Giant Korean Tonkatsu (Wang Donkatsu)

Giant Korean Tonkatsu (Wang Donkatsu)

Today, let's make Korea's giant tonkatsu, Wang Donkatsu. I'm going to give you the batter recipe that only tonkatsu restaurants know! Plus, the kick to this dish is the sweet and creamy Korean-style tonkatsu sauce that you can't find in stores. I'll reveal the secret recipe today!

Servings 2 people

Prep Time 15

Cook Time 30

Total Time 45

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Equipment

1 Fork
1 Meat mallet
1 Knife & cutting board
1 Pot
1 Pan
1 ladle
1 Spatula
1 Tongs

Ingredients

2 pieces pork loin cuts (cutlet meat)
2 pinch salt
2 pinch pepper
1/4 cabbage
4 pieces danmuji (pickled radish)
2 tbsp rice
1/2 bag panko
1.5 L oil

Batter

2 eggs
100 g flour
70 g water
1 tsp salt

Korean Tonkatsu Sauce

20 g butter
2 tbsp flour
5 tbsp ketchup
2 tbsp sugar
3 tbsp Worcestershire sauce
1 tbsp soy sauce
60 ml milk (Restaurants secret)
180 ml water
1 pinch MSG (Restaurants secret)

Keyonnaise (ketchup & Mayo Sauce)

2 tbsp ketchup
3 tbsp mayonnaise

Instructions

Tenderize the Pork

Pierce the pork with a fork
and pound with a meat mallet.
Season both sides with a pinch of salt and pepper.

Make the Batter

Mix the batter ingredients
2 eggs
100g flour
70g water
1 tsp salt
Coat the pork with the batter and refrigerate for 15-20 minutes.

Make the Tonkatsu Sauce

Melt 20g of butter and mix with 2 tbsp of flour to make a brown roux.
Stir in 5 tbsp of ketchup, then add 180ml of water.
Stir in 3 tbsp Worcestershire sauce,
1 tbsp soy sauce,
pinch of MSG (the magic powder),
and 2 tbsp sugar.
60mil of milk is optional, but it adds a creamy, restaurant-style richness.