Tonkatsu & Katsudon recipes! The tips to make crispy, juicy and tender Tonkatsu.

Hello, everyone. Welcome to the carrot shop. Today, I'll introduce you to a recipe for a great and wonderful meal. I have received a request for a marriage license. It takes time to make this video. I'm sorry about that. But, I will introduce you many ways to make amazing and amazing recipes. In my channel, I will introduce Japanese cuisine recipes and karju. If you're interested in Japanese cuisine or karju, please subscribe to my channel. I'm glad you enjoyed it. Let's get started. This is a pork string. It's about 2cm thick. This thickness, it is good to soften it with juice. I'll make some pork. I'll cut it into pieces. And, I will cut it off. This is to prevent the pork from shrinking. So, I'll press this pork with my fingers. If this pork is cooked, The sense of food becomes hard. 猪肉 being pressed helps to prevent 猪肉 from hardening. I'll return the pork to its original shape. So, what's up? This recipe is so soft and juicy and delicious. Then, add the salt to the pork. I'll throw salt at the trail. And, I'll throw salt in the pork. I'll turn the salt into pork. The purpose of this salt is to remove flavor and fat. Let's leave it at room temperature for an hour. In the meantime, I'll prepare other materials. First, I cut the head off. I'll cut the cabbage in half, and make it easy to cut. I'll cut the cabbage. If the hair is low, it's easy to cut. Cut the cabbage fibers and make them soft. In Japan, they eat it with a cavity. So, I'll move the bowl. I'll wrap your head in air. Then, the taste of cabbage will be lighter. Dried cabbage is, add a little water. I'll keep it in the fridge. Then, mix the ingredients from the source. This is a 30g cup. 砂糖5g add to it. - What? oil15g And finally, add 5g of your lunch. I'm mixing it up. OK, the sauce came out. 1 hour later The pork was salted. I wipe the water clean with kitchen paper. This will remove the cabbage fibers. OK, the pork is made of cabbage fiber. This is the fiber of cabbage. Filter with kitchen paper. Actually, it varies by restaurant. If you like hair fiber, please skip this process. I think the taste of pork will come out best. OK, the cabbage fiber is beautifully taken. I put eggs in the bowl. It's dissolved well. It is important that the cabbage fibers get into the pork well. Good for you. I'll move the eggs to the tray. OK, let's paint it with pork. I took the hair fiber. It's important to paint it with pork. よいしょ, egg to the tray. I painted it with eggs. Good, I'll put the bread powder in the end. If you fry it deep, the bread powder will fall off. I'll put in a lot of breadcrumbs. The pig's flesh fibers are infected. I'll take it from here. The most important thing to deep fry pork chops is the temperature. The temperature is 148 degrees. OK, put the pork in the oil. When I make juicy pork chops, The temperature will rise to about 150 degrees. A little higher. I'll lower the temperature. I'll warm you up slowly. Three minutes later. I'll return the pork. Take care of the burn. I'll heat the pork on low heat for three minutes. I'll take out the pork. I'll return the pork like this. I'll take the oil out. Leave it for five minutes. I'm going to kill you. ❏ Clean the oil. This is also important. I'm going to measure the temperature. The temperature is 160 degrees. I'll fry it at high temperature. The following shall apply: I'll be a very good pig. First, it's a low-temperature fried pork chop. And, it will be a hot-cooked pork chop. I'll be back in two minutes. I'll get the pork out of the owl. It's all right. "Fry the pork again, I'll wipe off the oil. Let's cut the pigs. It's perfect. I've put in the cutting. I'm sorry about your dishes. It's wonderful. Then, I'll make another sauce. The original pump sauce. I'll add the great dishes. This sauce makes the pigs' dicks so refreshing. And, I'll add the sauce to the pigs' dick. Okay. Juice and curried pigs came out. Enjoy the pigs with the sauce. And, I'll add the sauce to the great dishes. Next, I will make a cake. This is half of the corn. I cut it to a length of 1 cm vertically. I think this size is a good taste. I'll leave you. Next, we'll combine the ingredients from the source. 80 g of juice Myri 10g oil20g The last sugar 10g I'll dissolve the sugar. The sauce has come out. Add the ingredients of the sauce to the sharo pan. I'll add the corn. I'll light the fire. I'll light up the eggplant. I'll eat until the corn is soft. The yolk gives the sauce a wonderful aroma. In the meantime, I'll prepare the eggs. Put eggs in a bowl, I mix it lightly to keep my body white. OK. It's like this. A few minutes later, The eggplant has become soft. Then I'll add the tonic. I'll pour the eggs in the egg carton. Cover and cover 2 minutes to heat up. Two minutes later, I'll open the lid. The smell of the juice and the tonka is very good. OK, stop the fire. I'll make it for dinner. I'll put all the materials down. It's good. I'll pour the sauce in. OK. The car came out. Enjoy your time. Thank you for watching. Today I introduced you to the recipe for the tomato and tomatoes. The temperature of the oil must be made to be very hot. I'm glad you could enjoy yourself. See you in the next video. Have a good day.