Just stopping in to say aloha to all of my readers out there. By the way, where are you guys from?? Drop your location in the comments.
A user posted this photo to the Hawaii subreddit. I have no idea where it is (user is being very tight-lipped about the location for some reason), but I think I need to find this.
One user in the comments of the original post said he thought it might be Waimoku Falls in Haleakalā National Park. I looked it up and it does appear to be the same place, but I cant say for sure.
Anyone who knows me knows I love Japanese cuisine. Since #sharingiscaring, I’m going to share a series of simple recipes with you to try out. I’m going to keep the recipes to simple ones that claim 30 minutes or less. I haven’t tried these myself, but I figured we could try them together, and then we can comment on what we all thought.
Today’s recipe is Baked Tonkatsu.
This is what Lifehack has to say about the dish:
Tonkatsu or Japanese pork cutlet is one of the most popular simple Japanese recipes. It’s usually fried, but this recipe shows you how to make baked tonkatsu that’s healthier for you, while keeping it juicy inside and crispy outside!
Sounds tasty, right? Let’s give it a try.
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Total Time: 30 Minutes
What You’ll Need
- ¾ cup panko (Japanese breadcrumbs)
- 1 Tbsp. olive oil
- 2 pieces pork loin (1/2 lb ,226 g), ½ inch (1.2 cm) thickness
- 1 tsp. salt
- Freshly ground black pepper
- 2 Tbsp. all-purpose flour
- 1 large egg
- Tonkatsu Sauce (or Make homemade Tonkatsu Sauce)
- 1 Tbsp. black and/or white sesame seeds
- Adjust an oven rack to the middle position and preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment paper.
- Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
- Get rid of the extra fat and make a couple of slits on the connective tissue between the meat and fat. The reason why you do this is that red meat and fat have different elasticity, and when they are cooked they will shrink and expand at different rates. This will allow Tonkatsu to stay nice and flat and prevent Tonkatsu from curling up.
- Pound the meat with a meat pounder, or if you don’t have one then just use the back of knife to pound. Mold the extended meat back into original shape with your hands.
- Dredge each pork piece in the flour to coat completely and pat off the excess flour. Then dip into the beaten egg and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the pork.
- Place the pork on the prepared baking sheet or even better if you have an oven-safe wire rack (as air goes through on the bottom so panko won’t get crushed). Bake until the pork is no longer pink inside, about 20 minutes.
- Cut Tonkatsu into 1 inch pieces (so you can eat with chopsticks) by pressing the knife directly down instead of moving back and forth. This way the panko will not come off. Transfer to a plate and serve immediately.
- To make special sesame tonkatsu sauce, grind black and white sesame seeds in a mortor and add tonkatsu sauce. Mix all together.
Recipe Courtesy of Namiko Chen of JustOneCookbook.com.