ugar dissolves.
Add sliced pork and marinade 10 min's
shaking off excess.
Dip pork chops into egg then coat
Pound pork to 1/4-inch thickness.
Coat with flour, then dip into egg, and finally coat thoroughly with Panko.
Deep fry in 1 inch vegetable oil, heated to 350\u00b0, 3 minutes on each side, or until golden brown.
Serve on bed of shredded cabbage, for presentation.
Serve with Tonkatsu sauce.
NOTE: If you can't find Panko, you may use crushed corn flakes.
Step 1: Rub salt to pork bones, then clean and scald
side.
Prep the pork:
Place the pork cutlets between 2
Debone pork chops; make small slit around each piece so they don't shrink and roll up.
Tenderize them if you wish.
Massage in salt, pepper and garlic powder into both sides of each pork chop. Roll them in flour, dip in egg liquid and roll into bread crumbs. Let them rest in refrigerator for at least an hour.
turdy Dutch oven, brown the pork evenly in the oil over
as softened. Cool.
Combine pork, mushrooms, rice, parsley and onion
lice thinly.
Cube the pork, or chop it up finely
n high heat. Cook the pork until browned all over. Remove
erve with cabbage.
Pound pork gently with a meat mallet
eggs with milk. Coat pork chops in flour, egg mixture
Salad:
Thinly slice all, and put in the fridge while working on the pork.
To serve, add tomato if desired. Dressing is very optional - there is SO much flavor. A bit of Japanese-style mayo adds a nice touch.
Ginger Pork:
Fry pork slices in 1T vegetable oil until done and browned on both sides.
While frying the pork, combine the remaining ingredients to make the sauce.
When the pork is done, add the sauce, heat just a bit more and serve (best with rice and miso soup!).
Combine cabbage, pork, onions, egg, soy sauce, sake,
Season the pork with salt. Mix the rice
p olive oil. Sprinkle the pork generously with salt and brush
eparate bowl.
Coat the pork with the flour, shaking off
Season the pork with a pinch of salt
Combine daikon radish, soy sauce, sake, sesame oil, ginger, garlic, and mirin in a large bowl. Add sliced pork; let marinate for 5 minutes.
Heat vegetable oil in a wok or large skillet over medium heat. Add onion; cook and stir until softened, 3 to 5 minutes. Remove pork from marinade and add to the wok; cook and stir until evenly browned, 3 to 5 minutes. Pour in remaining marinade; cover and cook until bubbling, about 5 minutes. Season with salt and black pepper.
Place pork, skin side up, on the