PORK KATSU WITH PICKLED CUCUMBERS AND SHISO
Thanks to a coating of fluffy, brittle panko instead of regular bread crumbs, tonkatsu (or pork katsu) is crunchier than most pork schnitzel, and the accompanying sauce gives it a jolt of tangy flavor. Pork katsu is easy to make at home, especially if you borrow some techniques from its schnitzel sibling.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and 3/4 teaspoon sugar.
- Place each piece of pork between sheets of waxed paper. Pound meat to 1/8-inch thickness.
- Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
- Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
- Heat a large pan, pour in 1/8 inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
- Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and 1/2 teaspoon sugar. Serve cutlets with pickled cucumbers on the side.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 16 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 740 milligrams, Sugar 5 grams, TransFat 0 grams
PORK TONKATSU WITH SHISO AND SAVOY
This is not your everyday pork cutlet. It's the thin and crispy fried pork you know, but with a shiso and savoy cabbage slaw and topped with a sweet and tangy sauce. You'll never look at your cutlets the same way again!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the sauce: In a small glass bowl, whisk up dry mustard and granulated garlic into the Worcestershire, soy sauce and honey. Stir in the ketchup.
- For the slaw: In a medium glass bowl, whisk up dry mustard, ginger, garlic, soy, honey, vinegar and oil. Quarter, core and mandoline cabbage. Add to dressing and toss. Stack and very thinly slice shiso. Mandoline radish, add and toss with cabbage.
- For the pork: Pound out pork with bumpy side of meat mallet to 1/8-inch thick, or pound out pork with flat mallet and prick both sides of cutlets with tines of fork. Season both sides of cutlets with salt and pepper.
- Set up breading and fry station: shallow dishes of flour; beaten eggs; panko mixed with sesame seeds; large frying pan with 1/4-inch oil; wire rack in rimmed baking sheet over paper towels or parchment paper for draining.
- Bread pork in flour, shake off, dip in egg, drain excess, press in panko. Cook chops until crisp and golden, 5 minutes, turning once. Drain.
- Serve chops garnished with sesame seeds and chives, sauce spooned across chops and slaw alongside.
KATSU PORK WITH STICKY RICE
Breadcrumb your pork fillet with panko, Japanese style, then serve with a sweet, spicy, light curry sauce and sushi rice
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h
Number Of Ingredients 21
Steps:
- To make the sauce, heat the oil in a large pan and add the onion, carrot and apples. Cover and cook gently for 10 mins until softened, stirring a couple of times. Uncover the pan, turn up the heat, add the garlic and cook for 1 min.
- Stir in the curry powder and ginger. Cook for 1 min more, then stir in the tomato purée, honey, soy and cornflour. Gradually stir in the stock and simmer for 5 mins until the vegetables are totally soft and the sauce has thickened. Blitz with a blender or in a liquidiser until smooth, then season to taste with the sesame oil, salt and pepper. The sauce can be made up to 3 days ahead.
- While the sauce is cooking, put the pork between 2 sheets of cling film and bash with a rolling pin until the meat is about 1cm thick. In a shallow bowl, rub together the crumbs, turmeric and oil with some seasoning. Beat the egg white with a fork until a little frothy and have a non-stick baking tray ready.
- Put the rice in a saucepan with 400ml cold water and a pinch of salt. Bring to the boil, cover, then simmer for 10 mins. Take off the heat and set aside until ready to serve the pork.
- Heat oven to 220C/200C fan/gas 7. Dip each piece of pork into the egg, then the crumbs, pressing them onto the surface before transferring the meat to the tray. Bake the pork for 10-15 mins or until golden and crisp, turning once if needed. Serve with the rice and katsu sauce, garnished with coriander, if using, plus pickled ginger, if you like.
Nutrition Facts : Calories 535 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.6 milligram of sodium
PORK TONKATSU WITH SHISO
Categories Pork Kid-Friendly Deep-Fry Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Tonkatsu Sauce:
- Mix ketchup and Worcestershire sauce in a small bowl.
- Do Ahead
- Sauce can be made 1 week ahead. Cover and chill.
- Pork:
- Freeze pork loin until firm around edges, about 1 hour. Slice pork 1/8" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
- Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
- Heat 2 tablespoons oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 tablespoons oil and 2 stacks of pork. Serve pork with tonkatsu sauce.
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY RECIPE BY TASTY
Here's what you need: white rice, boneless pork chops, salt, pepper, shiso leaves, mozzarella cheese, flour, eggs, panko breadcrumbs, oil, oil, onion, medium potatoes, medium carrot, water, japanese curry paste
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork chops on both sides with salt and pepper.
- Cut a large slit through the side of the pork chops.
- Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half.
- Repeat with the remaining pork chops.
- Dredge the pork in the flour, shaking off excess. Dip the pork in the egg, then roll evenly in the bread crumbs then back into the egg, then back into the bread crumbs.
- Repeat with the other pork chops.
- Heat oil over medium-high heat until about 360°F (185˚C).
- Fry the pork chops one at a time until golden brown, then drain on a paper towel.
- Sauté the onions until translucent, then add the potatoes and carrots. Cook for about 1 minute, then add the water, bringing to a boil.
- Lower the heat and simmer for about 10 minutes.
- Add the curry paste, then stir until dissolved.
- Cook for another 10 minutes on low heat, then set aside.
- Slice the pork cutlets into ½-inch (1-cm) slices.
- To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork.
- Enjoy!
Nutrition Facts : Calories 1451 calories, Carbohydrate 155 grams, Fat 59 grams, Fiber 5 grams, Protein 71 grams, Sugar 9 grams
JAPANESE PORK KATSU
A fast and easy recipe from Williams-Sonoma. We love the crsipy and light coating that the panko creates. There is also a dipping sauce. The choice is yours whether to dip or drizzle the sauce over the pork. Lovely served with rice and veggie or salad. Note: I like this pork on its own, too, without the sauce.
Provided by LifeIsGood
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make the dipping sauce:.
- Stir together 1 T. of hot water and the soy sauce, mirin, worcestershire sauce, ketchup and mustard. Set aside.
- Prep the pork:.
- Place the pork cutlets between 2 sheets of waxed paper or plastic wrap and pound them with a meat pounder until about 1/4 inch thick. In a shallow bowl, lightly beat the egg. Spread the flour and panko on 2 separate plates. Season the flour with the salt and pepper. Also, season the pork cutlets with salt on both sides. Then dip the pork first into the flour, then the egg and last the panko (coating both sides). Press the panko into the pork so it stays put.
- Panfry the pork:.
- Heat a large nonstick skillet over medium-high heat until just hot and then add the oil. Add the cutlets and fry, turning once, until golden brown on both sides and just opaque at the center (you don't want to overcook pork) - this should take approximately 5 minutes on each side.
- Tranfer the cutlets to paper towel to drain briefly, then cut across the grain into strips 1/2 inch thick.
- Serve with the dipping sauce and rice.
Nutrition Facts : Calories 173.4, Fat 2.9, SaturatedFat 0.8, Cholesterol 46.5, Sodium 546, Carbohydrate 30.2, Fiber 1.7, Sugar 5.3, Protein 6.5
PORK KATSU SANDO
Taiki Nakajima opened his food truck after a trip back to his hometown of Tokyo, where he found simple, addictive sandwiches in nearly every convenience store. His favorite was a pork katsu sando, and he has become known for his version: fried panko-crusted cutlets sandwiched between soft white bread with cabbage, tonkatsu sauce and Dijon mustard.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 pork katsu sandos
Number Of Ingredients 10
Steps:
- Using the flat side of a meat mallet or the bottom of a heavy skillet, pound each pork chop until 1/4 inch thick and about 3 1/2 by 6 inches. Season both sides with salt and pepper. Put the flour, egg and panko in 3 separate shallow dishes. Dredge the pork in the flour, shaking off the excess, then dip in the egg and dredge in the panko. Set on a plate.
- Fill a large Dutch oven or other pot with 2 inches of vegetable oil and heat over medium-high heat until it registers 350˚ F on a deep-fry thermometer. Add the breaded pork and deep-fry, turning once, until golden brown, about 4 minutes.
- Spread the tonkatsu sauce on 2 slices of bread. Top with the fried pork, more tonkatsu sauce and then the shredded cabbage. Spread mustard on the other 2 slices of bread and close the sandwiches. Cut in half.
TAIWANESE GROUND PORK AND PICKLED CUCUMBERS
This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.
Provided by CollinW
Categories World Cuisine Recipes Asian Chinese
Time 32m
Yield 2
Number Of Ingredients 15
Steps:
- Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
- Mix ground pork with brine from cucumbers together in a bowl.
- Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
- Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
- Top pork mixture with sesame oil and green onions.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 11 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 1282 mg, Sugar 3.4 g
More about "pork katsu with pickled cucumbers and shiso food"
PORK TONKATSU WITH SHISO RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 2 mins
- Freeze pork loin until firm around edges, about 1 hour. Slice pork ⅛" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.
- Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.
PORK KATSU SANDOS RECIPE WITH TONKATSU SAUCE
From rachaelrayshow.com
PORK TONKATSU WITH FRUIT & CUCUMBER SALAD RECIPE
From rachaelraymag.com
RACHAEL'S PORK KIEV TONKATSU, GREEN RICE AND …
From rachaelrayshow.com
PICKLED CUCUMBERS WITH SHISO - THE JAPANESE KITCHEN
From thejapanesekitchen.com
PORK KATSU CURRY | DONNA HAY
From donnahay.com.au
JAPANESE FRIED PORK CUTLET (TONKATSU) RECIPE - THE …
From thespruceeats.com
MEAT BENTO WITH PICKLED CUCUMBER, TONKATSU,
From greatmeals.ca
PORK KATSU WITH QUICK CARROT PICKLES RECIPE - EPICURIOUS
From epicurious.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 1 minCalories 516 per serving
PORK KATSU - COPYKAT RECIPES
From copykat.com
CUCUMBERS PICKLED IN SHIO KōJI - RECIPETIN JAPAN
From japan.recipetineats.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO
From keeprecipes.com
SHIO KōJI RECIPES – PORK SAUTé AND PICKLED CUCUMBERS
From japan.recipetineats.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO | PETER | COPY ME THAT
From copymethat.com
JAPANESE PORK CUTLET (TONKATSU) WITH CURRY - JUSTALITTLEBITE
From justalittlebite.com
THIS CHICKEN KATSU RECIPE IS FAMOUS ON TIKTOK | TASTE OF HOME
From tasteofhome.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO - MASTERCOOK
From mastercook.com
SHISO PICKLED CUCUMBER - KAVEY EATS
From kaveyeats.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
PORK TONKATSU WITH SHISO | RECIPE | SHISO RECIPE, RECIPES, AESTHETIC …
From pinterest.com
TONKATSU (CRISPY FRIED PORK CUTLET) WITH SPICY CURRY SAUCE
From kitchensanctuary.com
PORK KATSU RECIPE - COUPLE IN THE KITCHEN
From coupleinthekitchen.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO RECIPE
From pinterest.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO RECIPE - FOOD NEWS
From foodnewsnews.com
PORK KATSU RECIPE | HELLOFRESH
From hellofresh.com
PORK KATSU - A COZY KITCHEN
From acozykitchen.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO RECIPE
From pinterest.co.uk
PORK KATSU WITH QUICK CARROT PICKLES RECIPE - FOOD NEWS
From foodnewsnews.com
PORK KATSU WITH PICKLED CUCUMBERS AND SHISO RECIPE
From pinterest.ca
CUCUMBER SHISO PICKLES | CANADIAN LIVING
From canadianliving.com
SAVORY DUMPLINGS: PORK KATSU WITH PICKLED CUCUMBERS AND SHISO
From savorydumplings.blogspot.com
HOMEMADE FUKUJINZUKE (JAPANESE PICKLES FOR CURRY) 福神漬け
From justonecookbook.com
PORK TONKATSU WITH SHISO AND SAVOY | RECIPE | FOOD NETWORK …
From pinterest.ca
PAN-FRIED PORT CUTLETS - A GOOD APPETITE - THE NEW YORK TIMES
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love