Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, katsu pork cutlets. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Katsu, or "cutlet" in Japanese, refers to meat that's been pounded thin before being cooked. Jason and I try to penny pinch whenever we can. Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it.
Katsu Pork Cutlets is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Katsu Pork Cutlets is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have katsu pork cutlets using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Katsu Pork Cutlets:
- Get 600 grams Pork loin
- Make ready 1 Salt and pepper
- Take 1 Flour
- Prepare 1 Egg
- Get 1 Panko
- Prepare 1 Vegetable oil
- Get 1 Vegetables to serve on the side (cabbage, tomato, parsley, etc.)
- Get 1 Sesame sauce
- Make ready 1 Japanese mustard
Katsu-don is one of many popular dishes among Japanese. Katsudon is a fried, panko-breaded pork cutlet with egg over rice and a favorite of Japanese restaurant-goers. Our Katsudon recipe is easy to make at home! With a thick juicy pork cutlet coated in a crisp layer of panko breadcrumbs, my Tonkatsu recipe Tonkatsu is a fried Japanese pork cutlet that's usually served with a sweet and savory spiced fruit.
Instructions to make Katsu Pork Cutlets:
- Cut the cabbage into thin strips and transfer to a bowl of cold water. Drain and set aside.
- Cut some nicks in the tendon section of the pork with a knife. Use a meat pounder to lightly pound the meat and then season with salt and pepper.
- Dip the meat first in flour, followed by beaten egg, and lastly coat with panko. Deep-fry in 170℃ oil until golden brown.
- Arrange the cabbage on a plate. Slice the pork and place on the cabbage. Optionally garnish with spicy mustard.
- These are also delicious when cooled, so they go very well in bentos.
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This is in response to a posting on tonkatsu (pork cutlets). This recipe is from "Japanese Family-Style Recipes" by Hiroko Urakami. Pork cutlets are fried to crisp perfection and sandwiched between slices of soft, crustless white bread that have been hit with barbecue sauce. Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their Reviews for: Photos of Tonkatsu (Japanese-Style Crispy Fried Pork Cutlets). My recipe for Katsu Sando (Japanese Pork Cutlet Sandwich) was first published on Sunday Supper Movement where I am a contributor.
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