Skip to playerSkip to main contentSkip to footer
Epicurious
  • 6/1/2023
Chef Taka Sakaeda returns to Epicurious 101, this time demonstrating every step to follow in making restaurant-quality tonkatsu.

Recommended

10:52
Up next
How to Make Chef John's Lobster Roll Khachapuri
All Recipes
0:36
We Tried Wendy’s Pop-Tart Frosty
All Recipes
0:31
How to Make Cowboy Butter Swim Biscuits
All Recipes
12:11
Taiwan's Best Roast Chicken is Cooked The Ancient Way
Bon Appétit
9:08
Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools
Bon Appétit
14:52
A Fire Closed This Restaurant—Now It's One Of Brooklyn's Top Steakhouses
Bon Appétit
0:41
This Is the One Breakfast Treat I Always Make for Holiday Houseguests
My Recipes
0:52
6 Things You Must Know Before You Use an Air Fryer for the First Time
My Recipes
0:53
This Is By Far the Best Way to Cook Cabbage
My Recipes
10:01
The Best Mac and Cheese You'll Ever Make (Restaurant-Quality)
Epicurious
43:05
Cheese Expert Tries Every Trader Joe’s Cheese
Epicurious
23:12
Pro Chefs Blind Taste Test Every Frozen Burrito
Epicurious
18:26
10 Chefs From 10 Countries Make Grilled Cheese
Epicurious
11:47
Why Steaming is Better for Your Food (And How to Do It At Home)
Epicurious
16:01
4 Levels of Jerk Chicken: Amateur to Food Scientist
Epicurious
14:14
Why Stir Fry is Better in Restaurants (And How to Do It At Home)
Epicurious
14:01
10 Chefs From 10 Countries Make Fried Eggs
Epicurious
24:26
Pro Chefs Blind Taste Test Every Boxed Pancake Mix
Epicurious
9:55
The Best Way to Clean and Season a Wok
Epicurious
16:16
4 Levels of Deep Dish Pizza: Amateur to Food Scientist
Epicurious
18:36
'Pepper X' Creator Ed Currie Tries 11 of the Hottest Hot Sauces in the World
Epicurious
15:05
The 6 Rules of Plating Used in Restaurants | Epicurious 101
Epicurious
8:03
The Best Roast Chicken You’ll Ever Make (Restaurant-Quality)
Epicurious
19:44
$333 vs $20 Fried Rice: Pro Chef & Home Cook Swap Ingredients
Epicurious
8:40
The Best Chili You’ll Ever Make (Restaurant-Quality)
Epicurious