food

Compiled Recipe – Pork Tonkatsu

Pork Tonkatsu

Ingredients:
* 4 pork cutlets, skin and fat trimmed
* 2 tsps. sesame oil
* ½ cup all-purpose flour
* 1 large egg
* 1 cup Panko breadcrumbs
* Tonkatsu sauce (to serve)
* steamed rice (to serve)
* salt and ground black pepper (to taste)
* oil (for pan frying)

Preparations:
1) Using a meat mallet, pound pork cutlets until thin. Rub sesame oil into pork, then season with salt and ground black pepper on both sides.

2) Prepare the breading station: Lightly dredge pork cutlets in flour, dunk in egg, then in panko breadcrumbs. Press breadcrumbs onto the surface if needed. Repeat with remaining pork.

3) Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside.

4) To serve, fill 4 bowls with steamed rice. Cut each pork into strips on a cutting board. Place on top of rice, and drizzle with tonkatsu sauce. Serve with sliced cabbage and sesame dressing on the side.

food

Compiled Recipe – Pork Tonkatsu

Pork Tonkatsu

Ingredients:
* 4 pork chops, butterflied, skin and fat removed
* 2 tsp sesame oil
* ½ cup all purpose flour
* 1 large egg, beaten
* 1 cup Japanese breadcrumbs
* tonkatsu sauce (to serve)
* salt (to taste)
* ground black pepper (to taste)
* oil (for pan frying)

Preparations:
1) Flatten pork chops then pound until thin, using the flat side of a meat mallet. Rub sesame oil into pork chops, then season with salt and ground black pepper on both sides.

2) Prepare the breading station: Lightly dredge pork chops in flour, dunk in egg, then into panko breadcrumbs. Press breadcrumbs on the surface if needed. Repeat with remaining pork chops.

3) Heat a frying pan with enough oil for pan-frying over medium heat. Pan fry pork chops in hot oil until browned on both sides and pork is cooked through. Drain on a rack over paper towels. Set aside.

4) To serve, fill 4 bowls with steamed rice. Cut each pork chop into strips on a cutting board. Place on top of rice and drizzle with tonkatsu sauce. Serve with more sauce on the side.

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.