Chop cabbage, soak in water. For tonkatsu, it must be
cut extremely thin. It is better to chop a whole section of cabbage
at once. If using individual leaves, they should be rolled tightly
together and then choppped.
Slice tomato upright and thinly diagonally slice cucumber.
Garnish #2 on mound of cabbage.
How to make:
Make incisions on fiber using tip of knife.
Pound meat with meat mallet of with the back of the knife.
Do not pound meat too thinly. Sprinkle salt and pepper on both
sides of the meat. Put egg, flour, bread crumbs in 3 separate
shallow trays. Dredge flour on both sides of the meat. Pat off
excess flour then dip into beaten egg.
Spread meat onto bread crumbs (panko). Cover top of meat
with crumbs and press. Repeat this processs on all slices.
Start frying when oil temperature reaches 180C. When meat starts
to brown, reduce oil tempurature to 160C. Continue to fry slowly.
When small bubbles form on top of the oil, increase oil temperature
back to 180C. This insures crispiness.
Drain oil on net.
Cut into bite size slices. Move meat to plates by holding a
knife underneath.
Immedietly before eating, top with tonkatsu sauce. Add
mustard to taste.
Make incisions
on fiber using tip of knife
Dredge flour on both
sides of the meat. Pat off excess flour then dip into beaten
egg.
Start frying when oil
temperature reaches 180C. When meat starts to brown, reduce
oil tempurature to 160C.
When small bubbles
form on top of the oil, increase oil temperature back to 180C.
靴のことならABCマート