Cooktime: 1 hour sous vide
- 4 pork loin chops (about 1” thick, no bones)
- 1/2 cup all purpose flour
- 1-2 eggs
- 1 cup panko
- ¼ cup Bonito flakes
- 2 Tbsp of salt plus more to taste
- 1 Tbsp pepper
- 2 Tbsp soy sauce
- 2 1/2 cups of dashi broth, we use Hon-dashi
- Grapeseed oil for deep frying
- Set up Nomiku and turn temperature to 57ºC (135ºF).
- Make 2 ½ cups of instant dashi by mixing Hon-dashi powder and cold water according to package directions. Set aside 1/2 cup for later. Add 2 tsp salt to 1 cup of dashi and a tablespoon of soy sauce per bag of pork chop. Sous vide for 1 hour.
- Set up the 3-stage dredging station. First blend AP flour, panko, bonito flakes, and pepper together in a food processor, place in a shallow bowl and set aside. Second, whisk 1 egg together with the 1/2 cup of dashi reserved earlier place in another shallow bowl. Lastly, place panko flakes into a shallow bowl.
- Wash cabbage leaves and slice them thinly about 2mm thick, then soak in iced water to crisp up and set aside.
- Begin heating grape seed oil to 185ºC (365ºF) in the deep heavy pot and hold it at that temperature. Once the pork is cooked, remove from bag and dredge in the flour mix, then the egg mix to coat, and then finally in the panko bread crumbs. Turn the heat up to med-high and begin frying until crispy, around 4-6 minutes. Rest to drain excess oil on a cooling rack.
- Drain iced water from the sliced cabbage and plate the cabbage first. Slice the pork katsu into 1/2 inch strips and plate alongside the crisp cabbage. Serve with tonkatsu sauce (we like Bulldog) on top and add white Japanese rice if desired.