Recipe of Award-winning Crisp and Tender Shio-Koji Tonkatsu
Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Any-night-of-the-week Crisp and Tender Shio-Koji Tonkatsu. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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The good thing is that when you've learned the basics of cooking it is not likely that you will ever need to relearn them. Which means you can always buildup and expand your cooking abilities. Since you find new recipes and improve your culinary abilities and talents you'll discover that preparing your own meals from scratch is a whole lot more rewarding than preparing prepackaged meals which can be purchased from the shelves of your local supermarkets.
Many things affect the quality of taste from Crisp and Tender Shio-Koji Tonkatsu, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Crisp and Tender Shio-Koji Tonkatsu delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Crisp and Tender Shio-Koji Tonkatsu is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few components. You can have Crisp and Tender Shio-Koji Tonkatsu using 5 ingredients and 14 steps. Here is how you cook that.
This is not really a recipe, but I added a lot of tips from the point of view of a former chef!!!
I added a lot of tips here, so try them out! For 2 servings. Recipe by hiroyomegu
Ingredients and spices that need to be Prepare to make Crisp and Tender Shio-Koji Tonkatsu:
- 2 slice Pork Loin
- 2 to 3 tablespoons Shio-koji
- 1 Cake flour
- 1 Egg
- 1 generous amount Panko
Instructions to make Crisp and Tender Shio-Koji Tonkatsu
- Make several cuts on the outside of the pork cutlets, then pound with the back of a kitchen knife. By pounding the pork you tenderize it, and by making cuts around it you prevent it from shrinking or curling up while cooking.
- Spread 1 tablespoon of shio-koji on a shallow container. Place the pork on top, and spread 2 more tablespoons of shio-koji over them. Leave to marinate for 2 hours. If you forget it and let it marinate for too long, just wash the shio-koji off!
- Wash the shio-koji off and pat the pork dry. Coat with flour and shake off the excess.
- Dip the cutlets in beaten egg, and coat with panko. If you are going to leave them for a while after coating them, put plenty of panko on a plate, place the pork on top, and cover with more panko!
- Preheat the oil to 180°C, and deep fry the 2 pieces of pork over medium heat. Don't move the cutlets around unnecessarily!
- When the edges of the pork cutlets get crispy, turn them over. If you try to turn the cutlets over when they're still soft, the coating will come off.
- Turn the heat down to low after flipping over the cutlets. Make 4 holes in each cutlet with your cooking chopsticks. This makes them cook through faster.
- When the back side is golden brown too, turn the cutlets over once again. Work carefully from this point! When turning them over pick them up and hold them above the oil for a while to drain off the oil and make them crispier.
- How do you test if a cutlet is cooked through? Pierce one with a bamboo skewer. If it won't go through then they need to be fried a bit longer. If it goes through easily it's time to take the cutlet out of the oil.
- Leave the cutlets to drain on paper towels for a while! They will continue to cook with residual heat, and become soft and juicy!
- Slice the pork! Use a sharp knife and slice through in one go. If you cut with your knife turned a little to the side, you can see the sliced profile and it will look prettier!
- The cucumbers are a key too! The slices on the left aren't that green yet. The slices on the right are nice and green, and look nicer!
- Then all you need to do is to put the side vegetables on the plate. Lettuce and cabbage are the same color, so put the dark green cucumbers in between them, and colorful tomatoes to brighten up the plate.
- Please also try my amazing potato salad recipe.
https://cookpad.com/us/recipes/171438-super-quick-and-extremely-delicious-potato-salad
While that is by no means the end all be guide to cooking quick and easy lunches it is excellent food for thought. The stark reality is that will get your own creative juices flowing so you can prepare wonderful lunches for your own family without the need to accomplish too terribly much heavy cooking in the approach.
So that is going to wrap it up for this exceptional food How to Make Homemade Crisp and Tender Shio-Koji Tonkatsu. Thanks so much for reading. I am sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!