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

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.

@@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

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

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

@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.

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

Panko baby !

Precious electrified bread baby

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

@@tadawakatsu isnt it kodomo? For child?

Because of passion

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

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.

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

@@logikgr wooo knowledge, I'll take note

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 :)

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

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

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

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

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

@@ThrashJazzAssassin77 Interesting, will have to check that out

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

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

You are not alone 😂😂

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

Ikr

Write about it

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

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

@@enevolentadversary2509 *joking not sarcasming

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!!!

@@casekocsk r/whooosh

that's actually a really good point

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.

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

that 0.1% is probably impossible to copy.

You're

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

Pun opportunity missed: meat that quality :D

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

@Richard Wagner lul boomer

weeb

@@benchua7100 Twerp

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?

u need to evaluate your sense of humor

@@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.

@@MrPePeLePuo rapeseed is just canola oil.

@@benchua7100 LOL why salty? Just a joke dude

lol ok weeb

Exactly

Used to be fed scraps now they eating fancy

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

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

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

😂😂😂😂😅

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

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

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

errr ok weeb

@@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

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

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

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

that's such a weeb thing to say lmao

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

@@miyako1909 weeb spotted

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

pork is a delicate meat

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

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

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

@@luismakeup08 68C is ok and safe to eat

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.

I just cooked some at 350 f and was absolutely perfect

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

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

curry and fluffy rice

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

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

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.

The meat of a wild hog is quite tough to eat

@@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.

It's also called Schnitzel.

i hate pork loins but fried up its bloody amazing

You'd be very fat too

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

hell yeah! and he didn't even react!

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.

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.

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.

@@boikrasinki7278 people be hardcore out there

It's actually not a typo. It's called Nanohana in Japanese and is related to Rapini and Broccoli. Besides being eaten as a vegetable, oil is also produced from that plant. en.wikipedia.org/wiki/Rapeseed?wprov=sfla1 en.wikipedia.org/wiki/Nanohana?wprov=sfla1

A-au revoir?

Rachel Ray EVOO🤣

Yes it is, pigs are very dirty.

Pork meat can be eaten “blushing” Pork production is very clean, and free from contaminates.

@@bryanperkins6292 false

​@@Jak3Snak3 Pork can be fully cooked while still possessing a pink interior. The minimum cooked temperature for Pork is 150F / 65.5 C. Trichinosis is killed when heated to 137F / 58.4C, while Salmonella is killed when heated to 145F / 62.7 C. For reference, Pork with a completely "white" interior is the result of being cooked to over 165F / 73.8C.

Canola/Rapeseed oil is used by this restaurant. It has neutral flavor and high smoke point. Frying oil should be changed when it becomes dark and develops has an off odor.

@@restaurantman thx

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.

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.