food

Compiled Recipe – Pork Tonkatsu Rice Balls

Pork Tonkatsu Rice Balls

Ingredients:
* ½ cup sushi rice, rinsed
* 2 pieces pork chops, butterflied, separated
* ½ cup all purpose flour
* 2 large eggs, beaten
* 1 cup Japanese breadcrumbs (panko)
* 4 cabbage leaves, rinsed, cores removed
* 4 nori sheets (dried seaweed)
* tonkatsu sauce (to serve)
* sesame seed dressing (to serve)
* salt (to taste)
* ground black pepper (to taste)
* oil (for frying)

Preparations:
1) In a rice cooker, cook rice according to instructions. Allow steam to die down before fluffing rice. Cool.

2) Meanwhile make incisions between fat and meaty areas of pork to prevent curling when frying. Season to taste.

3) Bread pork chops: Dredge pork in seasoned flour on both sides. Dip in egg, then cover with panko crumbs. Set aside.

4) Heat about 1 tablespoon oil in a deep frying pan over medium heat. Pour in leftover egg mixture, cook until middle is almost set. Flip; cook until set. Set aside.

5) Add enough oil for deep frying. Deep fry pork chops until cooked through.

6) Make onigirazu: Lay plastic wrap then a nori sheet, shiny side down, on a chopping board. Spread a thin layer of rice on nori, the same size as the pork. Lay pork over rice. Drizzle with tonkatsu sauce. Top with omelet then cabbage, trimming as needed. Top with another layer of sticky rice. Fold nori, then plastic wrap over filling. Repeat with remaining pork. Slice in half. Pack with tonkatsu or sesame seed dressing.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s