たいめいけんのトンカツ＆カツサンド｜三代目茂出木シェフ｜【ロースカツ】【洋食】【豚】【揚げ物】【絶品】

たいめいけんのトンカツ＆カツサンド｜三代目茂出木シェフ｜【ロースカツ】【洋食】【豚】【揚げ物】【絶品】

Modegi: The trend these days… Fujiwara: …is not as intense. Fujiwara: Now it’s done! Fujiwara: It’s already looking really nice. Fujiwara: Hello everyone watching the Cooking Kingdom Channel. Today, we would like him to introduce his pork cutlet and its sandwich recipe with his professional techniques. And here we have Chef Modegi, the third-generation owner of Taimeiken in Nihonbashi, Tokyo. F: Thank you very much for having us today.
M: Thank you very much! F: My name is Natsuko Fujiwara, and I’m a culinary researcher. Modegi: Today, I’ll be using the loin from Yamagata instead of the fillet. It’s got a lot of fat. Look at this fatty meat! F: Loins are the best at this colors of fatty and lean meat. M: So let’s start cutting. I know it’s not easy to cook thick meat with a cooker at home. So cut it in about 1.5cm thickness. F: So a little over a centimeter. M: This is one of my pro-grade knives.
F: Cool! F: His knives are so sharp that they can cut anything.
M: It’s a custom-made one. M: My current favorite is this – it says “Apr. 21, 2021, Reopening Celebration.” F: Awesome.
M: So let’s start cutting. F: It’s convenient buying it as a block because you can cut it in different thicknesses for cutlets or ginger pork depending on what you want to make that day. Anyway, it looks so beautiful. I can’t wait to eat. M: I can just cut it with a snap! F: That’s a nice thick cut. M: You know, when you cook pork in a pan, it just shrinks so much. And here, we all know she’s specialized in kitchen tools. So this is the tenderizer I use, and it’s about ¥15,000 (≈$150). F: That’s how the tendons are cut in the restaurants. M: But I know you can’t do this at home.
F: Yeah. I would like to know how we can do it. M: I’m a pro after all, so I have this kind of knife. And here’s where all the tendons are at. The trend these days is to cut the tendons finely like this. F: Oh, I see. I thought you would make some deep cuts in just a few different spots, but you actually do it finely. M: Tap tap tap… Just like that. F: So that’s the trend right now? M: Yeah, did you know? F: Well, I just make a few deep cuts every 2 to 3 cm. M: This is how it used to be cut.
F: That’s what I’ve been doing. M: But the current trend is… I could look at the camera and say, but… Like this. F: I wonder if it has something to do with the fact that it’s now much easier to find high-quality meat than in the past. M: Exactly. So more people are now cutting tendons like this. F: I didn’t know that. M: It’s also entertaining for people to watch it over the counter table. F: Entertainment, that’s quite new. F: But it also makes the meat tenderer.
M: Yeah. M: Now, cut the rest of the part like this. F: So you also make cuts on the lean meat by tapping like that. M: And the other side too. F: I see. M: So this is the trending style right now. Because it just shrinks even if you deep-fry it. I’ll just put it right here. Same for the other one. But after all, it’s easiest to use the tenderizer. F: I’ve heard that it’s really important to handle tendons properly when making pork cutlets, so I’m glad to see how it’s actually done. M: And then, here is the part that especially curls up when cooking. So just beat it like that. Now let’s season it with salt and pepper. Salt. F: Do you have any tips to salt it equally? M: Just salt it lightly. Salt and pepper on both sides if it’s thicker than 1 cm. Black pepper is a little too strong and pungent, so I always use white pepper. F: I see. I know many people use black pepper more often, but is it like white pepper goes better with pork? M: White pepper is just better in flavor. F: I see. Then it should make a big difference.
M: It does. F: I’ll definitely try it. M: You could just have it quickly seasoned if you’re making ginger pork. So we’ll leave it here for now, and next, we’re going to put breadcrumbs on it. Do you put breadcrumbs on meat at home? F: Yes, but I usually just buy them at the supermarket and don’t make them at home. M: What kind of breadcrumbs do you use? F: I prefer dried ones.
M: You like dry. F: Yeah. I’d like to try fresh ones, but do you have any tips on choosing good ones? M: The size of each grain matters a lot, depending on which food you put them on. Especially when you put them directly on the food, like fried shrimp and pork cutlet. F: I remember seeing large croquettes with coarse breadcrumbs the other day, and I realized the importance of the grain size. M: Being a Yoshoku (Japanized western food) restaurant, I always use fine-grained breadcrumbs for making croquettes. The cream inside just doesn’t go well with hard breadcrumbs. F: So finer ones go better with the thick cream in the croquettes. M: But for making pork cutlet today, we’re using coarse breadcrumbs. F: As far as I can see, these are quite long and narrow. M: Yeah. That’s what we’re using. F: It’s not like thick and big, but rather coarse and thin. M: In our restaurant, we add some milk to the egg. F: That’s pretty interesting. M: Add milk to make it creamier. It’s quite a waste to use 2 or 3 eggs to just coat a few slices of meat at home, right? F: It just remains, yeah. M: So you can add milk to just 1 or 2 eggs and make it creamier at the same time. You know, because of crisis, you can’t really touch things by hand. F: Ah, so you use a skewer for that. M: It’s more rigid than bamboo. So you can use it like this if you have one. F: It seems easier to handle tick meat with that. M: Yeah. And it’s rigid.
F: You can use it over and over. M: After you coat it with flour, soak it in the egg like this. F: Aha! So you can keep your hands clean. M: Yeah, you don’t want to do this by hand. So you can coat like this. F: It’s like I’m really watching professional work. M: And you put that on the crumbs softly and remove the skewer. And because both of your hand is still clean… You usually have to do it with one hand, but you can cover it softly using both hands. F: It’s a lot easier to put breadcrumbs on it with dry hands. M: And then, you can make a place to put the meat on by sprinkling some of the crumbs. F: That’s a little tip. M: Cover it gently. And put the meat on the tray, and cover it with extra crumbs to prevent it from drying. F: I never thought about putting breadcrumbs on the tray first. F: Because sometimes, the batter sticks on the tray. M: Yeah. It happens, especially when it’s a little wet. F: It often goes off after some time. M: Yeah, because of the moisture. Once you have done this, all you have to do is deep-frying in oil. You can say 90% of the whole steps are done. F: So the goal is just right there.
M: Yeah, it’s right there. M: So let’s move on to deep-fry it in oil. M: So let’s start deep-frying. At what temperature do you usually fry pork cutlets? F: Somewhere between 170°C and 180°C. M: You fry at 170°C!
F: And with about medium heat. F: I’m not sure. Is it too high? M: Well… I can’t tell you that. No worries, I’ll tell you. Here, I have put a grid in it. Do you? F: Actually, no. I just deep-fry in a little deeper pan. M: Oh, I see. But doesn’t it burn? F: That’s what I’m always worried about. I don’t use pot for deep-frying. So you put that in the pan? M: Yeah, to prevent it from burning at the bottom. F: That’s why. M: So what oil do you use? F: Just a normal salad oil. M: What do you think Yoshoku restaurants use for deep-frying? F: I don’t know, is it lard? M: You think so, right?
F: At least that’s my impression. So is it lard then? M: We no longer use lard for deep-frying.
F: Yeah, it’s not smelling like so. M: It’s white sesame oil and corn oil. F: Oh, it’s blended! I also use sesame oil from Taihaku. But wow. Blending with corn oil. M: After much trial and error, I was convinced that lard would make it too heavy. F: It’s also hard to get and hard to process. M: Especially in these times, there has been a growing number of takeouts in our restaurant. But lard hardens over time and has an odor… F: People are not always eating right away. M: So I had to inquire about the frying oil we use at the restaurant. F: I see. Chef, could you tell us in what ratio the oils are blended? M: They’re about equal. People tend to fry foods at pretty high temperatures, like around 170°C. And they think it’s because the food will get wet if you fry at low temperatures. But with this blended oil, the food will be just as crispy even at low temperatures. F: I think the quality of oil matters too.
M: Yeah, the quality is important. M: I’m measuring the temperature now… The thermometer is also black. So the temperature is 150°C. F: That’s quite lower than I first thought. F: How do you determine if it’s at 150°C? M: Put some breadcrumbs, and if it’s too high, they will splash more, but if it’s right, they only splash a little. But it’s best to use a thermometer. You will burn yourself if you put it toward the front, so put it gently toward the other side. F: Because it’s 150°C, the sound is also not as intense. M: Deep-fry it slowly at 150°C. F: The bubbles are quite constant too. Is it better to use more oil when frying pork cutlets? M: Yeah, but you can use it multiple times. F: So more oil for deep-frying. M: It’s been a while since I last used pot for deep-frying. F: Oh yeah. Because you use the fryer at the restaurant. But yeah, he’s doing it with the pot so people can see and make it at home. It’s not splashing as much, probably because it’s effectively blowing out the water. M: Take it out after it’s cooked about 80%, and let the rest cook over residual heat. F: While you were talking, I was impressed that you were judging whether the food was cooked or not without touching it. I guess you just know about how many minutes it would take, but still, just by looking at it. M: I look at the bubbles and the color of the surface to determine. Deep-fried foods don’t look good when it’s white. It will become whiter over time also. It doesn’t look good if it’s burned, but it’s not so good if it’s white either. The moisture inside has been cooked off. F: It sounds different now. M: And now you can take them out. Drain off the oil. F: The oil looks very smooth and fluid.
M: It’s very fluid. F: The blended oil is a lot more fluid. M: Deep-fry until it’s colored like this. F: The cutlet looks really brown even in this lighting for shooting. M: Make sure to fry until it’s well colored. F: Looks delicious! M: In my experience, it looks tastier that way. Now you just leave it for about 5 minutes, and it will be ready. In the meantime, we’ll prepare the garnishes and sauce. M: As for the garnishes, first, we have Taimeiken’s signature coleslaw. F: Awesome. M: With that, we have potato salad, tomatoes, onions and other garnishes. Being a Yoshoku restaurant, we usually use demi-glace sauce for the pork cutlet , but making it properly will take like a whole week. So while Worcestershire sauce is quite popular too, M: Shall we go for tonkatsu sauce this time?
F: Of course. M: So let’s make the final sauce by using the tonkatsu sauce as a base. Put the sauce into a bowl. F: So we’re adding to this?
M: Yes. M: Like you use ketchup when making hamburg steak, we’re adding ketchup to the sauce today. Ketchup, please. You could add it in equal ratio, but that will make it too sour, so add it in 7:3 ratio. This is especially true with Worcestershire sauce. Add ketchup to the tonkatsu sauce. Mix it together. It looks milder now. M: It’s more like a demi-glace sauce.
F: Yeah. M: This would be enough for children. But for adults, you can add some mustard to it. F: I see! M: The same whole grain mustard you use for sausages. F: That’s one way to consume mustard you bought but ended up not using much. F: Using it to add a touch to the sauce is definitely a great idea. M: Yeah. So add some mustard. F: Now it looks a lot more like a sauce. M: You can also add some cream if you’re making the sauce for the sauté. So let’s arrange them on a plate. We have made a video about the coleslaw recipe in the previous. We’re going Yoshoku style, but you can also have it arranged like a French dish. F: The refreshing taste of the coleslaw would go well with the pork cutlet. So chef, is that plate comes from your favorite color? We also have white ones. But it may be served with a black one depending on the other dishes served. Like, we only use black plates for our omurice. Because you know, black and yellow go well together. F: Yeah, I think its sharp contrast makes the dish shine. Putting different kinds of food on this large plate makes it look very nutritionally balanced and filling. F: What are these tomatoes?
M: They are Amela. F: So you tossed those fruit tomatoes with the dressing.
M: Yeah. F: More like a marinade than the tomatoes themselves. M: Yeah, like a tomato salad. F: The colors look great! M: Put the sauce on the cutlet. F: The sauce also looks thicker and tasty with ketchup and mustard. M: I really love the salt from Tosa. M: It’s ready! It’s ready to eat! F: I didn’t think we would hold the plate together. M: Next with the other cutlet we just made.
F: It’s one of the two we made. M: And we’re using that to make a sandwich next! As for the bread, we’re using a 6-slice pack from a convenience store. F: So it’s a little thicker. M: And the chopped vegetables also from the convenience store. And this one is actually butter. F: Oh, is this butter? M: Softened butter.
F: It looks like mustard. M: It’s just brought to room temperature. And this is the Dijon mustard. And here we have ketchup and parsley for color. First, put the butter in a bowl. F: I also make it softer by leaving it at room temperature so that it’s easier to mix. M: And add the mustard.
F: I thought you would just spread it on the bread. M: We’ll first mix them together. F: I think most people spread butter on the bread first and then put mustard on it. F: But I see the taste is more uniform in this way. M: Do you know why we put mustard on bread? F: No idea. So that it lasts longer? M: Right, it’s for sterilization. So now it’s mixed like this, and we’ll now spread on the bread. M: Spread plenty. It’s actually not that spicy for kids too. F: Yeah, it shouldn’t be as spicy as karashi mustard, and when mixed with butter, I think it is more refreshing than spicy. M: Yeah. It has a sterilizing effect, so it’s suitable for outings. F: The difference is whether you spread them separately or mix them first. M: Yeah. So the taste is more uniform. We’ll toast this bread for about 3 minutes in the oven toaster. F: Toast the bread after spreading the mixture of butter and mustard. I never thought about toasting it before sandwiching it. So what is the reasoning behind this? M: Because you know, it’s got moisture, and the bread gets soggy if you don’t. So we’re toasting it to make it crispier. Next, we’ll make the sauce using this ketchup. We used tonkatsu sauce for the pork cutlet earlier. But for making the sandwiches to take outside, we’ll use this Worcestershire sauce. Because Worcestershire sauce has got some more sourness. F: It’s sourer but a little spicier too.
M: Yeah, it’s spicier. M: And to here, we’re adding ketchup. F: Ketchup is frequent in Yoshoku.
M: Yeah. M: Add the same amount of ketchup as the sauce. So that it will not be too sour. F: I think it’s a convenient seasoning that is very easy to use and has an already balanced taste. M: Now put the cutlet on a tray. And then, we’re pouring all of the sauce on it. F: On the cutlet! That’s surprising! M: It’s like dipping it with the sauce. F: So it’s more like miso cutlet in Nagoya. So does it taste better with it fully coated with the sauce? M: Yeah. It’s definitely better with more taste. Coat the other side as well. F: It’s already looking really nice. M: And here’s the bread that just has been toasted. Put the cutlet on it. It’s tremendous! F: Because the cutlet today is made with coarse breadcrumbs, it swelled the sauce a lot. M: It’s swollen for sure! F: You definitely want to make it with coarse ones if you want to make a sandwich like this. M: Yeah. M: So just like that.
F: Looks awesome. M: Then put the other on top. F: That’s really tall with thick slices of bread! M: We’re going bold today. F: Show us your best way to cut it. M: The cutlet is now turned sideways, so make sure you don’t cut it lengthwise. F: So you have to place the cutlet according to the length of the bread. M: Place your hand like this. And hold it gently. Hold it like this, and then… F: You will need a sharp knife for this. Cutting a cutlet alone is totally different from cutting it with bread. Don’t press it too much. And cut it slowly. F: I can see you’re holding it with the backside of the finger and not the fingertip. M: Look at this.
F: That’s amazing. M: So just like that. F: It’s overwhelming. M: So let’s put this on a plate. M: It’s a flag with our logo.
F: Oh, that’s adorable. M: It’s a little too short, though. F: Just as you would thread a skewer through when serving a tall sandwich. The sauce seeping into the breadcrumbs looks so delicious. And the cutlet looks so tender. So it’s done! M: How about that! The sandwich is now ready! [So let’s have a taste.] Taster: The meat is incredibly juicy. M: It must be so because it is made from loin meat and not filet. T: So can it be made this delicious at home if I can deep-fry at a low temperature? M: Yeah. Low-temperature cooking is becoming mainstream nowadays. Cooking at high temperatures causes the meat to become tough quickly. I would be happy if I could tell people the goodness of freshly fried. T: Thank you very much for showing us your amazing recipe.
M: Thank you too.

たいめいけん三代目オーナーシェフ、茂出木シェフの特製ロースカツ！
そのままでも美味しい！カツサンドにしても美味しい！必見です！！

プロの料理人から、美味しい料理を作るコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、昭和6年創業。東京の日本橋で愛され続けて90年「たいめいけん」3代目オーナーシェフの茂出木シェフから、ロースカツを紹介して頂きました。

★Point★
00:36＊大切なスジの処理とパン粉の種類
10:53＊揚げるポイントは網と低い温度！
18:06＊2つのアレンジソースとカツサンド

■分量
ロース 100g～200g
小麦粉 適量
パン粉（粗めのパン粉） 多め
牛乳 200㏄
卵液 5個分
塩 適量
白胡椒 適量
ポメリマスタード 10g
中濃ソース 適量
ケチャップ 大さじ2
食パン（6枚切り） 2枚
マスタードバター（マスタード10g、バター30g） 適量
特製ソース（ケチャップ40g、ウスターソース200g） 適量
太白ごま油
コーン油
※油は1:1の分量

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・たいめいけん三代目特製「ハンバーグ」
　https://youtu.be/ycOGWLMuT3k
・たいめいけんのコールスロー作り方公開！
　https://youtu.be/ti2I5gDES5U
・ビストロデシュナパン「ビフカツサンド」
　https://youtu.be/UIVVZNsbjHw

★他チャンネルのオススメ動画
・カツ丼を作る職人技
　https://www.youtube.com/watch?v=V_TGBlhPf5c
・料理人設楽の本気のとんかつの作り方
　https://www.youtube.com/watch?v=0niPN3BjCss
・こうせい校長の普通のとんかつとお店のとんかつ
　https://www.youtube.com/watch?v=PdY1G9y0Rcc

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（仮店舗） 東京都中央区日本橋室町1-8-6
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#とんかつ＃たいめいけん＃カツサンド