Recreating Japan’s Best Tonkatsu… with Moldy Pork

[@ProfLakitax]

Who else is here before truongsauce died of dysentery, gout, food poisoning and salmonella simultaneously?

[@themelancholyofgay3543]

Pork isn't fish, why would he get _Salmon-ella?_

[@TheOneTheaEnd]

​​@@themelancholyofgay3543 maybe the pig was a gir so it could have salmon-*ella*

[@pythagoruz69]

​@@themelancholyofgay3543 Please tell me you're joking

[@MarshmallowBoy]

They are, the joke is salmon is a fish, and its called salmonella​@@pythagoruz69

[@Netro1992]

​@@pythagoruz69 Please tell me YOU are joking.

[@D._Von]

The reason panko is longer than normal breadcrumps is because panko bread isn’t baked in an oven - it’s baked through electrical current. The length comes from the electrical current running through the dough. Adam Ragusea has a great video that delves into this topic.

[@truongsauce]

I'll have to do some research on that. Thanks for the info!

[@bakasheru]

@@truongsauce Also.. panko is something that is so easily available, online or in Japanese/asian stores they should stock this stuff. Here in Europe I can even buy it in the supermarket.

[@fuckoff5893]

@@bakasheru Yeah I can get panko in Walmart in Alabama lol

[@wynnrawr]

@@bakasheru 2:18 if u watch the video he's very aware panko is easily available, in America u can buy it at pretty much any grocery store not just specialty ones. the issue is you cant buy fresh panko only dried panko and he wants fresh panko in this case using fresh breadcrumbs is the closest he could achieve without a factory grade bread electrocutor or special connections.

[@inthefade]

I just commented that Panko is cooked with electrolysis, yes.

[@nefelpitou]

Your fear of trichinosis is in this case largely unwarranted, simply leaving pork out will not increase your odds of getting it as the cysts that cause it only release their larvae upon being eaten and digested. So long as your pork is properly cooked, it's unlikely to be a problem no matter how long you leave the meat to rot. If your pork is cooked to an internal temp of 144 f it will instantly kill the cysts. The main concern with cooking and eating spoiled meat is not bacterial or parasitic infection, so long as you fully cook it the main concern is illness brought about by bacterial or fungal toxins left over in the meat after you cook it left over by the microorganisms after they have already been killed by the heat. One thing I would suggest, to minimize contamination to your meats, is to sterilize the cornstarch you use as a growing medium as raw flours can sometimes contain other kinds of mold spores (including potentially dangerous ones that can produce toxins). Heat treating the corn starch via the microwave (or even just toasting it on a pan) is pretty easy and would make one less chance for something bad to grow. Otherwise you just want to minimize the risk of exposure to the meat of other bacterias and mold by sterilizing as many things that are coming into contact with the meat as is possible.

[@jonasschindzielorz]

Microwaving a dry powder to sterilise it probably won’t provide even heating and there’d effectiveness of the sterilisation.

[@truongsauce]

that is so smart omg... thanks so much for the tips!!

[@kyle4726]

holy shit this is really useful information i can feel community contributions like this help the growth in this channel and content! very worth looking forward to

[@MrTealeafsoup]

It's actually kinda wild how one could be so strict with meat safety but overlook something seemingly innocuous like raw flour or corn starch. There's a reason why the flour producers go through the trouble of putting "Do not consume flour raw." on their bags (because they don't wanna get sued).

[@nefelpitou]

@@MrTealeafsoup yeah I mean it's getting cooked at some point anyway but my main concern would more just be like "are there left over spores in the corn starch that could compete with the koji, and potentially produce toxins". But they also might just make things taste really bad.

[@arromger]

Do update us on the growth of your tapeworm

[@eragon78]

he should hold a poll so his viewers get to name it

[@quentinwolf]

What are you talking about, he didn't the pork raw. Pork tapeworm are killed at 60°C and above, and tapeworm parasites/eggs aren't always in the meat to begin with, so to be sure it's just best to cook to a minimum internal temperature of 60°C to kill them.

[@eragon78]

@ I mean you are correct, but this is just a joke lol

[@truongsauce]

you're brilliant

[@truongsauce]

100%

[@Spugna]

Guys, look at the recipe he put in the description.THAT is passion and dedication. Top quality content

[@truongsauce]

thank you!! 😭😭😭

[@AuspiciousSpoof]

This guy’s gonna become a staple in the KZbin food community, already makes top tier content. Keep it up bro Here since 6k

[@micahrobbins8353]

I didn't even realize this was a small channel! I legit assumed this just a random 3 year old video from some well-established KZbinr

[@truongsauce]

THANK YOUUUU!

[@viorp5267]

7:00 What I often do to make the crust 'stick' better to meat is to do shallow cuts on the meat to extend the surface area as well as add a bit of honey to the egg

[@loganblackblood6713]

That’s interesting, but does it make it sweeter? Or is there not enough of it to really affects the flavor?

[@viorp5267]

@@loganblackblood6713 I usually put in like a tea-spoon per two eggs. So maybe a little bit. Wouldn't say you can really feel it.

[@2darki]

The shallow cuts work really well, I usually do a cross pattern. But you also have to watch out that you get egg and flour into the cuts so everything sticks.

[@Furluge]

4:23 - You're not going to be able to make panko that way because panko breadcrumbs are actually baked by running electricity through the dough which makes it shatter.

[@luistrinidadjr]

I was thinking this exact thought. He needs to watch that Adam Ragusea video.

[@radioactivepower600nanaspersec]

So in theory you could make panko via electroshock therapy

[@TheImperfectGuy]

​@@radioactivepower600nanaspersecnot on theory it's basically the process

[@LNVACVAC]

Trichinosis is not common in modern farms. Also, the way pigs are butchered avoid it from contaminating the meat even if an animal is infected. That's why Germans safely eat Hackepeter.

[@truongsauce]

that is something i definitely want to try in my life

[@remiiniscent4]

clicked expecting a horrifying experience, instead got a high quality, informative cooking video

[@truongsauce]

glad it wasn't too click baity LOL

[@henrivo]

The quality of all your videos is just insane, you'd expect at least 100x more subscribers with this production value, love it!

[@truongsauce]

Maybe one day!

[@АндрейДвуличанский-я7е]

Dang bro, you're amazing, keep it up, you're gonna be big, 100% sure! You have just the right amount of humour, your content is dope and the presentation is awesome, also you show us your mistakes!

[@truongsauce]

thank you!!!!

[@randomlylearnt2477]

Criminally underrated video. Getting to comment hopefully before every living microrganism gets to you. Post again to reassure all of us you're alive pls

[@truongsauce]

HAHA see you in two weeks then

[@natwutz5272]

This guy is going to become a youtube food staple. So good!!

[@truongsauce]

AH THANK YOU

[@SideshowBen206]

8:30 Love this edit particularly, and your overall aesthetic is dope. Keep it up

[@truongsauce]

THANK YOU!!!

[@23Mike03]

As an Austrian its not always easy to accept other fried cutlets than Wiener Schnitzel, but this one looks amazing. Keep it Going!

[@truongsauce]

THANK YOU!!!!

[@MysterSnow]

This should get more views, with the amount of editing, camera work and research you put in to it!

[@truongsauce]

THANK YOU!!!

[@toastNbutter8]

awesome video!!! love the editing style!!! i thought you had like 20k+ subscribers and was surprised you had 6.7k. hope this gets reccomended to more people since this was very entertaining

[@truongsauce]

thank you!!!

[@yourlonglostfather5973]

I subbed since your last video on moldy steak and I am not disappointed!! I love your video style and im definitely gonna try to make some breadcrumbs for myself with some pre made bread

[@truongsauce]

sounds delicious, let me know how it turns out!

[@loganblackblood6713]

It’s so awesome to watch such creativity to recreate different foods!! Really makes you hungry for both food and trying it out yourself ❤

[@truongsauce]

thank you!!!!

[@Idk-ct5ky]

If you keep the koji meat content up would love to see a stock recipe involving koji-aged meat. Like what would happen if you already tripled the umami flavor in chicken feet, offal, or hell even bones (would be interesting to see if the koji could add anything to them) then use them to make a stock (or even a demi glace?).

[@FrancisR420]

It's used to make miso soup

[@truongsauce]

so i've been making miso out of chicken, it's been aging for 2 weeks and it should be ready in another 2 weeks, i was also learning how to make katsuobushi from scratch and one of the steps does involve innoculating the protein with mold once it dries out

[@hakeemawbrey8571]

i love your kitchen space

[@truongsauce]

HAHA you mean my table in my garage?

[@CoveryDemandsEnkaphalin]

The problem might lie in the egg coating? my guess is that the egg itself may not be thick enough for the breadcrumbs to stay on throughout the deep frying process I've been taught by a Chinese chef(who was educated on this kind of food as he claimed he learnt it from working in Japan) on this kind of deep frying to make the coating extra thick with any kind of flour(especially with meat that has high moisture content) And the breadcrumbs stayed on when I tried myself. But well, my experience is basically in a "cooking lesson for dummies" so idk if my input is really credible as I'm don't involve myself in cooking beyond that but hope it might help you to keep the crumbs on :p

[@truongsauce]

ooo apprieciate the tips!! i'll have to try it out myself!!

[@dice4272]

what if u mold mushrooms like it's just mushroom on mushroom. i think that'd be really interesting

[@truongsauce]

now i'm curious... is that possible...

[@ravener96]

You would have to kill the mushroom first, either boil it, bake it or maybe freeze it. Otherwise the mold loses the fight against the mushroom

[@ethansiew61]

@@truongsauce This does occur in the case of the lobster mushroom, which is the result of a parasitic fungus that grows on specific mushrooms.

[@_bustion_1928]

I'll be damned if this channel does not explode. Subscribing to see it blow up because god damn the quality of production is top tier, like many commennters pointed out I as well thought this was a 100k channel or more. Tasteful music, good cuts, and fair amounts of useful information.

[@truongsauce]

thank you so much!!!

[@phyph286]

I like your editing style, its very cool

[@truongsauce]

thank you so much!!! I TRIED REALLY HARD!!

[@nickspilt]

This editing style is immaculate

[@truongsauce]

THANK YOUUU

[@NolicioussEats]

Great video as always!

[@truongsauce]

EYO THANK YOU

[@DigitalPlumbing]

Instant sub! Looking forward to your channel growing!

[@ThebaldguyPT]

I love this channel!

[@truongsauce]

i love you

[@Dust_Bunny]

Another great video! I really love your editing styles. Here before you go super big!!!

[@truongsauce]

😭😭😭😭 THANK YOUUU

[@xbeats3523]

Damn great video kinda glad that your finally getting some well deserved reach

[@truongsauce]

I APPRECIATE YOU!!

[@Nothin-Doin]

How do you still not have 100k subs at least brother? You've done something incredibly innovative in your last episode. Im stumped. Wish i could give ya two thumbs up. Much love keep up the great work!!!

[@truongsauce]

THANK YOU SO MUCH!!

[@Nothin-Doin]

​@@truongsauce your very welcome

[@TheHat_32]

Top tier content, congrats dude

[@truongsauce]

THANK YOU!!!

[@DamOneMan]

5 days with zero signs that he's alive

[@truongsauce]

I'M STILL ALIVE!

[@thatguy6732]

🔥amazing production quality

[@truongsauce]

Glad you liked it!

[@arnaudpelletiermaurais6624]

Awesome video just gonna leave a bunch of keywords for the algorithm and hopefully get you more subs. Mold, Science, Food Science, Tonkatsu, Japan, Pork, Food, Delicious, Perfect Crust, Frying, Frying Crust Tips, Awesome Sauce, Narikura, Panko, Fresh Panko, Best breadcrumbs, How to cook delcious pork

[@udiomoudochi8696]

Not all heroes wear capes 🫡 Mold, science, Food Science, Tonkatsu, Pork, Japan, Food, Delicious, Perfect crust, Awesome sauce, Narikura, Panko, Frensh panko, Best breadcrumbs, How to cook delicious pork

[@truongsauce]

😭😭😭 thank youuu

[@sheep4483]

The framing, shooting, editing, and audio production are all very well done, I liked the bit of visual story telling at 5:18, and I really enjoy the color grading. That said, I'm not sure where it's stemming from exactly, but I think one thing that would have a substantial improvement on the apparent quality is strange look of heavy video compression artifacts in all of your camera shots. I'm not sure if it's due to it being 1080p and YT's 1080p video having such a low bitrate (though imo it seems unlikely), or something in your production process, but I think it's one of the largest things holding back the visual quality.

[@truongsauce]

hmm i'll look into it! i barely know anything about compression, so i'll have to read more into it

[@2darki]

What would happen if you rehydrate panko on a baking tray with a spray bottle?

[@truongsauce]

damn you're so smart THAT'S A BRILLIANT IDEA

[@NOTNAFilms]

Such a well made video

[@lanemerrill]

I make it with venison and its so good

[@truongsauce]

BRILLIANT

[@HourRomanticist]

I ADORE this video style. The entire video set me up to see that perfect slice of pork after all the contemplation of failure and go---"Oh yeah!"

[@truongsauce]

I APPRECIATE YOU!!!

[@an_apathetic_pancake]

Great production quality, but I think you could dial back the volume of the "new slide" click noise if you use a similar idea in the future.

[@truongsauce]

thanks for the feedback! will do!

[@DenispimpekjožaCukovic]

Youre like a mad genius bro

[@chiffonkek2]

Love the color grading! Also looking forward to that tapeworm growth update 😂

[@truongsauce]

so far so good

[@Enteropy23]

the color correction on this video tickles my brain in a way i like

[@truongsauce]

I'M SO HAPPY YOU NOTICED

[@ghozt-213]

Bro is risking his life for random people on the internet. That's dedication if I've ever seen it💀💀

[@hobotherando]

8:09 kronii hoodie jumpscare 🤝

[@hobotherando]

oh good video too btw lol

[@truongsauce]

gotta rep the oshi

[@BattlePr0grammer]

That looks INSANE. I will try this (if you survive)

[@truongsauce]

still alive LOL. i'd recommend you read Koji alchemy or Noma's guide to fermentation to get a better grasp of it if you do try it. they break down a detailed science of making this with mold and fermentation

[@PickItUpToEleven]

great stuff !!

[@truongsauce]

THANK YOU!!!

[@piezila]

there needs to more videos like this

[@truongsauce]

AHHH THANKSSS

[@marcomotaelectronics3134]

Great content man!

[@truongsauce]

AHH THANKS!!

[@nihel3144]

food restaurants be like: you: the meal the friend she tells you not to worry about: the price

[@lucasansah3979]

Now I need you to stress about making the perfect fried chicken next !!!!

[@truongsauce]

hmmm wonder what that thumbnail would look like

[@malcolmlloydandrileyproduc6451]

i like my pork moldy bruh

[@Jack-he8jv]

panko is named seperate from bread crumbs for a reason, its originaly been made with electric currents, though not sure about nowadays.

[@truongsauce]

I'm p sure they still have panko like that. i think there are different variations depending on which supplier you look at in japan!

[@govindakrishna9020]

great video, is there any way to use a higher resolution camera

[@truongsauce]

HAHA it's the color correction, thats why it looks so grainy. i added it in editing

[@oldcowbb]

i hope you don't pigeonhole yourself as the moldy meat guy

[@truongsauce]

i think this is the last mold video i'mma do LOL

[@ProppaT]

If you can’t find leaf lard in a gourmet store, go to a bakery and see if they’ll sell you some. Real deal high end leaf lard is preferred in many pastries, biscuits, pies, etc. over butter

[@truongsauce]

thats such a good tip!! thank you so much!!

[@AndrewAnderson-h4d]

Would this be storable without refrigeration? would the mold protect it?

[@truongsauce]

thats a good question!! i think if you don't refrigerate it the mold will keep growing and sporulate which will create some off flavors, i'm not exactly sure if it would go bad though

[@jf3457]

Who is this cooking wizard?

[@truongsauce]

gotta put more points in INT HAHA

[@jf3457]

@@truongsauce subscribed for extra INT point

[@BillyMcginn]

you are definitely going to blow up man. pork looking good too

[@truongsauce]

THANK YOU!!!

[@mrkarkus6004]

100% this gon blow up

[@truongsauce]

I APPRECIATE YOU!

[@HappilyMundane]

"I like my pork moldy bruh" - This guy, apparently

[@Not_Qwake]

Not much risk

[@HappilyMundane]

@@Not_Qwake I know, there's plenty of mold that is safe for human consumption, penicillin is directly derived from it and is actively one of the most important advancements in the medical field ever. But the idea mold is still icky, and I saw the opportunity for a funni.

[@Crust_Crease]

Am I the only person that dislikes the sound of eating? I get that the food is being shown off but the crunch doesn't need to be that exaggerated. Regardless, mold food is cool and i hope to see more, not just from you. Innovation is a beautiful thing. Thanks for the great and educational content ¦3

[@truongsauce]

THANK YOU!!!

[@pyrojack8230]

You MUST live and try this with more luxurious meats and umami flavors. I'm curious whether this process would work with eggs or tofu as well as it works with meat

[@truongsauce]

interesting... growing it on eggs or a slab of tofu sounds kind of insane. i wonder if you can make tofu taste like meat this way.

[@Furluge]

0:30 - Don't worry. In 2021, the U.S. exported 869.7 million pounds of pork to Japan, making for around one-third of Japan's pork imports. So there's good odds you've got the same pork they do in Japan.

[@sleepslap]

Dang that tonkatsu looks delicious !!

[@truongsauce]

it was REALLY GOOD

[@Furluge]

Wait... I watched the whole thing expecting him to mention how he was going to get around the trichinosis problem.. and he didn't... Oh no...

[@truongsauce]

ngl i forgot to mention it as i was eating, the heat kills it

[@crimsonkatsu5919]

I've tried to make nama panko with a food processor before. The shape is wrong. Good panko looks more shredded but I don't want to sit there pulling pieces of bread apart. Any ideas on better panko shape?

[@truongsauce]

i'm also trying to figure that out. i tried a cheese grater and it made it just so brittle and tiny. i one of those grill grates because they are bigger and thats actually what they use in the industrial machinery that shreds at the factory, except they're mounted on spinning machine that continuously spins it in one direction. i might do a video where i make panko with an electric current to see if there is any difference, but still cooking the thumbnail in my head!

[@sokari134]

Amazing content. I was here before the million subs.

[@truongsauce]

i appreciate you!!! 😭😭

[@cafebean]

holy shit the quality of this video

[@truongsauce]

thank you!!!

[@Haggard1900]

cinema level editing :0

[@truongsauce]

I TRIED REAL HARD THANKS FOR NOTICING!!

[@artiebaca8836]

The marker is like nails on a chalkboard

[@TangyPotato123]

loved the first one

[@truongsauce]

THANK YOU!!!

[@trstmeimadctr]

real panko is the most metal breading because it is made with electric shocks

[@fadedsmile1237]

alright alright im subbing, and ringing that bell

[@jiekendinner]

I'm sorry but I'm getting shivers from the marker on paper sound which similar to the feeling when someone scratches a chalkboard.

[@iamlosingmysanityrapidly]

I wanna make bread now, like, in general. Not even to make Tonkatsu, I just wanna make bread.

[@truongsauce]

ITS SO FUN

[@zat-1-fury]

I want to try this but not with mold on it 😅

[@truongsauce]

you know, that sounds like a very responsible thing to do

[@micahrobbins8353]

Dude why does the algorithm hate you?

[@truongsauce]

i'm just waiting for the day the algorithm chooses me

[@aqualucasYT]

Hope u survive that bro

[@truongsauce]

me too

[@h.Freeman]

In japan Even if its disgusting they'll smile and say yummm delicious 😁

[@truongsauce]

HAHA that is something i learned very quickly living there

[@imstupid880]

Btw, what you made was not panko, just breadcrumbs.

[@truongsauce]

you're not wrong LOL

[@nothingeverhappens8781]

Does anyone know what hospital this man is at? Is he ok?

[@truongsauce]

I'M ALIVE!

[@interstellarsurfer]

Chicken-fried pork was an option this whole time, and nobody told me? 😮

[@truongsauce]

that's why i'm here HAHA

[@Ridiculous-Badger]

lol that "AS ADVERTISED" sticker

[@truongsauce]

"not clickbait" sticker haha

[@inthefade]

Panko is cooked with electrolysis, not in an oven!

[@truongsauce]

some* panko

[@tristan6052]

subscribed to see if u survive you are really onto sum here

[@truongsauce]

i'm alive LOLL i'll see you in two weeks

[@wombatillo]

Sourdough bread? "Really crazy"? - me laughing in Europeanese.

[@tow2348]

subscribing to keep up with your health status hahhaaa honestly please be careful (but i'm still intrigued)

[@truongsauce]

I'M ALIVE!

[@jimmycompton5621]

Hey the moldy steak didn't kill you, and now you're making moldy pork? Damn dude at this rate you're gonna be known in the youtube foods space as the "Mold King"

[@truongsauce]

LOL if i live that long

[@Ant32B]

this is how you become superhuman.

[@truongsauce]

just a fun gi now

[@zephiask1758]

Sadly you cannot make Panko at home since you dont have a proper way to cook it. Since its cooked by electricity. The type of "bubbles" this creates inside the dough also have an effect on the fat absorption and shape of the Panko crumbs. I Would try buying Panko and then re-moisturize it with a spray bottle and distilled water in multiple steps, while having some normal fresh breadcrumbs at hand as a reference on how much moisture the dried Panko would need to absorb. Maybe steaming the dried panko would also be an option to remoisturizing it

[@truongsauce]

this is SO FREAKING SMART i didn't even think of that, i'm writing that down just in case i want to make panko for real with a car battery

[@bavid4430]

NAWWW WHY IS THIS GUY ON MY RECOMMENDED AGAIN AFTER ALL THOSE WARCRIMES 😭😭😭😭

[@truongsauce]

AHAHA AND YET HERE YOU ARE

[@YewNayVerse]

I thought you'd do the more... Shocking method for cooking panko

[@truongsauce]

you know i've been thinking of using a car battery of making it now that i've learned about it

[@bigchungus7870]

This beef is a bit moldy bruh

[@truongsauce]

just a ltitle

[@skask1l]

youre underrated

[@truongsauce]

AHHH THANKSSS!!

[@SmotheredDreams]

aight bro... you're becoming big, I can already tell... keep making videos no matter what, and don't give up!!!

[@truongsauce]

THANK YOU!

[@vgamedude9811]

Gurren Lagann poster. Based.

[@truongsauce]

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