Tonkatsu is the Japanese version of a pork cutlet. In my favourite restaurant it is usually served on a bed of rice with eggs and a special sauce made of dashi stock and mirin. But in this special recipe, thin strips are rolled in toasted nori seaweed.
Ingredients
* 1 lb.boneless pork tendeloin sliced thinly
* 2 eggs pluse 1 teaspoon of water
* All purpose flour for dusting
* 1/2 cup panko breadcrumbs (use regular unfloavoured if your can't find this kind)
* Salt and pepper
* Vegetable oil for frying
* 6 sheets of toasted nori seaweed
* Freshly cooked sushi rice
* 2 tablesppons of Japanese or regular mayonnaise
Method
- Flatten pork slices with a wooden mallet
- Remove extra fat and sprinkle with salt and pepper
- Place the flour, beaten eggs and bread crumbs each in a separate container
- Dust a pork slice with flour and shake to remove excess flour; dip into egg mixture and then coat with bread crumbs.
- Heat vegetable oil in a wok; drop in cutlet and cook until golden brown
- Cut the the tonkatsu into long strips.
Place a sheet of nori with the shiny side facing down on a bamboo rolling mat
- Moisten your hands with water and spread a portion of the sushi rice evenly over the nori; leave about 3/4 inch of the nori visible at the top
- Using your thumb spread mayonnaise along the rice on the end nearest you. Lay one or two strips of the pork cutlet above the maonnaise.
- To roll the sushi, fold the mat over the ingredients and tuck in a part of the nori. Keep rolling, lifting the mat as you go along. Apply a gentle and even pressure. Moisten the top edge of the nori with a bit of water to help keep the sushi roll
- Using a very sharp knife moistened with wate cut the roll into 4 even sized pieces.
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