Pork+Tonkatsu+Bowl

=Pork Tonkatsu Bowl=



//**Tonkatsu**// (豚カツ, とんかつ, or トンカツ, pork cutlet), invented in the late 19th century, is a popular dish in Japan. It consists of a breaded, deep-fried pork cutlet one to two centimeters thick and sliced into bite-sized pieces, generally served with shredded cabbage and/or miso soup. Either a pork fillet (ヒレ, //hire//) or pork loin (ロース, //rōsu//) cut may be used; the meat is usually salted, peppered, dredged lightly in flour, dipped into beaten egg and then coated with bread crumbs before being deep fried.

It is a dish which is suitable for one person which is easy and convinient.

__**PORK**__ __**SAUCE**__
 * INGREDIENTS:**
 * 120g 1cm thick Pork Loin (0.265 lb, 1/2 inch)
 * A Pinch of Salt
 * A Pinch of Pepper
 * Flour
 * 1/4 Egg
 * A Pinch of Water
 * Nama-Panko - Fresh Bread Crumbs
 * 50ml Water (0.211 u.s. cup)
 * 1/5 tsp Granulated Dashi
 * 1 tbsp Soy Sauce
 * 1 tbsp Hon-Mirin (Real Mirin)
 * 1 tsp Sugar


 * __OTHERS__**
 * 70g Onion (2.47 oz)
 * 1 Egg
 * Steam Rice
 * Wild Parsley


 * PREPARATION METHOD:**


 * Cut the half of the onion & parsley in slices and make small cuts all the way around the cutlet. This prevents it from shrinking and curling up when cooked.
 * Heat the oil to medium heat, about 170°C
 * Lightly season the cutlets with salt and pepper. Dust the cutlets in flour, then dip in the 1/4 beaten egg, coating the surface thoroughtly. Finally roll in the breadcrumbs.
 * Deep fry the cutlets in the oil, turning a couple of times, until golden brown. You can tell if it's done by poking it. If it feels firm, it's done. If it yields to pressure, then it's not done yet.
 * Drain thoroughly. Cut with a sharp knife into slices while still hot.
 * Then for the sauce, add all sauces ingredients and onion into a wide pan n let it boil.
 * Put the pork into the pan while its still boiling and then break an egg and puor it on top of the pork and close it for 30 seconds.
 * After 30 seconds turn out the fire and grab a bowl and put in the rice and put the tonkatsu on top of the rice.

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