Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, japanese hito-kuchi katsu (mini deep fried pork cutlets). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook japanese hito-kuchi katsu (mini deep fried pork cutlets) using 6 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets):
- Make ready 1 lb pork tenderloin
- Get 8 tablespoon all purpose flour
- Make ready 1 large egg
- Make ready 10 tablespoon panko (buy “panko” not “bread crumbles”)
- Get Salt and Pepper for taste
- Take Olive oil for frying
Steps to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets):
- Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller).
- Pound the meat with a meat mallet to make the thickness even
- Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board)
- Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside
- Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece
- Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!
- When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan
- When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side)
- Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil
- Serve with Okonomi sauce! (which you can find online on rakuten)
So that is going to wrap this up for this exceptional food japanese hito-kuchi katsu (mini deep fried pork cutlets) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
