How To Make Perfect Tonkatsu | Japanese Pork Cutlet | とんかつの作り方

[@johnhung8393]

One of the better MC contestants to do well after the show

[@joshuaspector8182]

People saying talk less can piss off. The detailed explanations are interesting and a refreshing change from most other cooking videos I see out there.

[@mjudec]

When Adam says "the reason for that is.." I know I'm about to learn something amazing that transfers to all forms of cooking. Genuinely Adam, I've been cooking for years but I learn so much from these videos. I only came to expand my Asian cooking.

[@maxziegler6650]

This video is awesome on so many levels .As a half Austrian- half - German , I didn’t expect that in a country so far away , the schnitzel has been able to be incorporated in one of the best cuisines in the world . Here we are loving ramen and sushi, and they eat Schnitzel and Baumkuchen . I love how one enriches the other . History and humanity connect us. Not always for the good , but it is important to appreciate the work of all cultures in the world Health upon you and keep firing those amazing recipes !!

[@GeorgeCockerill]

I like it that Adam shows the brands of equipment and ingredients - this is really helpful and often missed out.

[@bowenwangs]

One of the best food youtubers !

[@Unclejamsarmy]

I really think this is the single best cooking show ever to exist. And I love how calm it is too, so many commercial chefs bring the rushed element of professional cooking to shows when that’s generally something most home cooks want to avoid

[@hangietan8452]

Adam: put Tonkatsu in his mouth and smile as a satisfied result. *Everybody likes it

[@GlennDavey]

I love watching turds being made. Don't you? *stands up and claps with appreciation*

[@anthonyng1494]

My wife and I are a fan of yours Mr. Adam Liaw and we always watch your cooking at AFN every Thursday night. Kudos to your style of cooking Japanese Authentic dish. Thank you for sharing your technique. I hope to meet up with you in Japan someday soon after this Pandemic. Stay safe and Happy cooking! Kampei ...

[@g0shua]

Hands down the best how to make tonkotsu video on KZbin.

[@ngno9493]

You can know how passionate a chef is by looking at not only his skill, but the sparkling lightning in his eyes while he looks at the ingredients, also listening to the way he explains everything in such a clear, clever and precise manner. This is when you realise a good chef is more than just making cooking merely a cooking, but making the process alive.

[@sdkid6059]

An American cooking show that I grew up with watching, "Mr. Food" ( it was on after the weather on the local nightly news ) He uses a metal skewer with a fish hook shape on the end, very similar; always wanted to find some. But I have never seen them for sale in stores, an excellent tip though, I appreciate it, thanks. Family favorite dish to order when dining out. Gotta give this a try at home.

[@earthlingYT]

i love your style -- gentle, slow explanations and music. Love your pics of the food. Very well done.

[@nc622x]

This is the first time I saw you actually put what you just cooked into your mouth. Great vid, btw.

[@phuuc8075]

missed the crunchy sound for added asmr tho.

[@MrGetItIn]

So much better this way idk why lol

[@tomjones6944]

what a smile :D

[@ephemeraldream73]

It was beautiful. You could tell he was genuinely proud of his work.

[@GlennDavey]

Congratulation, you just watched a video about Adam's future turd

[@uasj2]

Not just a Japanese recipe, but a veritable masterclass in how to crumb and fry anything. Leaned so much!

[@BDCF100]

Living in Japan for two years I ate Katsudon Bure once or twice a week. loved it!

[@chyntiaputri5505]

I really learn a great knowledge and skill from this video

[@DirtyGingy]

I can honestly say, they genuine happiness and pride in how your meal came out has me sold. I'll have to see what other videos you've made.

[@johndwhite1972]

You are truly a wonderful teacher. Your spirit shines. And I’m hungry now!

[@NurseNelson]

I made Tonkotsu for dinner tonight not using this recipe and now I’m wishing that I did! The place I went wrong was not salting the meat first and I didn’t egg, flour x 3 then panko. Can’t wait to make it again and try this method!

[@mollys3825]

Yup, tonkatsu is the dish i miss the most from when I visited Japan. I would always make sure to pick one up before we got on the bullet train!

[@mikaylabrito]

He is so precious... we must protect him at all cost-

[@thebassrogue]

This is my first video, i like how you explain everything, you're good at giving us assurance that we can actually do this recipe.

[@Hoakaloa]

listen! this is the first time I have heard someone teach, listen to the oil/frying. Thank you!

[@girlonfire2.076]

He looked so happy at the end biting into that Cutler😁

[@Metaretru]

You finally took a bite of your cooking!! And boi that Tonkatsu are looking juicy, time to try it at home

[@danvol3835]

Just repeating what everyone's saying, but... it's nice to have someone explaining the "why" along with the "how" you do things. Even an experienced home-cook can benefit and learn to improvise. A few things: I know it's hard to explain over a video, but most Japanese cooks of all levels will say that you can "feel" when a katsu is done through the long cooking chopsticks, as well as by sound. Where's the rice?!! Gotta have some fluffy short-grain rice (and miso soup) to make a classic tonkatsu teishoku! Also, tonkatsu tastes great even if you're using a cheap, moderate-quality meat, but especially if you're using a quality meat, try it with just salt--no sauce, just sea-salt. Japanese cooking emphasizes the taste of the individual ingredients, and you'd be surprised at how good just the pork, breading, and a bit of salt (with maybe a hint of the karashi mustard) tastes. BTW, back in the early- to mid-60s, growing up in Tokyo, tonkatsu was generally diner food. The loin cuts would be pounded out to make them bigger and easier to cook. These huge, thin, foot-shaped monstrosities were derisively called "waraji" (straw sandal) katsu, but, as with all other "poor-people's" food, some people remember them fondly. I don't remember eating a thick, juicy tonkatsu until the later 60s (but, then, we were pretty poor...).

[@wila5477]

I absolutely love your patient and detailed descriptions. Real quality content. Subscribed!

[@Capell3012]

When will he finally buy and stop checking these fruits in the intro? Hmmmmmmmm.....

[@adamliaw]

For my day job I’m a fruit inspector.

[@PuReEnStyLez]

Adam Liaw wait really? sorry I'm quite new

[@steves9388]

@@PuReEnStyLez It's a joke.

[@PuReEnStyLez]

Steve S ah damn xd thanks

[@The_Lesser_Evil]

@@PuReEnStyLez Absolute madlad

[@fdd4708]

I not only learn how to cook, but also why I cook in this way.

[@Elazul2k]

Thank you for showing us all how to do this! I've had this before in a restaurant and it was absolutely amazing and I've always wondered how it was done so I could do it at home! It's super simple too it turns out. Cheers!

[@HokShunPoon]

The story of Panko is even crazier than just the fact it's risen by electricity: Japanese soldiers invented it during WWII because the only energy source they had to 'bake' with was their tank batteries! And just like that they accidentally invented the crunchiest and airiest breadcrumbs known to man.

[@xyz39808]

"A cook knows how to make a dish. A chef knows WHY to make it that way"

[@mikamelin3022]

This is my new motto

[@eduardotorres7645]

cooking is art. your food can be anything you want it to be. we like spicy in the west. not so much in japan. dont be so blockheaded

[@legionmaniac-9202]

Cuz I'm hungry

[@GlennDavey]

Because you want the shit to be the right colour brown.

[@roble98]

I agree! The chef knows the recipe, but the process behind it is what they are trying to change to make the recipe appealing to the customer as they are supposed to be the experts on how to cook the food and the process behind it on how to truly make it. This deals in plate prep to make it visually appealing, prep and finesse in technique and how and why you cook a specific dish the way it is cooked. The detail is in the way the chef does it, a cook usually just knows how to cook/prepare a dish, the chef can figure out why....the process :) (Basically a longer form of what you just said....lolz :)

[@cem950]

I initially thought "how different could it be from a normal fried chicken cutlet" but I was wrong.It's just as you described,steamed inside and crispy outside.Loved your explanation as well!My family liked it.

[@TheShadowFrame]

Finally you include the eating part into your video :) lovely.

[@nathrob2437]

I'm English and have been brought up with a very standard English diet, fry ups, roast dinners and fish and chips etc, I never really stray from what I would usually eat out of fear of not liking it and wasting time and money but your videos have really inspired me to try some new stuff as this is still different to what I'm used to but not insanely out of the box, I really do hope that trying these types of dishes will eventually move onto trying stuff that I would never consider, thanks man

[@Diss0lvant]

Thank you for all the tips, that are useful for more than only this recipe, like skimming out breads off the oil, not letting meat juice in the oil or using a spike when "breading". I like your videos because you always learn more than just how to cook a dish. I'm impatient for the next one ! Have a nice week Liam, and also anyone that loves cooking because no cook is a bad person

[@patrickcarroll7185]

Absolutely my favourite cooking channel now. Top class stuff

[@cef8270]

One of the best cooking channels on youtube. 👍🏼

[@menessayir632]

One of the best cooking channels for sure

[@AmirhoseinHerandy]

It's so relaxing to listen to you man, specially with that song.

[@josephrasmussen8832]

This is the second video I have seen from your channel. Although you have nearly 400k subscribers I believe you are still criminally underrated. Also, you have impeccable taste in watches with the Audemars Piguet

[@Tony-112]

Adam Liaw & Luke Nguyen are my favourite chefs

[@808bAler]

Adam, I have watched many of your videos and have learned, as a restauranteur, many things from you. Never before have I been so impressed by the knowledge dropped and eloquence delivered. Wow and DAAMMMNNNN!!!!! are words I used to let my computer screen know how pleased I am. Mahalo from Hilo, Hawaii!

[@fahadrind4332]

I watch more cooking videos than is good for me and I am blown away by how much of what you're saying I haven't heard before. Excellent video!

[@08bachi05]

Love how he explains the procedures!! Tried his recipe, and the results were amazing! :)

[@JoyJonas]

Thank you, @AdamLiaw! You are such a marvelous teacher and the loving energy emanating from your eyes brightens our lives.

[@SpookyRiver]

I really like how you explain the reasoning behind many steps and help us learn what the purpose is - for example when you were explaining why we soak the cabbage in water before serving. Other KZbin channels showed/recommended the water bath step but many didn't explain why they do it.

[@e_3261]

I made it once too but with Japanese curry. It was my first time and the crisp was incredibl 😭 The best part is, Japanese curry doesn't make any cutlet soggy. Now everyone can enjoy this awesome food. Thanks for this vid Bro... Keep going make awesome recipes. 👍

[@briarcoleman8557]

Adam, I've only just found you and you are seriously blowing my mind. I watched the Ramen School quintet today, then triple fried karaage, and now onto tonkatsu. Best cooking channel ever! Thank you so much, you're a dream to watch. No heart emoji to use on my pc, but so sending you the love right now :)

[@headbangerskitchenshorts]

I absolutely LOVE LOVE LOVE Tonkatsu! That's it I'm ordering it for lunch!

[@herkekaandorp5796]

Best Japanese cooking show of all, love your videos. Keep up the great content

[@JordanDilla]

This is some amazing presentation. No over the top showman. Just the facts and clear explanation what and how to make an amazing dish.

[@weekoffwithastrid]

Just cooked this, followed you’re detailed instructions. It was perfect! Thank you

[@brettgibson8558]

Love, love this dish. I found a restaurant chain in Kyoto called Katsukura (in Kyoto Station) who serve their tonkatsu with the cabbage but also a rice and barley mix. The tonkatsu sauce you mix yourself at the table and add ground sesame and yuzu dressing with extra spice as you like. It was always delicious and there was always a wait for a table, but it was so worth it.

[@dimpls33]

Best explanation of the Japanese style of frying.

[@sittingonmychair]

DUDE!! I love how you’re just oozing with enthusiasm. And goodness the tips and the explanation behind them!

[@MaZEEZaM]

I am pleased to see you actually enjoy eating some of what you have made, makes the food all the more enticing to cook and enjoy.

[@johnmongver]

wow I watched some tonkatsu videos today but this one is so far the most comprehensive one. As I just started learning how to cook, I learned a lot of techniques and maybe secrets from this video. Domo Arigatou Gozaimasu. P.S. I love Japanese food esp. tonkatsu with all of my heart

[@geoffreyblackmer]

I made tonkatsu for dinner tonight using this recipe and OMG IT'S PERFECT 😭😭😭💖💖💖

[@lord1349]

I watched this while eating dinner, and finished hungrier than I started.

[@clarissa182]

Tonkatsu was the first Japanese dish I made, when I decided to venture into Japanese cuisine. I had been doing quite well with a recipe I had previously found, but, I decided I wanted to find a new method of making it hoping for better results. I tried Adam's method last night: every single step and tip. It was the best tonkatsu that I have ever made! And the skewer tip was brilliant. My family really loved it. Absolutely delicious! Thank you, Adam.

[@quickfruits6963]

I found one of your video yesterday and now it’s my favorite channel on YT.

[@TimberWolfCLT]

I love your presentation style. You're an excellent educator and have an easy way that makes learning no muss, no fuss. And I love the explanations as to "why". Nicely done!

[@johnmongver]

I tried his recipe and omg I am crying, it is so good!! 😭😭 I felt I was in Japan again or I was eating in a very expensive Japanese restaurant

[@anwark]

Simple delicious recipes and videos that always feature excellent, general cooking tips. Adam is by far my favorite chef on KZbin. His videos are simply excellent.

[@euridulay7856]

You are a master at explaining the experience if cooking, Adam. Thank you for the inspiration. 😁

[@ZiggyJr]

I love the ammount of detail you offer. Your love for the craft is written all over your face haha.

[@robertharvison6162]

absolutely love this channel so informative ,helpful and easy to understand it's like your mate is showing you the best way to cook thank you

[@RaposaBebado]

Watch this was very therapeutic...

[@rsjr9381]

this is an amazing channel. don't really know how i got here but i'm so thankful that i did. keep up the great content man

[@MichaelMariscal]

Dude, you have become one of my favorite channels within a short amount of time. You're gonna blow up! Keep up the good work! Great balance of information, plus just getting down to the food and cooking. Love it.

[@schassis_]

Adam, you are so well spoken and clear in your presentation of these clips. I will be giving some of these recipes a go for my family. Thanks for making these videos easy to follow and enjoyable.

[@rizaldepantil6737]

Keep the good job chef , this is how you show how to cook, explain those science of cutting, seasoning, whatelse but real cooking....

[@xiahluns2405]

That's a reeeally pretty cabbage.

[@DenverLog]

So many hot tips ... easy to follow and can’t wait to try. First time watchers & now subscribers.

[@ratsock]

Great video. Really appreciate all the little technique tips. That's the big thing missing from all the other cooking videos.

[@ogg2782]

Love the effort put into explaining the reasoning behind the process.

[@mystickwon2970]

Your videos are very informative and very zen . You have a very relaxed teaching method that works brilliantly. Can’t wait to see the rest of this series

[@Liliann31]

Just found your channel and watched this entire video in full detail you are incredible at describing food and technique, such a joy to watch, thanks for sharing

[@jasonmashburn1280]

Adam, I love watching your videos. You have such a love for the food you cook, and it really shows. At the end of this video when you too your first bite, that expression said a 100 words. Thank you for all that you do.

[@spydude38]

Hands down my favorite Japanese dish. My Mother would make it when I was a kid in Japan and I learned to make it pretty much as you described. Bulldog sauce is a must.

[@oakville50]

Adam... amazing video. You give a Zen-like quality to Tonkatsu that I have not seen.

[@junlinyi4892]

Yay you started snowing you eating it at the end! That's the only thing I thought was missing from these videos - now my life is complete

[@jakeconnelly2441]

Can't wait for your episode on Katsudon. By far my favorite Japanese dish, and my death row meal.

[@Zavora1]

I have been wanting to learn how to make tonkatsu the proper way for a while now. And this already is one of the most clear and detailed recepies I've seen so far. Can't wait for next weeks episode to learn even more about it. Keep it up man, love your stuff!

[@nick..77760]

Who needs that "master class" stuff when there is this chanel on here !? Really good, next level videos, Thanks Adam ! 😎👌🏽

[@fgf674]

This guy is a Legend... He explains everything.......🔥🔥🔥

[@crazy8sdrums]

I have often found it necessary to prepare sacrificial fillets of TonKatsu...to eat while preparing Tonkatsu for others. It is SO good that I can't resist eating some while making it!

[@javiergabas8019]

I tried making tonkatsu with Iberian pork following your instructions. Amazing. Thanks.

[@Ash_Wen-li]

The thing with the frying time is absolute genius

[@Jappeli026]

Yo please include you eating the food and reacting to it in every single video from now, okai thank you love you

[@ricaardogarciavelez885]

I was looking for a Tonkatsu recipe yesterday after I saw your Curry video since I liked the way you explained everything and kept it as authentic as Japanese do. Thanks so much for uploading! I am looking forward to try this recipe

[@deidrecalabro5725]

The skewer is f-ing brilliant!

[@HenSt-gz7qj]

I usually use 2 forks... in case you don't have a skewer ready.

[@deidrecalabro5725]

@@HenSt-gz7qj yep I've used fork/s before but the skewers is so "Japanese"... Don't want to leave unsightly marks on your tonkatsu. 😉

[@martytu20]

Adam Liaw and Binging with Babish on the same day? Inject it right into my veins.

[@joshevans5127]

as well as Chef John, Bon Appetit, Americas Test Kitchen, First We Feast, Sous Vide Everything, and Munchies

[@fierypickles4450]

Internets Shaquille is amazing tooo. Plz watch him

[@kireb2399]

Gochi Gang from First We Feast is pretty good

[@MrChefgiannis]

Hi Adam! All these information you giving to us are so precious!

[@AngelBeatz92]

Your voice, the background music and the presentation....i felt like i was in heaven or something

[@TheBlvision]

really like your video, very thorough explanation and clear instruction, plus great filming.

[@omkarkoti2372]

His nails are the most perfect nails I've ever seen🐱

[@madamerosario]

Man that smile. Swoon! :) Best katsu recipe I've seen, thank you for all the insight into Japanese culinary theory beyond how to make this recipe.