Cryofried tonkatsu.

Playing with the beef technique I used a torch to start the maillard effect on these pork pieces, then
bagged with sake, mirin and some soy. 55C for an hour.
In the freezer for 10 minutes, breaded and deep fried.
Most tender tonkatsu I've ever had.

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Comments

Brendan_Lee_56950

Very nice. Fried pork is never a miss.

Johan_Edstrom_5586

Indeed

Pork is guuud

Mason_Perry_34060

I love tonkatsu I just added this to my shopping list.

Jack_Mayer_85396

@Johan very cool! Can't go wrong with fried pork, ever! I've been curious to try cooking protein SV and then breading as well, now I've got to try it, thanks!

Brendan_Lee_56950

@jack this is how I make fried chicken now. It's pretty much foolproof and 10x better than the traditional way.

Jack_Mayer_85396

@Brendan that's one of the things I was curious about. Any tips to share? thanks!

michaeltran

Thanks for sharing this! I like my Tonkatsu with Japanese curry (Katsu Curry) and as a Katsudon (Katsu with Egg on Rice).

Johan_Edstrom_5586

I'm a fan of Bulldog sauce

Usually I just serve it on cabbage, poached egg goes great with it.

Brendan_Lee_56950

@jack i soak in buttermilk and spices like I normally would then rinse, bag, cook at 62C for 1.5-2h and then I chill quickly and let them dry on a rack in the fridge overnight if I can otherwise I throw the rack in the freezer for 10 minutes. To dredge I go pretty standard: Dust in flour lightly, dunk in egg wash, and then throw in a big zip lock bag or paper bag filled with flour, seasonings, and a bit of buttermilk to give it that shaggy crust.

Since it's already cooked sous-vide you can fry at a higher than normal temp too so I like to go about 390F-400F until the crust you desire forms and then enjoy the best fried chicken ever.

Mason_Perry_34060

I like using panko on my chicken, super crispy. And we go through about a bottle of this every few months, as you can see we also like Togarashi.... About 1/3 of my pantry is Japanese food.

Jack_Mayer_85396

@Brendan Thanks!

Allen_Johnson_67197

now that I am checked in to the hotel, I can read this post

Thanks for re-posting on the SousVide Chicken one!!

Harley_Hong_50136

my breading doesn't stay on after i sous vide. tips?