Tonkatsu.Oishi cooking with Akemi とんかつ

Tonkatsu.Oishi cooking with Akemi とんかつ


hi everyone it’s mei Akemi ihara today we
are going to be making tonkotsu pork cutlet きょうはとんかつを つくってみたいと おもいます。 these days many Japanese people avoid deep frying at
home but tonkatsu is not too difficult to make I urge you to try to cook it if
you are also interested in learning Japanese language please check the info
box down below for I explained useful Japanese expressions let’s begin here’s
what we need ざいりょうですpork I usually use a joint of pork fillet because
fillet cutlets are soft and less fatty than loin cutlet flour egg bread
crumbs salt and pepper first sprinkle with salt and pepper on both sides of
the pork next coat the pork with the flour then
coat the pork with an egg beaten thoroughly lastly, coat them with dried
breadcrumbs I often helped my mother with cooking a tonkatsu when I was little
ちいさいころ、よくははのおてつだいで とんかつをつくりました  the height of
the counter was about the level of my eyes so I extended my arm fully and
coated the pork with egg flour and bread crumbs in that order then preheat the oil to 170 degrees
Celsius and put the pork into the oil gentry. Now I live away from my parents
but tonkatsu is my mother’s home cooking いまは りょうしんと はなれてくらしていますが とんかつは わたしにとってはははの あじです when the surface of the pork
cutlet becomes light brown retriever and drain on a tray we are done making the
pork cutlets please tag or sent me photos at meiakemiihara on instagram if you
ever make this because i would love to see it please give this video a thumbs
up if you enjoyed it and subscribe to my channel for more Japanese recipes and
Japanese lessons もしこのびでおを たのしんでいただけましたらいいね、とちゃんねるとうろくをおねがいします thank you for watching bye you you

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