I very much enjoy the audio of these videos. No crazy music, just eargasm from all the food handling, prep, and cooking to the final product. Thanks for this!
2:50 Notice how the panko 'gives' when he presses on the pork? That's because he's using soft (not dried) panko. I've recently discovered this and the difference is like night and day! I won't be dumping my dried panko, but I'm using fresh more and more.
I really don’t think that you’ll ever go wrong eating Japanese food because it’s not only very healthy but delicious as well!. Most Japanese people are not fat let alone obese hence you could see them fit unlike Americans who just balloons of themselves because their foods are loaded with chemicals designed to kill them!
I make these the polish way. Beat them with a mallet till more flat. Flour egg and fry gently to cook through. Cover with lid and then turn up heat to make it crispy delicious 😋
Dude, you're killing me...you're just killing me here. Yeah, I live only an hour away from Manhattan, but I have this love hate thing with NYC. I may just have to overcome it.
@@maoffline2677 I lived in Los Angeles for a while, and it has just a way more laid back attitude than NYC. The place just stresses me out after a few hours.
I just noticed this is in New York ! I used to get the delicious Tonkatsu at a restaurant named Saporo, on, I think, 54 St, by 6th Av. It was amazing. It was a food restaurant, by which I mean no sushi . Wonder if it's still there ?
Si hay algún latino por aquí que haya ido a ese restaurante por favor déjame tu comentario . Todo se ve delicioso. Les recomiendo I love Paraguay restaurante in New York
I would like to suggest that the whole cooking procedure needs the improvement of a few, but still important details. A broken tile of the egg shell and the bottom tail of the tomato in the food. Attention to detail.
1-🤤, 2-where do I get that handy-dandy tenderizer 🤩 eh nevermind I'll jus keep using my pointy faced mallet - nuthin' relives cook's stress like pounding tha SNOT out of a piece O'meat😵, 3-W H U U U T ‼️a dinner plate wire cooling rack ?!🤯, 4-lazer/razer chef's knife an skillz😌, 5-👀👄👅😋😍👏, 6-DUH! Kiss the Cook😘
Thinking of making this today, but don't want to deep fry (maybe I will, I don't know yet)... maybe I'll do shallow fry, with something pressing it down. Just got panko.
What’s the secret to make it taste like restaurant quality? I don’t see any salt or pepper/seasoning. Im guessing they brine the pork prior to the batter and panko?
Свинина в панировке с рисом и подливой - выглядит максимально просто для советского человека. Чисто обычная домашняя (или детсадовская/ школьная/ столовская) еда
@@daveklein2826 yes it is. Wtf does sellin 1000 suppose to mean. There are alot of non-Black people who dont know what a proper seasoned piece of meat supposed to taste like lol. Somethin bein sold 1000 times to white people dont mean shit.
The breadcrumbs are called panko, and they’re Japanese style breadcrumbs. You can probably find them at a local Asian market, a grocery store, or online :)
Didn't know restaurants were still open in the puke hole. However, tonkatsu is a dish I could eat everyday. Those guys are doing a great job on the dish, never seen that many variations.
