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

As a Scotsman, I approve of this deep-fried meat lump.

@MrByaeger

11 ай бұрын

My friends recently did a music tour in Scotland and I spent 3 days convincing them they MUST get some haggis . That and some proper whisky . They did and now we are even better friends.

@watrgrl2

11 ай бұрын

Lmao!😂

@Itsnej

11 ай бұрын

I don’t know why I read your comment in a Scottish accent 🤣 love it mate

@Theis_Ejsing

11 ай бұрын

Scots and japanese are natural enemies.

@Mitsoxfan

11 ай бұрын

Don't you miss having an egg shoved into it?

Taka Sakaeda , your fried rice recipe was so clear and so epic that my guests didn't believe I didn't order it .

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.

@oddalfhutlur6760

11 ай бұрын

Che Skaeda: Guevarras Distant cousin

@noobbear1119

10 ай бұрын

​@@oddalfhutlur6760underrated comment

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.😊

Beautiful, one of my favorites. Thank you.

I buy this for lunch at a Japanese mom & pop store (like 7-11). They're always delicious and filling.

looks delish, I wanna try to make it !

Ive been fascinated by this dish for awhile now it’s all over my yt feed

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!

@pakkagewa4591

11 ай бұрын

you don't have to, it will be dry. it's better just to fry once, especially if you know how to set the oil temperature correctly.

@thog7653

10 ай бұрын

@@pakkagewa4591 im gonna listen to the chef mate but thanks for your advice

@kvothethearcane9412

10 ай бұрын

@@pakkagewa4591 it wont be dry if u do it properly

@pakkagewa4591

10 ай бұрын

@@thog7653 let me know the result once you tried both methods =)

@tbunreall

9 ай бұрын

@@thog7653 It probably wont be dry, but every time I've tried a double fry technique for any food is was just a waste of time. Comes out essentially the exact same.

thankyou, lovely video!!!

a perfect cutlet, simple!

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!

awesome. Thank You!!!!

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 !

Great Video! Looks fairly easy. Thank you! Will absolutely try this weekend!

@miked3168

11 ай бұрын

you need the sauce, without it... its like having french fries with out salt

For other non-Americans: 350℉ is 176℃, and 375℉ is 190℃.

@Jesusholmes64

11 ай бұрын

Ovens and stoves have both on them...

@andyjeffries

11 ай бұрын

@@Jesusholmes64 mine doesn’t, Celsius only here (UK)

@Jesusholmes64

11 ай бұрын

Well your country is stupid, Miles instead of KMs, and the most effective imperial unit is pounds and your guys use stone....

Perfect presentation.

Wow! That's amazing. I've been having chicken katsu last few times. Gotta try the pork again like in Tokyo. Thanks for sharing!

@miked3168

11 ай бұрын

chicken is boring for this recipe

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

Outstanding!

Didnt know about the mustard THANK YOU!

I made this for supper and my kids loved it.

That’s the most beautiful tonkatsu I’ve seen so far.

Looks incredible

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.

@lauraqueentint

11 ай бұрын

haha, true! all that prep and then finish that big cutlet will knock you out for sure!

@jimmykez3066

11 ай бұрын

Your cold soba noodle dish sounds interesting. If you don't mind, can you please share the recipe?

@miked3168

11 ай бұрын

@@jimmykez3066 google it

@Lamorozna

4 ай бұрын

i cant find it. eith mayonaise? theres nothing like that

@hasaniennis442

4 ай бұрын

@@Lamorozna you will have to mix those ingredients into the mayonnaise

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.

perfect!

More Videos with Taka pls

Amazing

Looks soooooooo soooooooo delicious 😊😊😊😊😊

I had huge success repeating the egg wash and panko step for a second layer. Makes it more crispy and the meat more juicy. That was before I stopped eating meat...

This guy has charisma, I would watch his show on the Tele.

My favorite meal!

Step 1: start yesterday

He's very gentle.

Looks and tastes better when the karashi is a separate dollop on plate. Also, lemon wedge amps it up big time. 🍋

Do you happen to season the flour before using it?

INSANE DUDE INSANE

YUM!

Looks rad.

Whoever put "[air whooshing]" in the captions needs a raise.

My favorite way to have katsu is with Japanese curry. It's simple, tasty, and comforting.

great!

Was waiting for the salad part lol

Bulldog sauce! I used to eat bucketloads of chicken with that sauce when I was a kid. Even 30+ years ago it was soooo expensive. 8)

I wish you would make something super German like "4 Levels of Schnitzel" one day 😬

@Donderopmetjegebruikersnaam

11 ай бұрын

This basically is a Schnitzel lol.

Do you overnight the meat without cover on it?

Drinking game! Shots every time chef says, "go ahead and"

huh i thought a shoulder would be too tough, ill look for some next time i make katsu, i also make a ghetto katsu sauce mixing ketchup, hp sauce n worchestershire with a bit of sugar, works well enough cuz i often cant find katsu sauce in stores, or its something like 9$ for a tiny bottle

@freemagicfun

8 ай бұрын

Katsu sauce is easy to make. I cannot find Bulldog sauce anymore, and it was getting crazy expensive as an import. Ketchup, Worcestershire sauce, oyster sauce, and a little sugar. Using HP instead of oyster would be fine. For me the oyster sauce is easier to find and cheaper (and more traditional). 😎

Bulldog sauce is undefeated

It never occurred to me how similar tonkatsu is to chicken fried steak in the States.

Im just wondering what will you do if you want alot of pork need to put in fridge, is it ok to put it layered?

Is there any seasoning or dressing on the cabbage?

This shoulder looks perfectly like neck 😉

This dude just told us he beats his meat to relieve stress... alright thanks bud

PLEASE PLEASE put the Celsius conversion whenever they mention temperatures.

Tonkatsu sauce is easy to make yourself, it's not available in the stores where I live. Just mix Ketchup, Wocestershire sauce, oyster sauce, and a little sugar.

I could listen to him talk all day long 😊 cutie 🥰

@matthewconnell2287

11 ай бұрын

The “I’m gonna go ahead and…” drives me nuts 🥜

I'm here for the sauce 😮‍💨

How do you soften the cabbage? the cabbage seems tougher her in the US compared in Japan?

@Metoobie

11 ай бұрын

I really like lightly pickling the cabbage and onion, gives it a nice zing... easier to eat, I find.

@MattDavisMD

11 ай бұрын

Salt it ahead of time and let it sit in a salad spinner for ~20 min, then rinse well and spin it (or dry well with towels) until it’s dry

@cathynakagawa8816

10 ай бұрын

Just shred it very thin!

I prefer using fresh panko. I always make it just before use.

This pork gets more rest than me

Question: What is the difference between a Tonkatsu and a Schnitzel? Is it both basically the same but with different side dishes?

@alhollywood6486

11 ай бұрын

Panko is typically crispier than bread crumbs used in schnitzel, but other than that, probably not much difference.

@t500010000

11 ай бұрын

I thought that was sausage

@Kili_1701

11 ай бұрын

@@alhollywood6486 Alright, thanks!

@isviewer

11 ай бұрын

The sauce

@cwg73160

11 ай бұрын

@@isviewer Yep. That’s also what came up on Google in the very short time it took me to search for the answer.

Taka is really handsome.

What oil did you use ? Looks amazing

@dampaul13

9 ай бұрын

The big letter spelling out "VEGETABLE OIL" at the bottom of the video at 4:36 would lead me to believe that he is using Vegetable Oil, but I'm not 100% sure.

@krazykid2002k

8 ай бұрын

@@dampaul13 😂😂thanks

can someone explain what's wrong with regular ground or sea salt? everywhere I look if there's a US recipe... always "kosher salt" to the point where it feels more like a reflex addition

@freemagicfun

8 ай бұрын

It is just a kitchen buzz word. 😎

@godaistudios

3 ай бұрын

@@freemagicfun No, no it's not.

@godaistudios

3 ай бұрын

There are a few reasons. Kosher salt has to do with the size of the size of the crystals and gives you the most control in how much salt is used in enhancing the flavors of whatever you are cooking. Table salt and sea salt especially is very fine, so a little goes a long way. They are called finishing salts because not only do that add that final bit of flavor, but it also adds a little texture, giving food that little bit of crunch. It's also worth noting that "regular ground" salt will have other traces of minerals in them, and may either or enhance or add undesirable flavors. Chef Jean-Pierre here on YT has a video that covers the topic, or you might check out Kenji Lopez-Alt and his video on salt for more.

here I am watching tonkatsu because of the k-drama Moving 😂

the closed captions in the first second was a jumpscare

Go ahead

Step 1- Have a completely empty fridge. ...welp, I definitely can't make that. 😂

Might well toss that cabbage with a little bit of kewpie…

How long did you let the pork rest before the second fry?

@u2jewel

11 ай бұрын

2-3 minutes is enough, or the time it takes to bring the oil temp up for the second fry. For sure no longer than 5 minutes... Don't want the thing to cool down too much either

The CC at 0:00 🗿

katsu curry mmm

When I was in Japan, I was eating tonkatsu pork in the little place in Kyoto. The color of tonkatsu pork I was served was nowhere near brown, it was more like slightly dark yellow. How is this color of tonkatsu achieved? Some specific oil?

@flangle

6 ай бұрын

Lower temp when cooking.

Can you do chicken ??

The best Tonkatsu I'll _never_ make

For fried Panko meat (Katsu), it's very difficult to use pork, because most of the time the result would be dry and hard. Use skinless boneless chicken thigh, fry for 6 minutes at 150F, flip it once halfway. Guaranteed result. Remember to keep the temperature between 145-150F, never higher than that, so the result would be golden brown instead of dark brown. If the thigh is super big, go for 7 minutes.

@680hinano

Ай бұрын

Tonkatsu is actually more popular than chicken katsu in Japan tho. There are places that have Michelin stars for just serving tonkatsu. But I get it tho! It’s easier to mess up a pork katsu than a chicken katsu.

캬 죽이네

Looks really yummy! May I suggest to not push down the panko into the meat? For Schnitzel we would usually avoid pressing in the breadcrumbs so that the pané becomes more airy and fluffy and crispy. If you press it down there won't be enough air to make the outside later fluffy and airy. Lots of love ❤. I'll definitely remake this ❤

@dflx91

10 ай бұрын

Neat

👌🏽🔥

It’s like Japanese Schnitzel! I love it!

@FreshsoCleanYep

9 ай бұрын

just better

As a Japanese, I find mixing mustard into the sauce disturbing. It should be on the side, kind of like wasabi and soy sauce for sashimi where wasabi should never be mixed with soy sauce.

@akiraryuu2499

6 ай бұрын

Same thought here.

hmm did the japanese or the austrians make the schnitzel/tonkatsu first?

I usually make my katsu with deboned chicken thighs

The biggest difference between Japan's tonkatsu vs what you find in even most restaurants here in the states is the PANKO. There are literal levels to panko in Japan and the customizable panko that purveyors offer in Japan are just not available here in the states. There are numerous companies that strictly make panko and panko only to provide for the thousands of tonkatsu spots all across Japan. The size + moisture content of the specific panko used by restaurants are what differentiates elite tonkatsu vs what you'd find again, even across Japanese restaurants here in the states. You can nail the fundamental breading + frying aspect of tonkatsu but it will still fall short of what you taste when you sit down and have in Japan strictly because of the panko itself. Just my two cents.

@charvineadl4113

11 ай бұрын

Did not know that!

@BadMrFrosty999

11 ай бұрын

Yup. The amount of different panko in Japan is amazing

@grugra

10 ай бұрын

IT IS BREAD… COME ON.. dont over complicate everything…

@adachikara

9 ай бұрын

Having eaten katsu my entire life and this seems to be key. The best I've ever done was to oven dry and coarsely grind up some locally made shokupan.

トンカツだー！！！❤カツならやっぱり牛より豚🐷

What is the Panko made of?

@HiHelloHi

9 ай бұрын

Bread cooked with electric current then dried and flaked

BRUIUUHHHH

Air whooshing...

Do you ever pat down excessive oil after cooking it so that it isn't oily and fatty? P.S. About mustard, I would recommend to try russian mustard...there's a kick for ya' :D

@gabrielepopa6870

8 ай бұрын

Similar to romanian One, the difference with lets say western mustard Is that they use the roots of plant that Is super spicy. We call It "hrean" in Transilvania

Japanese tonkatsu is the greatest

@cwg73160

11 ай бұрын

Does any other country have a dish called “tonkatsu”?

@TheRealKSmith

11 ай бұрын

@@cwg73160 It just means fried pork, so, yes...

@cwg73160

11 ай бұрын

@@TheRealKSmith No. You don’t call schnitzel “German tonkatsu”. You may use those words to describe the dish to someone but putting “Japanese” in front of “tonkatsu” is redundant. So, no………………..

@TheRealKSmith

11 ай бұрын

@@cwg73160 The word Tonkatsu literally means deep-fried pork. Other countries have dishes using deep-fried pork

@cwg73160

11 ай бұрын

@@TheRealKSmith Other languages don’t have “tonkatsu” in their dictionary. What aren’t you understanding?

Ain't no shame in grabbing some white bread and tearing it up to make nama panko. Most bagged panko is pretty small. Nama panko is so delicate when fried. It's a game changer for sure. Also, I've noticed a lot of katsu in the states is thin. Almost schnitzel like.

I'm so thankful he showed to let it rest before frying; number one mistake. Allow the gluten to tighten up slightly in the flour egg mixture which locks the panko to the meat through constriction. Thou, an entire chunk of breading that fell off is still tasty regardless.

Well, in Central Europe you would call this ordinary schnitzel.

wait wait wait.... katsuretsu... cut-su-let-su... cut-let Oh japanese i love your language

the best? please mate. this is so standard.

@ugrank

11 ай бұрын

not even standard actually.

Does anyone know what knife he was using?

@kyzor-sosay6087

11 ай бұрын

Sharp

@cwg73160

11 ай бұрын

Yes.