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Big in size, flavour and popularity, here’s two ways to make Tonkatsu. Nama panko, made with Japanese milk bread, brings crispiness and texture. Once you’ve mastered this you can make amazing pork Tonkatsu with two different cuts. You’re gonna need: 650 g Shokupan Sous Vide Pork Shoulder Chops 4 Pork loin chops, boneless, 1-inch-thick 200 g Eggs, 120 g “00” flour Neutral oil, for frying Kosher salt, as needed Make your breadcrumbs by removing crusts and slicing Shokupan. Place slices in ziplock
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