dinner: tonkatsu
tonkatsu
pork cutlet marinated in sake, mirin, salt and pepper in a furikake-panko crust
ingredients
-3/4 lb. thinly sliced boneless pork loin/chop
-Flour
-Panko
*optional* nori komi furikake (mix in with panko)
-1 Egg, lightly beaten with 1tsp. cold water
-Canola oil for frying
1. Tenderize pork filets with a meat tenderizer or mallet
2. *optional* step - this makes the pork a little more tender and gives it a really nice added flavor - this is not a necessary step, though!!!
marinade ingredients:
-2Tbs Mirin
-1/4 cup Sake
-Salt & Pepper
2a. Mix these ingredients in a ziploc bag and marinate pork filets for at least 20 minutes in the refrigerator
3. Heat pan with at least 1" depth of canola oil on medium heat (you want there to be enough oil to completely cover your katsu)
4. Remove pork from marinade and pat dry with paper towel (removing the excess moisture helps the panko crust to stick to the meat when it's cooking)
5. Lay out three 'stations' for coating the meat: flour, egg and panko/furikake
-coat each pork filet in flour, covering all surfaces
-place floured filet in to the egg and coat until all surfaces are covered
-then coat in the panko/furikake mixture
6. Place katsu in frying oil until golden brown.
cross-posted to
foooood