It is refreshing to see how authentic Japanese tonkatsu are made from a "husband" POV. And I want to be that kind of wife! I want my future husband to cook food like this for me!
First, the crispness of the tonkatsu was just perfect. Second, your presentation looks better than the sampuru. And finally, I always love you wife's adorable reaction. 🥩👌🙂
I love tonkatsu! It's one of my Go-To orders at a fastfood I frequent called Tokyo-Tokyo. When the pandemic hit and we couldn't go out, my mum found a pre-mixed/ready-to-cook tonkatsu and we love having it for lunch or dinner. Thank you for this video!
Nice Global knife you've got there! I love how white the sprouts are. They always have brown tips in the supermarket and even when I sprout them myself they're never that white.
So that's how you do it. I tried cooking it one. Kind of failed at it though haha. But those other ideas for it look great even the salad. I wanna try it. Thanks for sharing.
As usual... Good food and superb cooking! Learned something today... Didn't know Cutting the pork between the fat and the meat area will help it not to curl up when cooking... Will definitely use that technique when doing tonkatsu or even just simply frying pork chops. 😅
My all time faboraite go to food when i eat at restos in japan! Aside from the yasai salad i always order an extra side of potato salad! Have teied doing tonkatsu a dozen of times but always burning it, wahahahahaha! Maybe with this video, maybe ill be able to make it!
Wow looks delicious Hiro, I will try to cook the way you do it but I will use the cream dory instead of pork meat. Thank you for sharing 😊.. btw, how to avail your merchandise?
Thank you for the recipe I'll be trying this since it looks so easy to make. I'm from the Philippines rural area and it's hard to find good Japanese restaurant if your away from the big cities. I had tried cooking Tonkatsu before but it kept curling and it's a bit hard to chew since I didn't pound it with the knife's backside.
Yeah I hate it when the pirk chops curl and leaves sone parts under cooked. I pick up good techniqes from you! I'll try cutting the edges of the porkchops and pound it the next time i cook porkchops or tonkatsu. 👌
Hi, Hiro try to visit in the CEBU the famous Lechon, RICO'S LECHON in PARK MALL, HOUSE OF LECHON in AYALA, CNT LECHON, CHICHARON. BOHOL the famous CHING'S KALAMAY, UBE HALAYA, SIKATUNA BOHOL, FLOATING RESTAURAN. Explore BAGIO CITY.