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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 8 |
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A famous Japanese pork dish that my mom/sis often makes. Had to ask how this was done since I just miss this so much! Asking details from sis was a bit difficult since she just eyes it. I usually substitute it with chicken too and I still love it although she raised her eyebrow when I told her that :D Well, I love to give myself options! :) Ingredients:
8 eggs, scrambled separately (but do this after the meat's fried) |
1 kg pork chop (or sliced chicken breasts) |
15 kumquats, squeezed juice (can sub it with calamansi or 2 lemons ) |
2 tablespoons soy sauce |
1 teaspoon pepper |
1/2 cup onion, chopped |
1 cup flour, as needed |
3 eggs |
1 cup panko breadcrumbs, as needed |
1 cup cooking oil, for deep frying, as needed |
2 cups dashi stock or 2 cups water |
1/2 cup soy sauce |
1/4 cup onion, chopped |
1/4 cup leek, chopped |
2 tablespoons rice wine or 2 tablespoons mirin |
1 tablespoon sugar |
2 green onions, chopped |
8 cups steamed rice, cooked and each cup placed on a big bowl |
Directions:
1. Marinate pork chop with kumquats, soy sauce, pepper and onion for at least 30minutes -.
2. Place flour, beaten eggs and panko on separate shallow dishes. Then, dip the marinated cutlets first in flour, then egg, then panko.
3. Heat oil until it's really hot and ready for frying. Fry each side of the meat until golden brown, drain.
4. Cut meat in 3/4 inch strips but make sure each shape is still intact. To make it easier, slice until before the skin so it would still hold it's shape.
5. For the stock: Mix and simmer all stock ingredients in a wok stirring occasionally.
6. After 10 mins of simmering, increase the flame a bit and slide each cutlet using a spatula into the boiling stock keeping the shape intact and immediately pour beaten egg over it cooking until the egg is nearly set. Key is not to overcook the eggs and don't cook too long or tonkatsu(the fried meat with breading) will lose it's crispiness. Remove intact meat with egg and slide on top of a big bowl of steamed rice. Do this with the rest of the cutlets.
7. Garnish with chopped green onions.
8. Dish is served. Enjoy!
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