Crispy and Delicious: Homemade Hire Katsu Recipe with Crispy Secret! ＋ Sauce Katsu Bento!

How to Make Delicious Japanese Hirekatsu

Today, we’re diving into the world of Japanese Hirekatsu, a dish beloved for its crispy exterior and tender, juicy interior. Hirekatsu, also known as fillet cutlets, uses pork tenderloin, making it a leaner and more tender alternative to the traditional Rosu Katsu. Let’s get started on making this delightful dish!

Ingredients:

500g (1lb) pork tenderloin

Salt and pepper to taste

3tbsp all-purpose flour

1 cup Panko breadcrumbs

・Batter (see below)

3 tbsp all-purpose flour

1 tbsp egg white

1~2 tbsp water

Other ingredients

• Vegetable oil for frying
• Tonkatsu sauce
• ground sesame seeds
• Shredded cabbage for serving
• Potato salad for serving
• Lemon wedges (optional)

Instructions:

1. Prepare the Pork:
   • Cut the pork tenderloin into 1-inch thick slices. Make a shallow cut on the surface and then flatten the meat with the other side of the knife. This preparation makes the meat easier to chew and softer, making it easier for older people to eat.
   • For the edge, cut open, make a shallow cut criss-cross.  Lightly season both sides with salt and pepper.

The Secret to Perfect Deep-Frying: Special Batter

When it comes to making fried foods, the batter can make all the difference. I have a special batter recipe that I use to achieve perfectly crispy and evenly coated fried delights.

The Ingredients:

• 3 tbsp all-purpose flour
• 1 tbsp Egg whites (leftover from baking)
• 1~2 tbsp water

Why This Batter is Special:

Instead of using whole beaten eggs, I set aside egg whites left over from baking and use them to make the batter. This simple substitution offers two key benefits:

1. Even Coating: The batter helps the breadcrumbs stick evenly to the food, ensuring a uniform coating that looks as good as it tastes.
2. Extra Crispy Texture: Egg whites make the batter particularly crispy, giving your fried foods that irresistible crunch.

How to Use the Batter:

1. Prepare the Egg Whites: If you have leftover egg whites from baking, this is a great way to use them. I always freeze the leftover egg whites wrapped in plastic wrap and put them in a ramekin. Let them sit at room temperature for 20 to 30 minutes, and then you can use them right away!  
2. Whisk all-purpose flour and egg white until smooth, and add water until it makes a loose batter. The consistency is like a crepe batter.
3. Coat the Food: Dust the prepared pork with all-purpose flour, then dip it into the beaten egg whites, ensuring it is well-coated.
4. Panko: Roll the coated food in panko breadcrumbs, pressing gently to help them adhere.

At this point, you can freeze them. I always put them in a storage container, seal them, and freeze them. They last for about a month. It’s very convenient for busy mornings because you can fry them and use them for your lunch box.

Tips for Success：

This special batter is my go-to for deep-frying because it always ensures a beautifully crispy finish. Give it a try and elevate your fried food game!

1. Heat the Oil:
   • In a large, deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when you dip your chopsticks into the oil; then, the bubbles come up immediately; it’s okay to go. Or a small piece of panko dropped into it sizzles immediately; you can start frying.

1. Fry the Pork:
   • Carefully place the breaded pork slices into the hot oil. Fry in batches to avoid overcrowding the pan.
   • Cook each side for about 3-4 minutes or until golden brown and crispy. The internal temperature should reach 158°F (70°C).
   • Remove it with chopsticks or tongs. Then, hover over the Hirekatsu for a while, dripping off any excess oil.
   • Place Katsu on a wire rack to keep the crust crispy.  
   • Never put the paper towel on the tray; that will create steam, and your crust will become soggy.    
2. Serve:
   • Serve the Hirekatsu hot, with a side of shredded cabbage. Cabbage is considered to help digestion, so it’s a must-side dish for Hirekatsu! Actually, any Katsu is served with shredded cabbage.  
   • Pour tonkatsu sauce into a small dish with a sprinkle of ground sesame seeds. Lemon wedges add a nice touch of acidity.
   • For an extra treat, pair your Hirekatsu with a potato salad with egg—an unbeatable combination!

Why Hirekatsu is a Must-Try:

Hirekatsu isn’t just about great taste—it’s about enjoying a meal that feels like a special treat. The combination of crispy batter and tender, lean fillet meat drenched in a sesame-flavored sauce is irresistible. And don’t forget, indulging in your favorite foods every now and then is perfectly fine!

So, whether you’re a fan of fillet cutlets or a lover of loin cutlets, try Hirekatsu and let it become a staple in your kitchen. Enjoy your cooking adventure, and remember, it’s okay to treat yourself!