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.
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.
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 !!
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
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 ...
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.
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.
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!
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.
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
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 :)
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...).
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
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 RU-vid channels showed/recommended the water bath step but many didn't explain why they do it.
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.
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.
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!
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
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.
We call this "Wiener Schnitzel vom Schwein" in Vienna / Austria. But we eat it with potato, rice or french fries and some mixed salad. :D The original "Wiener Schnitzel" is a breaded veal schnitzel. The difference with the German and the Austrian "Schnitzel" is, that Germans eat it with "Tunke" (sauce) and Austrians eat it dry or with cranberry jam. But that is not standard and every person does have its own tastes. Also a famouse fast food is the "Schnitzelsemmel" ("Schnitzel" in a roll). It is funny how food goes around the world and it is nice to see how it connects people. Greetings from a cook from Austria. (I would also like to point out that you probably mistype in the video description. We only have a few kangaroos in a zoo in Austria. ;) )
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. 👍
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!
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.
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!
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 :)
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
Many professional tonkatsu cooks actually mix the flour and egg mixture to create a batter which makes it easier for preparation. They also use fresh bread crumbs instead of dried crumbs by removing the bread crust and then grating the white bread with a coarse grater. Another point you want to think about is when you deep fry you need to listen to how the oil pops and how large the bubbles are. At the initial stage you will see and hear a low pitch and large bubbles rising from the oil. It means that there is a lot of water vapor coming out from the tonkatsu. As you cook further the bubbles will become smaller and the sound become higher in pitch meaning less moisture is coming out. How to know the right time to pull it out will take some practice but as a rule of thumb cooking it for more or less three to four minutes will cook a half an inch tonkatsu frying it at 180℃. If you can use chopsticks lift out the tonkatsu after three minutes, if you feel a high pitch vibration through the chopsticks it means it is done since the vibration is the sign of water evaporating as steam within the meat, much like a lid on a kettle with water in it percolating due to steam.
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.
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!
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
This was such an easy recipe and it was so good. This is now my go to pork cutlet recipe! I made this 3 times so far :)That skewer trick made the process cleaner and less frustrating! Thanks so much for sharing 😋
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!
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.
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.
Simple delicious recipes and videos that always feature excellent, general cooking tips. Adam is by far my favorite chef on RU-vid. His videos are simply excellent.
I've been making this dish at home for some years now and I was never really satisfied with the results compared to what I can get at a restaurant. I will definitely try out a few of your tips. Keep the videos coming!
Santa to ramp up your game in the kitchen? See my tips by Deborah Kennedy from Seattle. Mom raised in Japan, 7 mouths to feed, 21 meals per day times 24.7.365.
Sorry... hate spell check. The word was not Santa, though the season may be appropriate, right? 🙁 The word was "want" to up your game in the kitchen. Again, my apologies... from the Seattle area... ❤🙏👍👌🙃🤗
Thank you eating that at the end :) . In your earlier videos ( about a year ago) after you finished cooking and serving the video would just end and it felt abrupt. Now this is a perfecting ending.
I've never thought about the juice from the meat coming out and sizzling in the oil. That's pretty interesting. In grilling, it's often said that you should look for the point when a piece of meat becomes shiny on the top, because the water inside is being squeezed out and coming to the top. So it makes a lot of sense that there would be a similar indication in frying.
