Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, japanese hito-kuchi katsu (mini deep fried pork cutlets). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Breaded, deep fried crispy pork cutlet, Tonkatsu (Japanese Pork Schnitzel) is quite I already briefed you on how to make tonkatsu (Japanese fried pork cutlet) in the Japanese people call it "hitokuchi katsu" (一口カツ), meaning a bite-size cutlet, though. Tonkatsu Pork Cutlet Rice Sandwich ONIGIRAZU. Tonkatsu, or pork cutlet, is a Japanese dish of pork filet that is breaded with panko breadcrumbs and deep fried. It is traditionally served with a dark savory tonkatsu sauce and shredded green cabbage.
Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have japanese hito-kuchi katsu (mini deep fried pork cutlets) using 6 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets):
- Make ready pork tenderloin
- Get all purpose flour
- Prepare large egg
- Make ready panko (buy “panko” not “bread crumbles”)
- Make ready Salt and Pepper for taste
- Take Olive oil for frying
Tonkatsu is one of the western-style Japanese dishes that can be classified as yohshoku. However, tonkatsu is so popular in Japan that there are even restaurants. The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite!
Steps to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets):
- Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller).
- Pound the meat with a meat mallet to make the thickness even
- Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board)
- Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside
- Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece
- Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!
- When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan
- When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side)
- Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil
- Serve with Okonomi sauce! (which you can find online on rakuten)
The best homemade Japanese deep fried pork cutlet (tonkatsu recipe) ever. Crispy on the outside and juicy on the inside, a family favorite! For those of you who are new to this dish, Tonkatsu is a Japanese food that consists of a breaded, deep-fried pork cutlet. Japanese deep fried pork or tonkatsu set with rice. Japanese traditional food, Tonkatsu deep-fried pork cutlet.
So that’s going to wrap this up with this special food japanese hito-kuchi katsu (mini deep fried pork cutlets) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
