This blog post contains a Japanese Sous Vide Pork Cutlet Tonkatsu Recipe.
JapaneseSous Vide Pork Cutlet is super tender. juicy and delicious. Crispy on the outside, super juicy and tender on the inside with the touch of homemade tonkatsu sauce is marriage in heaven.
Japanese Pork Cutlet, also known as Tonkatsu (とんかつ /豚かつ), is one of the most popular Japanese dishes served with shredded cabbage. Tonkatsu is breaded with panko breadcrumbs and deep-fried to a golden brown, which makes it crispy on the outside, and tender and juicy on the inside.
Sous vide cooking method is used in the recipe so you will get the perfect temperature to cook the pork. People tend to overcook the pork especially when the pork cutlet is on the thicker side. With the help of the sous vide machine, you will be able to achieve perfectly cooked meat easily.
I will also include how to make your own Tonkatsu Japanese style Sous Vide Pork Cutlet! Curry sauce tonkatsu is also very popular.
Let’s dive right in!
Don’t forget to check out my other Authentic Japanese Recipes:
What do you need to cook the Japanese Sous Vide Pork Cutlet?
- Pork Chops
- Salt
- Pepper
- Cornstarch/potato starch
- Egg
- Bread Panko
How to cook Japanese Sous Vide Pork Cutlet?
Jump to RecipeMake several slits on the connective tissue (white area) between the meat and fat on both sides. This will prevent the pork chop from curling up when deep frying.
Apply salt on both sides of the meat, then use a kitchen towel to wrap around the meat, and refrigerate for 30 minutes.
Put the pork chop into a zip lock bag, then massage both sides of the meat. (You may use a meat tenderizer to pound the meat)
Preheat the sous vide machine in a water bath to 145.5 ºF. Immerse the zip lock bag in the water bath, vacuum seal the ziplock bag, and let it cook for 30 minutes until the center of the pork reaches 145.5 ºF.
Remove the pork chop from the sous vide water bath, and pat dry the pork.
Coat the pork chop with cornstarch, beaten egg, and panko accordingly.
Deep fry the tonkatsu over medium-high heat until golden brown.
Drain excess oil, let it cool down for 5 minutes, and cut the tonkatsu into stripes.
Serve with shredded cabbage.
Enjoy the Japanese sous vide pork cutlet with your loved ones!
Homemade Tonkatsu Sauce for the Japanese Sous Vide Pork Cutlet:
What sauce will go well with Japanese Sous Vide Pork Cutlet Tonkatsu? I always love the sweet and sour sauce with a hint of roasted sesame flavour! This is exactly like how they will serve Tonkatsu in a restaurant.
These are the ingredients that you will need:
- Ketchup
- Soy Sauce
- Sugar
- Worchester sauce
- ground sesame
I hope you will enjoy this Japanese Sous Vide Pork Cutlet recipe. Don’t forget to check out this recipe if you like curry Tonkatsu.
Benefits of the sous vide cooking method:
Sous vide cooking utilizes precise temperature control with circulation to produce results that you can’t achieve through any other cooking technique.
The reason–when using traditional methods of cooking, you don’t have control over heat and temperature. Consequently, it’s very difficult and time-consuming to consistently cook great food. Food ends up overcooked on the outside, with only a small portion in the center that is cooked to the temperature you want.
Food loses flavour, overcooks easily, and ends up with a dry, chewy texture.
With precise temperature control in the kitchen, sous vide provides the following benefits:
- Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.
- Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.
- Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking loses none of its volumes.
- Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.
Sous vide is the best cooking method if you want to achieve perfect Japanese Sous Vide Pork Cutlet every time!
What temperature and how long to cook?
According to USDA (the U.S. DEPARTMENT OF AGRICULTURE):
USDA has lowered the recommended safe cooking temperature for whole cuts of pork to 145 ºF with the addition of a three-minute rest time.
Cook pork, roast, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.
I have tried to sous vide the pork at 145.5 ºF for 30 minutes and make sure the center is cooked to 145.5 ºF, and let it rest for 3 minutes to destroy harmful bacteria.
What do you need for sous vide cooking?
- Anova Sous Vide Sous Vide Immersion Circulator – I used Anova’s sous vide cooker
- Vacuum Sealing Bags or Ziplock Bags
- Containers for water bath
I hope you will enjoy my Japanese Sous Vide Pork Cutlet recipe!
Japanese Style Sous Vide Pork Cutlet
Equipment
- 2 zip lock
Ingredients
Instructions
- Make several slits on the connective tissue (white area) between the meat and fat on both sides. This will prevent the pork chop from curling up when deep frying.
- Apply salt on both sides of the meat, then use a kitchen towel to wrap around the meat, and refrigerate for 30 minutes.
- Put the pork chop into a zip lock bag, then massage both sides of the meat. (You may use a meat tenderizer to pound the meat)
- Preheat the sous vide machine in a water bath to 145.5 ºF. Immerse the zip lock bag in the water bath, vacuum seal the ziplock bag, and let it cook for 30 minutes until the center of the pork reaches 145.5 ºF.
- Remove the pork chop from the sous vide water bath, and pat dry the pork.
- Coat the pork chop with cornstarch, beaten egg, and panko accordingly.
- Deep fry the tonkatsu over medium-high heat until golden brown.
- Drain excess oil, let it cool down for 5 minutes, and cut the tonkatsu into stripes.
- Serve with shredded cabbage.
Video
Nutrition
Enjoy this Japanese Sous Vide Pork Cutlet ( Tonkatsu) with your loved ones!
Don’t forget to check out my YouTube video.
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