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930,055 Views • Jun 1, 2023 • Click to toggle off description
Director/Producer: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: Eric Bigman
Talent: Taka Sakaeda
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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0:00 Tonkatsu 101
0:37 Chapter One - Prepping The Pork
2:33 Chapter Two - Breading The Cutlet
4:05 Chapter Three - Frying
6:32 Chapter Four - Plating
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Views : 930,055
Genre: Howto & Style
Date of upload: Jun 1, 2023 ^^
Rating : 4.907 (439/18,420 LTDR)
RYD date created : 2024-05-18T14:31:20.980438Z
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YouTube Comments - 335 Comments
Top Comments of this video!! :3
I love taka, his humour and personality is so humble, like he knows he is a pro but doesn't show it off, i would love to be around him
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Step 1: start yesterday
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Taka Sakaeda , your fried rice recipe was so clear and so epic that my guests didn't believe I didn't order it .
20 |
looks delish, I wanna try to make it !
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Beautiful, one of my favorites. Thank you.
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Dear Chef, you are a Japanese who is very precise in your explanation in English. Thanks for the sharing. Have a great weekend. I will be cooking this dish on Sunday.😊
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Ive been fascinated by this dish for awhile now it’s all over my yt feed
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a perfect cutlet, simple!
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I buy this for lunch at a Japanese mom & pop store (like 7-11). They're always delicious and filling.
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Chef Sakaeda made this dish look so easy to make; I can't wait to make this tomorrow. I love Che Sakaeda's presentation style. Can't wait to see more of his videos.
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Sliced cabbage is legit the best side to any meat dish ever, esp fattier, juicier ones. Really balances out the flavours with freshness and crunch
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For other non-Americans: 350℉ is 176℃, and 375℉ is 190℃.
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EDIT: For those asking, I add these ingredients into the mayo. Cheers ☺
I love making tonkatsu. In addition to cabbage, I’ll make cold soba noodles tossed in a dressing mixture of mayo, soy, sesame seed oil, salt and pepper. Then I fall asleep.
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Thank you chef Taka. I successfully made this using your techniques, I just made the best golden brown tonkatsu I’ve ever made, reminded my hubby of the ones he had in Japan, what a compliment!
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thankyou, lovely video!!!
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Can't wait to try it. I ONCE had awesome Katsu (chicken) at this place , then anytime I tried it after that , it was dry and overcooked. After seeing this I'm guessing my mistake is getting it at "fast food" type places that probably can't justify double frying it so they do it in one go. Lesson learned !
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That’s the most beautiful tonkatsu I’ve seen so far.
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I was a missionary in Japan back in the 80’s and my first day there ate tonkatsu at a restaurant and have been in love with this dish ever since! I’ve made it 100’s of times over the years and always use Bull-Dog Tonkatsu sauce. Never tried the twice fry trick. I’ll give it a shot next time! Thx for posting!
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Looks wonderful. I often double crust the pork (redip the first layer of panko in the egg, then retread). I always keep the mustard to the side and dip the tonkatsu into the sauce in order to keep it crispy.
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@katfezza4570
11 months ago
As a Scotsman, I approve of this deep-fried meat lump.
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