Amazing [japanese Tonkatsu]

Name: Amazing [japanese Tonkatsu]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces Pork tenderloin; 2 pieces egg; Some Bread crumbs; Some Flour; Some Stir-fried white sesame seeds; Some Nori silk; Some salt; Some Black pepper

by Jun Meng dark blue

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Japanese-style tonkatsu is naturally associated with the taste of authentic Japanese pork cutlet sauce. Tonkatsu must be dipped in pork cutlet sauce in Japan. The slightly sour, sweet and fruity sauce has a great taste. When the pork cutlet was fried, the adrenaline immediately rose indefinitely when you saw the fried pork cutlet that was so yellow and faintly visible that the tender pork cutlet was exposed next to it. The thin and crispy outer skin is fresh and tender pork, the outer skin is crispy and delicious, and the pork is delicious. You can bite it with one bite. Through the crispy outer skin, you can bite into the tender and tender pork. The burnt aroma of the breadcrumbs and the fatness of the meat are mixed in the mouth. The warm tonkatsu is dipped in the authentic Japanese pork cutlet sauce, which makes the taste buds amazing.

To make Japanese-style pork cutlets, the first point is to use fat and peeled pork belly. Generally, pork cutlets need to be cut to a thickness of 1 cm. Use a special protruding hammer to break the texture in the cutlet. Only use it when marinating. A little salt and pepper. Secondly, when wrapping the dough, first wrap a small amount of dry powder, then wrap the egg liquid, and then discharge the pig evenly coated with the egg liquid into the bread flour, so that both sides are evenly covered with the bread flour. Tonkatsu uses a lot of oil, and the heat is very particular. The Japanese style is a perverted nation. It requires that there is almost no trace of oil on the surface of the fried stuff, and the crisp batter can pack the fresh and tender gravy and the almost melted fat in it. This has reached the perfect state of tonkatsu.

Japanese tonkatsu is eaten by cutting it into two-fingered chunks. There are two common ways to eat it. One is with curry and the other is pork cutlet with rice. In addition, it is more common in small izakayas to dip in pork chop sauce or special mayonnaise with vegetables and crushed eggs. "

Ingredients

3 pieces Pork Tenderloin
2 pieces Egg
Some Bread Crumbs
Some Flour
Some Stir-fried White Sesame Seeds
Some Nori Silk
Some Salt
Some Black Pepper

Amazing [japanese Tonkatsu]

1. Ingredients: 3 pieces of pork tenderloin Ingredients: 2 eggs, appropriate amount of bread crumbs, appropriate amount of flour, shredded seaweed, fried sesame seeds Seasoning: Dianfu pork chop sauce, a little salt, a little black pepper

2. Wash the pork chops, wipe off the water, and pat on 2 sides with a meat stick to loosen the meat;

3. Sprinkle some salt and black pepper evenly on both sides of the meat and marinate in the refrigerator for 20 minutes;

4. The marinated pork chops are evenly covered with flour on both sides, and the floured pork chops are evenly coated with a layer of xu liquid.

5. Coat the pork chops with breadcrumbs evenly;

6. Heat oil in a frying pan. When the oil temperature is 200 degrees, fry the pork chops in the pan. When the two sides are golden brown, cut into strips, drizzle with pork chop sauce, and sprinkle with sesame seeds and shredded seaweed.

Tips:
Heat oil in a frying pan. When the oil temperature is 200 degrees, fry the pork chops in the pan. When the two sides are golden brown, cut into strips, drizzle with pork chop sauce, and sprinkle with sesame seeds and shredded seaweed.