkatsu is next level, had the best in my life near Mt.Fuji

[@grin4329]

I now trust these guys with my pork cutlet forever. I can tell they really put their time and effort in perfecting the art of frying pork cutlets

[@KillerTacos54]

Looks fantastic

[@rjgrlzn]

couldn't stop my mouth from watering

[@bomikim9290]

This is the best tonkatsu place I’ve ever been and I’m a regular here. They serve pork loin tonkatsu for only 1000 yen during lunchtime. LESS THAN $10.

[@scamli]

And you dont have to tip in Japan! Eating out in the US is robbery.

[@isamuominae]

Thanks for info. The price is cheap for what I saw on the video.

[@vaniousdesigns4237]

Respect for this man 💯

[@RaySawhill]

Wow. Nice video, would LOVE to eat at that restaurant.

[@missionincooking785]

its really good.

[@RandyRaz1]

Fried pork chops are great !!

[@Manmade023]

Beautiful.

[@maximeb190]

Japan turns everything into an artform, this is incredible.

[@benchua7100]

that's such a weeb thing to say lmao

[@miyako1909]

@@benchua7100 That is such an immature and pathetic thing to say. Grow up kid.

[@benchua7100]

@@miyako1909 weeb spotted

[@TienNguyen-ky4dx]

@@benchua7100 LOL this kid is everywhere in comment section calling people weeb without knowing what a weeb is.

[@uwu_commrade1682]

As soon as he started talking about the temperature at which pork cooks vs the water (diversion?) Temperature i knew it was some seriously good food. Not only did they put in the effort to know the science but they are also putting in every effort to applying and perfecting said science. Mad props and i hope they get all the recognition, business and success they deserve

[@indieBen]

And not easy to check the pork temperature, if you put the thermos, you'll make a hole where oil will go, so, you can only try once cooked to double check, I am assuming their oil+fat mix is around 170 centigrade, 5-6 min of cooking + 5-6 Steam rest after, but not sure

[@carolynbenjamin6578]

Thank you for translation. Very smart you know your pork

[@hurcorh]

These look amazing. The overcooked pork that you get served most places is a sin!

[@luismakeup08]

pork is a delicate meat

[@luismakeup08]

I think you shouldn't eat juicy pork because you can get sick

[@luismakeup08]

I suppose this isnt the everyday pork you buy in the market but the standard is dangerous to eat medium rare because the animal have multiple diseases

[@TheMorous]

@@luismakeup08 not true most market meat today is lab controled

[@TheMorous]

@@luismakeup08 68C is ok and safe to eat

[@BadassArabianMofo]

Wow. They are masters.

[@headbangerskitchenshorts]

Zomg that looks delicious!!!!

[@sushilocotv7036]

I love Tonkasu!!👍👍👍

[@virgiawanbagas4915]

expert and reliable... japanese at its best

[@ahumpage]

Delightful. Thank you.

[@barneysantos5004]

I seriously love the Japanese. We have so much to learn from them.

[@skar5541]

Looks incredible. Making me extremely hungry.

[@Shoulderdevil2023]

Nobody makes this properly in USA. It is amazing and we go out of our way to experience every time we are in Asia. Japan, Korea and Philippines Hong Kong do it right! Beyond delicious😋😋😋

[@MB-dg3wh]

Forget the Tonkatsu, the chef is a snack. 🤩😝😋

[@Zoomborg]

The way he put the tonkatsu into the fryer.....i don't think there are any nerve endings left....i would be screaming from touching that burning oil.

[@sidiusolidus]

Reading the sub he says the oil is between 66-69°C (150-156°F). Not really that hot

[@inoob26]

If the thing you are frying isn't coated in water it won't splash at you at all

[@JH-bb8in]

美味しそう！

[@stinko336]

That oil looks like light maple syrup, it's so clean!!

[@lopezmt5]

Most people I know love Sushi, personally give me Tonkatsu Curry everytime. Or anything my mother-in-law makes (my wife is from Hiroshima)...

[@diegow7504]

curry and fluffy rice

[@SP-cp3qu]

nice video and chefs!

[@ricardoblikman2676]

100% agree with the master tonkatsu is the best way to eat pork I will visit that place!

[@bpooboi]

That is some gorgeous pork

[@williamlee7782]

Tonkatsu is life! Here I am cooking mine at 350-375F. Gonna try the lower oil temps for my next batch.

[@dampaul13]

The temperature of their oil wouldn't be 66-69C, looks like it is still around the standard 180C range. He is saying that is the temperature to "steam" is between 66-69C to allow the pork to continue for several minutes after it comes out of the hot oil.

[@user-zd4zp5zs5x]

I just cooked some at 350 f and was absolutely perfect

[@shawnmanley2470]

I would love a katsu recipe...the sauce they put in the finished product looked good too 🤤

[@pitmezzari2873]

Mix ketchup, worcestershire sauce, soy sauce and sugar and you have the sauce. You can also use oyster sauce and mirin but I've never found any of the two where I live. use as much as a quarter cup of worcestershire sauce, 2 tbsp. Soy sauce, vary the amount of ketchup and sugar based on the desired viscosity and sweetness: for cutlets and other deep-fried breaded food, make it fairly thick. You can also use it as a substitute for western barbeque sauce. That's it.

[@user-zd4zp5zs5x]

A bit late but I made one today in the same way they describe, 1 inch pork neck cutlets, let come to room temperature (half an hour or so on the counter). Was absolutely perfect. Heres what I did: 1 large egg 2 x 2 - 2.5 (1 inch) pork chops, preferably with some fat, like neck (karkowka) all purpose wheat flour panko oil for frying (flax seed/regular olive oil (not extra virgin!), optionally with some lard mixed in) Let the chops sit on the counter and come to room temperature, 30 mins to an hour. prepare the flour, egg and panko in three different dishes, and whisking the egg to an even consistency. Poke holes all over the chops, with a fork, all the way through to tenderize. moving from dish to dish, first cover the chops in flour, then egg, finally panko, making sure at each step that each chop is fully covered and excess is shaken off. Put aside. Heat enough oil to submerge a whole chop, in a large enough pot/pan so that there is at least an inch or two distance to the top (the oil will bubble up when dropping the chops into the pan). When the oil hits 375 f/190 c, drop the first chop in very carefully. The oil will drop, but try to keep the oil around 350 f/176 c. Fry for 2 mins and flip the chop. Fry for another two mins and then check the temp with a thermometer (preferably a metallic probe thermometer), leaving the thermometer in after checking to not leak juice. When the chop is around 54 c / 129 f, take the chop out of the oil and put on a rack to let cool the same amount of time as the cooking time, only taking out the thermometer after the resting has finished. The pork chop should ideally reach somewhere between 66 and 69 c, 150 to 156 f. Salt with Maldon salt. If the chop overshoots or undershoots that range then adjust oil temp and temp when the chop is taken out. Repeat with second chop.

[@talesdemidioful]

"theres room for improvement in my perfectionism"

[@caelum1886]

Everything is an art in japan

[@fishhubbd]

Excellent

[@vincentwah9727]

i've been here before. one of the best

[@camerongunn7906]

Huh...fancy fried pork chop. The panko and soy sauce are nice. I'll have to try that next time.

[@Amatersuful]

i hate pork loins but fried up its bloody amazing

[@bensmith7536]

freshly made, well seasoned tonkatsu with a thin fat strip is a beautiful thing...... shatteringly crisp coating, tender pork steak underneath with just enough fat for a little extra flavour? perfection, leave it to the japanese to refine it so very well.

[@adamprabowo4556]

Love japan!

[@GeorgeEstregan828]

Look at those knives 🥰

[@chansaicommerce1721]

AMAZING !!!!!!!!!!

[@chansaicommerce1721]

AWESOME !!!!!!!!!!!

[@nicolemyers7340]

Immaculate.

[@MattRoadhouse]

I brine my pork (salt, sugar, bay leaves, peppercorns, garlic, etc) Love tenderloin medallions, flipped on edge, then rolled out to cutlet thickness. Flour, wash, panko -> fry

[@michaellapsumchang679]

Wow look tasty!!! 😀

[@mainamu3213]

돈까스 맛있겠다!!!

[@primitivecookingtv9931]

Hello! Very good skills, I'm hungry 😊😋👍

[@pauloalexandredefreitas8880]

The chef with dog-stamped pajamas have a very soothing voice

[@ac3969]

They're the best

[@paradoxxop2187]

This is the first time i see a fryer with clear cooking oil and not overcrowded with food being fried

[@mymagicisntgivingup5908]

I love tonkatsu. Now! My Father loves eating pork with bread crumbs.

[@sethsoderman2731]

Damn amazing food

[@randyhendrix5375]

Japan is one of those few countries that dealt with Europe on equal terms. Their artisan culture endures and evolves unblemished

[@OpEditorial]

Tonkatsu was originally introduced by Portuguese traders (one of the reasons it's recommended with olive oil), after the Tokugawa shogunate ordered all foreigners booted off Japan they kept the deep fried food though 😊

[@foodiewave3765]

Thanks for sharing your video, I really like it, have a chance, I will go taste it.

[@foodieuncle]

Love it Maan 😋

[@jaquessiemasz8650]

I know what I’m trying with the wild hog tenderloin in my freezer now!

[@BiggMo]

Wild hog tenderloin sounds extremely lean (I’m guessing) and the video talked about needing a certain fat content

[@Mysasser1]

If you come to Texas you can shot all the wild boars you want. They are delicious.

[@TatamiDisco]

Wild hog (called "inoshishi") is quite common in Japanese cuisine, although I have never seen it done as tonkatsu. There are plenty of Japanese stew and curry recipes using wild hog on the web if you're interested. Report back if you do make some fried hog though, could be delicious.

[@tofucube9353]

The meat of a wild hog is quite tough to eat

[@jaquessiemasz8650]

@@Mysasser1 Hah! That's where I got my pigs actually. My family has a little bit of land outside of Cotulla, just enough to hunt on.

[@RosaParksShoe]

If you want to make easy tonkatsu at home, get thin sliced pork chops, cover in seasoned flower, beaten eggs, and make sure you get panko bread crumbs (kikoman brand!), then you just fry it in a pan maybe 2-3 min on each side on medium low-medium heat.

[@catriona_drummond]

It's also called Schnitzel.

[@joedennehy386]

Very very good. Thank you. May i ask what flour do you use please

[@mistadomino]

That doggie shirt is perfect!

[@JogBird]

omg i need that dog print shirt

[@user-xz6yl2js2z]

Thank you.

[@rezapratama8609]

Whoa, counter directly in front of the fryer so they can communicate with customer? This is a warm place to eat for people who tend to eat alone like me 😂

[@JoSan3]

japan has lots of eatery like that, counter seating directly facing the chef

[@daviddickson1567]

Thank you for uploading this video clip looks great😋. Thanks for the details great job 😁🙏🙏👍👍Florida USA Rainbow 🌈Chef 😊keep up the great work 👍

[@vonlipi]

That is true love of the craft! The attention to details...I am in awe

[@cylltndn7935]

Ramsay: olovohl Japanese guy: orivoir

[@UnclePutte]

A-au revoir?

[@tinacampbell1302]

Rachel Ray EVOO🤣

[@jayvielorddeguzman3786]

So no ones gonna talk about he literally dipped his fingers to boiling oil. 6:00

[@niktsi]

hell yeah! and he didn't even react!

[@MrDAvIx63]

lol you get used to it I used to work with people that would grab pans bare-handed when working with french tops. it's like having callouses except you just become numb to heat.

[@saintus888]

He’s a professional chef, most chefs who have been doing this job for years will almost be able to tolerate high heat on their hands even when touching hot oil or water.

[@boikrasinki7278]

Theres this neat trick to it, where you have that safe 1 or 2 seconds when you touch hot things. Evaporation of water from your fingers protect your fingers from burning it, so as long as you take it put within that safe 1 or 2 seconds. And as said by previous replies, those hands are so used to it. Learned this from another chef that uses his actual hands to move chicken in a pool of oil, where he dips his whole hand first in water for that extra evaporation protection layer.

[@reacher8042]

@@boikrasinki7278 people be hardcore out there

[@waterstreet2947]

Everthing is so perfect. Interesting to see this content. Thanks for sharing :)

[@Amatersuful]

tonkatsu with curry is bomb