Our theme this episode is deep frying. We'll be making that Japanese favorite, tonkatsu pork cutlets, made with pork tenderloin - crispy on the outside, and juicy on the inside. To get the perfect crispy crust, you have to fry them twice, and we'll teach you everything you need to know about how to do that. We'll also show you how to make our own original tonkatsu sauce recipe with dashi stock. For our side dish, we'll be making tonjiru soup with pork belly, full of deliciously chunky ingredients and rich in nutrition. Finally, we'll take a look at the history of the long-beloved tonkatsu in Japan.
