It may be an overcooking issue. Tonkatsu is made with pork and as you probably know pork is like the only meat you really need to worry about getting cooked well enough.


I dunno how they do it in restaurants.

Alton Brown did a Good Eats episode on deep frying. It was quite enlightening.


I didn't know about the steam thing either until I saw it. Made my most recent batch of onion rings much better.

Hmm... yeah, I can't offer any advice beyond what I've stated here. You don't need to overcook pork to death either - maybe try thinner slices if you're having trouble getting it cooked through... good luck man... you're talking about a cuisine a little outside of my experience there...

 

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Yerba Mate, any US store that sell mainly to Us customers you'll pay about $7 a pound,in stores that cater to Mexican and South American people(fiesta ect) it cost about $3-4 for 5 pound bags.

 

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Yeah slicing thinner is probably a good idea. Places in Japan sometimes do pretty thick slices (like 3/4 an inch) but when I've done that at home it's come out kinda oily.


Maybe next time I will try thinner.

There might be something to the oil too. I understand that peanut oil has a slightly higher smoke point than other oils so maybe they can cook in it hotter?

I use basically two oils in my kitchen - olive oil and vegetable oil, and I deep fry (veg. oil) about twice a quarter, max, sauteeing (olive oil) probably once a week in no more than a tablespoon of oil for a 14" frying pan.

 

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really the cultural difference is in the demand not the price

 

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