Recipe of Quick Melting Tonkatsu (Seasoned Soft Pork Cutlet)

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Melting Tonkatsu (Seasoned Soft Pork Cutlet). Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat. Transfer to a paper towel-lined plate. Serve immediately with rice and tonkatsu sauce, if.

Melting Tonkatsu (Seasoned Soft Pork Cutlet) With soft texture, the batter slowly melts in your mouth, then comes the succulent flavor of meat. ―That's why the batter melted so softly in my mouth! When you eat Tonkatsu, the first thing your tongue recognizes is the coating batter. Deep-fried Pork Cutlet with Cheese is a very popular dish in Asia.

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, melting tonkatsu (seasoned soft pork cutlet). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Melting Tonkatsu (Seasoned Soft Pork Cutlet) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Melting Tonkatsu (Seasoned Soft Pork Cutlet) is something which I’ve loved my whole life. They’re nice and they look fantastic.

Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat. Transfer to a paper towel-lined plate. Serve immediately with rice and tonkatsu sauce, if.

To get started with this particular recipe, we have to first prepare a few components. You can cook melting tonkatsu (seasoned soft pork cutlet) using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Melting Tonkatsu (Seasoned Soft Pork Cutlet):

  1. {Make ready 700 g of pork.
  2. {Take of spring onion.
  3. {Take of ginger.
  4. {Take 1 pack of Ramen sauce or chicken cubes.
  5. {Take 1 of egg.
  6. {Take of flour.
  7. {Make ready of panko bread crumbs.

There are varies ways of preparing or serving this dish across different countries or regions. Tonkatsu is a widely known Japanese version of this dish. The breaded and deep-fried pork cutlet is typically served with raw shredded cabbage and tonkatsu sauce in Japan. If you are serving it right away, keep it warm and let's move on the pork cutlet.

Steps to make Melting Tonkatsu (Seasoned Soft Pork Cutlet):

  1. Cut pork into big Tonkatsu size. And fry only surface..
  2. Put pork and water in rice cooker or slow cooker with spring onion and ginger. Start to cook and keep warm in cooker (around 70℃) for a half day (about 5 hours).
  3. Then put your favorite sauce (I add leftover ramen soup) (soy sauce and salt or chicken cubes) and keep warm for a half day (about 5 hours).
  4. Separate pork and soup. Sprinkle flour then egg and panko bread crumbs..
  5. Fry in deep vegetable oil until the color is golden good color..
  6. Outside is so crispy and you can cut with your chopsticks. So soft and delicious ‼️.
  7. Using the soup, I made sour and hot soup. Cut vegetables and cook in the soup. Add rice vinegar and much pepper and salt to taste. Put starch water to make the soup thickened..
  8. Add egg and stir then put onions..
  9. Enjoy with soup‼️.

Dip the pork in the flour, then the egg wash and then the breadcrumbs. The pork is then seasoned and breaded using only Nama Panko which is composed of fresh and soft bread crumbs instead of flour or ordinary breading. This is another secret to cooking excellent Tonkatsu, that will fully delight the guest with its luscious tenderness and the juiciness of the pork with a softer yet crispy coating, The breaded. Yumi doesn't need any frills though. The nice, juicy pork cutlet more than satisfies.

So that is going to wrap it up with this exceptional food melting tonkatsu (seasoned soft pork cutlet) recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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