food recipes

Juicy Tonkatsu Bite                                      

Men love tonkatsu. I understand the excitement that the juice of pork comes out from the crispy deep fried crumbs when you bite it.

As Mr. Husband strongly requested tonkatsu for dinner with enormous expectations, I got  nice pork loin pieces from Hampstead Butcher.

  

                                                                      



In Japan, we serve tonkatsu with shredded cabbage topped with tonkatsu sauce. In tonkatsu restaurants, they usually have a big basket of shredded cabbage so that customers can get extra cabbage for their tonkatsu. Please visit their website of Tonkatsu Wako, one of the largest tonkatsu restaurants in Japan.

I followed the Japanese tonkatsu culture as presented here.

Ingredients

Pork Loin (400-500g)
salt and black pepper
flour to dust the pork
1 egg
bread crumbs 1 cup
vegetable oil 600cc
Large leaves of pointed cabbage (5-6)
Tonkatsu sauce (or you can mix HP Sauce with soy and ketchup)

Directions

1. Slice pork in large bite sized. Make thin lines over the surface to make the thickness of the piece even. Sprinkle pinches of salt and black pepper. Leave them for 10 mins

Extra portions were stored in freezer

2. Wash cabbage leaves in water and drain

I stored roughly cut cabbage to freeze in a bag.
Frozen veggies are nice for stir fry and pickle.
Since the fibre is broken through freezing,
they get easier to be seasoned!!

Pile leaves and cut into quarterly. Roll the portion and slice from the edge in the way shown in the video below. If you are too scared to do this, please use a slicer.