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tonkatsu

Sunday. 12. 30. 2007.


tonkatsu
Originally uploaded by souvenir_kattunge

My first attempt at tonkatsu (Japanese deep fried pork cutlet) turned out rather well. I used a pork chop that I had in my freezer.

First I baked the pork chop in the oven. I find that if you are going to deep fry meat and the cut is not thin, it’s best to cook it briefly before you batter/cover it with bread crumbs to fry. The crumbs/batter will burn before the meat gets cooked.

I cut the bone off and sliced the pork chop into 2 thinner pieces. I seasoned it with some Knorr hot & spicy seasoning, dipped it in egg and then covered it with panko.

Then I fried the pieces till they are golden brown. I know I should’ve deep fried it but I didn’t want to deep dry tonight. I just pan fried it. The tonkatsu may have turned out better had I deep fried it but the pan frying turned out just as well. I think I will try chicken katsu next.

Fredrik approves of the tonkatsu. I will perfect it in time.

I used a recipe from About.com as a rough guideline of what I should be doing.
http://japanesefood.about.com/od/pork/a/abouttonkatsu.htm

We had it with some leftover curry that Fredrik made last night. There was no more chicken left but there was potatoes, onions and yellow peppers.

leftover curry

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