Crisp and Tender Shio-Koji Tonkatsu. It's a simple seasoning using sake, salt, pepper, and garlic, but it was a very tender and juicy pork cutlet, and it was so yummy. LIQUID SHIO KOJI can be used as a marinade for meat and fish, and also as a seasoning for stewed or stir-fried dishes. These enzymes are effective in neutralizing natural strong scents from meat as it is cooked and also enhance the texture by creating a soft and tender product.
Shio ramen tends to be more delicate than other types of ramen, and really shows off the flavor of the broth.
The crisp and crunchy panko flakes are larger than breadcrumbs and give it a light and airy texture.
Tonkatsu and other Japanese panko-breaded deep-fried foods are almost always served with a mountain of raw Tonkatsu is actually one of the quickest and simplest meals you can make at home.
You can have Crisp and Tender Shio-Koji Tonkatsu using 5 ingredients and 14 steps. Here is how you cook that.
Ingredients of Crisp and Tender Shio-Koji Tonkatsu
- You need 2 slice of Pork Loin.
- It's 2 of to 3 tablespoons Shio-koji.
- You need 1 of Cake flour.
- You need 1 of Egg.
- You need 1 of generous amount Panko.
Shiokoji Tonkatsu Keisuke features crispy tonkatsu that are marinated in shiokoji. This concept does just that, serving up classic tonkatsu that are marinated with shio koji. Comprising mainly of rice koji, a strain of rice mould rich in enzymes, this natural seasoning is commonly used in Japanese. · Tonkatsu. Japanese breaded crispy tender pork loins that are shallow fried and paired with a delicious sweet homemade Katsu sauce.
Crisp and Tender Shio-Koji Tonkatsu instructions
- Make several cuts on the outside of the pork cutlets, then pound with the back of a kitchen knife. By pounding the pork you tenderize it, and by making cuts around it you prevent it from shrinking or curling up while cooking..
- Spread 1 tablespoon of shio-koji on a shallow container. Place the pork on top, and spread 2 more tablespoons of shio-koji over them. Leave to marinate for 2 hours. If you forget it and let it marinate for too long, just wash the shio-koji off!.
- Wash the shio-koji off and pat the pork dry. Coat with flour and shake off the excess..
- Dip the cutlets in beaten egg, and coat with panko. If you are going to leave them for a while after coating them, put plenty of panko on a plate, place the pork on top, and cover with more panko!.
- Preheat the oil to 180°C, and deep fry the 2 pieces of pork over medium heat. Don't move the cutlets around unnecessarily!.
- When the edges of the pork cutlets get crispy, turn them over. If you try to turn the cutlets over when they're still soft, the coating will come off..
- Turn the heat down to low after flipping over the cutlets. Make 4 holes in each cutlet with your cooking chopsticks. This makes them cook through faster..
- When the back side is golden brown too, turn the cutlets over once again. Work carefully from this point! When turning them over pick them up and hold them above the oil for a while to drain off the oil and make them crispier..
- How do you test if a cutlet is cooked through? Pierce one with a bamboo skewer. If it won't go through then they need to be fried a bit longer. If it goes through easily it's time to take the cutlet out of the oil..
- Leave the cutlets to drain on paper towels for a while! They will continue to cook with residual heat, and become soft and juicy!.
- Slice the pork! Use a sharp knife and slice through in one go. If you cut with your knife turned a little to the side, you can see the sliced profile and it will look prettier!.
- The cucumbers are a key too! The slices on the left aren't that green yet. The slices on the right are nice and green, and look nicer!.
- Then all you need to do is to put the side vegetables on the plate. Lettuce and cabbage are the same color, so put the dark green cucumbers in between them, and colorful tomatoes to brighten up the plate..
- Please also try my amazing potato salad recipe. https://cookpad.com/us/recipes/171438-super-quick-and-extremely-delicious-potato-salad.
This tonkatsu recipe makes the most tender Japanese deep fried pork cutlet you'll ever taste. The koji brine deeply seasons the pork and keeps it juicy. Try this irresistibly crispy Tonkatsu, the deep fried Japanese style pork cutlet, with tangy sauce made from scratch. A make ahead prep work will save your time. The crisp coating outside with tender and juicy meat inside, ummmmm….
