buy 1-2 boneless pork chops or pork loins (make sure its only 1/2 thick)
A) in one plate, put about 1/4 cup of flour (add more if u're doing more then two)
---salt, add furikake i use Katsuo Fumi (bonitio) and aonori. U can add sesame seeds, garlic powder too for texture n flavor
B) in a bowl (big enough to dunk the pork) beat one egg-season
C) in another plate, put 1/4-1/2 C of Panko
-salt, I like to add the sakura shrimp (that u see in okonomiyaki) and more aonori
*make sure all plates/bowls are well mixed and lightly seasoned.
-heat oil like corn oil in a pan or pot, make sure the oil is at least 1/2" from the bottom on med/high, check for bubbles by placing/poking a dry chopstick into the oil and if u see a steady stream of bubbles.
1. make sure to pat the pork dry don't for get to season (I do salt, a smiggen of white pepper and garlic power)
2. lightly dredge in flour, pat/rub off excess flour
3. then dip it into the egg, let excess egg drip off
4. coat with the panko
5. fry! gently dip the cutlets into the oil, (if there is no bubbling, pull it out) and let it cook on one side for 1-2 minutes or until lightly brown. then flip and repeat on the other side. once golden brown, place the tonkatsu on a cooling rack (don't do the towel/kitchen paper method, it tends to make the panko crust soggy)
6. rest, at least for 2 minutes, other wise u'll cut all the juices out
You can either buy the Tonkatsu sauce from a Asian/Japanese Market or u can boil down Worschester sauce with mirin, sake, soy sauce and sugar to make you own. Okonomiyaki sauce works as well. oh! kewpie mayonnaise with a little bit of sesame oil and honey makes an amazing dip as well.
this is cute :]
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