【プロ直伝】 お店レベルだ！科学の力で失敗しない！最新版のぶ厚い極上のヒレカツの作り方！これがプロが教える極上とんかつの作り方だ！極厚とんかつでも生揚げにならずに美味しく揚げる方法

We're revealing a never-before-seen, easy way to avoid under-frying or over-frying! This is a simple method for deep-frying thick, juicy pork fillet cutlets at home until they're tender and crispy. We'll explain in detail, starting with removing the tendons from the entire pork fillet. It's easy to make, so please buy your fillet in bulk (it's cheaper that way). You can't go wrong! If you enjoyed this video, please subscribe here! →→   / @youtube.wasyoku.recipe   We'd also love to hear your thoughts, questions, requests, or anything else in the comments! Thank you! ▼Chapters 0:09 Removing the Veins from Pork Tenderloin (How to Clean) 1:39 Cutting Methods: Thick and Thin Slices 2:25 Making the Batter Less likely to Peel 3:08 How to Clean a Cutting Board 3:15 Making the Batter 3:59 Professional Breadcrumb Coating Method 5:10 How to Fry Thick-Sliced ​​Pork Cutlets 8:58 How to Fry Thin-Sliced ​​Pork Cutlets [Ingredients] Pork Tenderloin Fresh Breadcrumbs Egg All-Purpose Flour [Batter] 1 Egg 50ml Water 50g All-Purpose Flour Two thermometers are useful. To prevent food poisoning, the meat is heated to a temperature of 75°C (1 minute) or higher, as recommended by the Ministry of Health, Labour and Welfare. Be careful when removing the meat from the oil when the core temperature is low. (I removed thicker cuts from the oil when the core temperature was 70°C. It was fine at around 65°C, but be sure to check the temperature at 75°C for 1 minute with a thermometer.) In my experience, the core temperature rose by about 13°C after removing the cut from the oil due to residual heat. Therefore, if I removed the cut at 65°C, the core temperature reached 78°C after about 3-5 minutes. [Related Videos] Shredding Cabbage ① - Basics    • 【プロ直伝】 キャベツの千切り、これ知らないと一生下手です【料理の基本　初心者向け】   Shredding Cabbage ② - Answering Questions    • 【プロ直伝】 疑問に答えます！【キャベツの千切り２】料理の基本　初心者むけ　千切りの...   ================================= Chef Shidara's Cooking Dojo My name is Shidara. I'm from Fukushima Prefecture and work in the food industry. I specialize in Japanese cuisine, but I also create videos about general home cooking. I'll be making videos that are as easy to understand and delicious as possible. I hope that through cooking, both the cook and the eater will have more smiles. Recommended Cooking Tools Used in the Videos (Used via Amazon Associates) Meat Tenderizer A must-have for meat lovers! https://amzn.to/3s4MOva Measure core temperatures with this! It's tapered and waterproof. https://amzn.to/2VAMvNH I'm always accepting requests for recipes and projects, so I look forward to your comments!! Please subscribe to my channel! →→   / @youtube.wasyoku.recipe   ▼Please follow me on Instagram!   / chefshidara   #tonkatsu #cooking #chefshidara #filletcutlet @youtube.wasyoku.recipe