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Julienned burdock root and carrot stir-frying in sesame oil in a black frying pan on an IH cooktop

Sous Vide Tonkatsu (Japanese Pork Cutlet)

Juicy Japanese tonkatsu made with sous vide pork at 63°C for 90 minutes, then breaded with panko and quick-fried to crispy golden perfection.
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 pork loin cutlets 150–180g each
  • salt and black pepper
  • 3–4 tbsp all-purpose flour
  • 1 egg beaten
  • 1 cup panko breadcrumbs
  • oil for deep frying
  • tonkatsu sauce, shredded cabbage to serve

Method
 

  1. Score the fat edge of each cutlet every 2–3cm. Season both sides with salt and pepper.
  2. Vacuum seal or bag each cutlet and cook in a 63°C (145°F) water bath for 90 minutes.
  3. Remove from bags and pat completely dry with paper towels.
  4. Coat each cutlet in flour, then egg, then press firmly into panko.
  5. Heat oil to 180°C (356°F). Fry cutlets for 3–4 minutes per side until deep golden brown.
  6. Drain on a wire rack for 2 minutes. Slice and serve with tonkatsu sauce and shredded cabbage.