Tonkatsu Dinner w/Tonjiru (Pork Miso Soup) & Tontoro (Pork Cheeks)
I'm a little late on my new post and checking out everybody else's because we took a mini vacation to the Florida Panhandle and then drove to New Orleans for a fabulous eating fest! I'll write a review of the places that we went to in my next post :o)
In the meantime, this post is another one about Japanese Tonkatsu (pork cutlet). I used different cuts of pork than the last time. This time I used all Kurobuta Pork (Berkshire or Black Pork) that is fattier and more flavorful than normal pork. It's originally an English breed and the Japanese took it to Kagoshima Prefecture to breed them there. It can be found at many Japanese markets and restaurants.
My previous Tonkatsu post...
Sliced Pork Belly in Package
I used Pork Belly this time for the Tonjiru Soup (Pork & Potato Miso Soup). The slices look just like bacon, but it's not cured.
Chopped Pork Belly for Tonjiru
I sliced it up before cooking it.
Potatoes, Cabbage & Turnip for Soup...
The soup had miso, pork belly, potatoes, cabbage, Japanese turnip & pork stock in it. Turnip isn't usually used in it, but I had a lot, so decided to throw it in;o)
Ton Toro (Pork Cheek)
I love this cut of pork and get it whenever I can find it. It's usually used for Yakiniku (Japanese Style Korean BBQ), but I thought I'd try making it into tonkatsu and loved it! It's a very fatty piece of pork, so I'm sure some people would think it's overkill frying it...lol I also sometimes use this for the Tonjiru Soup.
Kurobuta Pork Loin
Last time I had the butcher cut and pound pork butt for me. This time I used the Kurobuta Pork Loin. I like this cut better when it's Kurobuta because it's fattier and has a richer flavor to it. My friend, Nami, recently posted her Tonkatsu recipe. I'd already made mine, so didn't get a chance to use her tips. It's amazing how many different ways there are to make the same foods! I just make Tonkatsu the easiest way there is...just season the flour, egg wash & Panko (breadcrumbs) then dredge the pork in it. Nami adds oil to her egg, scores the fat of the pork, pounds it & double frys the pork!! I double fry French Fries, but never thought of doing that for Tonkatsu. I'm going to use her tips next time I make any type of cutlet :o)
Nami @Just One Cookbook's Tonkatsu Post...
Breaded Loin & Pork Cheek
Tonkatsu Ready to Fry...
Ton Toro Ready to Fry...
I made a dipping sauce of Kewpie Mayo, Japanese Mustard, Tonkatsu & Worchestershire Sauce for the Tontoro. They are like Chicken McNuggets made w/pork, but so much better...very addictive!
I really need to get better at slicing the cabbage thinner;o)
I really liked the Tonjiru better with the Pork Belly instead of Pork Butt. Pork Butt dries out too quickly...