料理教室・美味しいとんかつの揚げ方

http://ameblo.jp/vaffu1gola/entry-10068838081.html
衣は、カリカリで中は、ほんのりピンク色の超絶トンカツの秘密に迫る。
パン粉のつけ方は、職人技で簡単そうに見えてホントに難しいんです。
揚げるコツは、２度揚げる所
一番目は、高めの油でころもをカリッと揚げ、二度目はちょっと低めの温度で中までジックリと、そしてお肉は、温かいところで休ませると非常にジューシーに揚がります。

Category:

Howto & Style

Tags:

• グルメ、トンカツ、美味しいもの、料理教室

[Zyyler55]

is that kobe meat???

[vaffu1gola]

@Zyyler55

no,it isn't.

it's a sangen porc.

[dorami3]

that is a HUGE fat cap

[vaffu1gola]

no,he like sorikomihair !!ww

[deejayengen]

it's time to change your oil! hehe

[vaffu1gola]

We do not change the oil lifting up a pork cutlet.

The flavor of the pig sinks into oil, and it is because acquire the flavor that cutlet is delicious.

On the other hand, I filter it over and over again and clean it　everyday.

[todai1115satoru]

参考になりました。ありがとうございます。

しかし、このお兄さんイカついですねぇ。

幾らなんでも剃り込み入れ過ぎでしょう(笑)。

[mizugawa]

Where I'm from a breaded pork cutlet (schnitzel, řízek) is part of the staple diet, such as Sunday lunch served with potatoes or potato salad, or moms packing them for kids to take to school trips etc.

What makes katsu different is the Japanese panko - we use regular breadcrumbs (bought or made from dried white bread) which tend to soak more oil and get soggy on the cutlet after a while. Panko stays crunchy longer, but you can't really use it as an ingredient e.g. to mix with minced meat.

[ztrooo]

That was truly helpful. I'm going to fry my tonkatsu right now, imitating this. Thumbs up.

[lsdisgoodable]

パン粉あんなに強くつけるんですね。

[tanyaodoradora]

スジはあの場所を叩くですね。勉強になりました。

[sushiman0100]

イカついけど、いい人そう

[kalmtraveler]

I've made tonkatsu with wheat bread crumbs and it crisped just the same as store-bought panko.