Japanese Pork Cutlets Tonkatsu in Kabayaki Sauce

April 1, 2019

Japanese Pork Cutlets Tonkatsu in Kabayaki Sauce

Công thức

kabayaki

Japanese Pork Cutlets Tonkatsu in Kabayaki Sauce has a rich taste but still retains the sweetness of the meat. The thin outer layer of flour helps the meat to have a crispy outer shell, soft and juicy inside.

In particular, this dish is prepared very quickly, just using a pan, very suitable for busy people.

To make the dish more diverse, you can replace it with different ingredients:

Pork: Pork can be replaced with chicken, beef, fish, shrimp, tofu, or vegetables such as eggplant, zucchini to make the dish more attractive and diverse.
Vegetables: Choose lettuce for this dish because it has a refreshing taste and goes well with the dish. If lettuce is not available, you can substitute with shredded cabbage.
Rice: You can use white rice, brown rice, quinoa, or even noodles.
Seasoning: Dashi Lab Japanese Kabayaki Sauce
Rice vinegar is milder than other vinegars. If using other types of vinegar, you should reduce the amount of vinegar added to the dish

Ingredients

(For 2 people)

Pork cutlet: 2 large, thin pieces
Salt: ¼ teaspoon
Pepper: Just enough
Garlic: 2 cloves
Corn starch: 1 tablespoon
Cooking oil: 1 tablespoon

Side ingredients:

Lettuce: 2 leaves
Green onions: 2 plants
Hot rice: 2 bowls
Cherry tomatoes: 2

Seasonings:

Dashi Lab’s Kabayaki sauce: measure 25% by weight of meat
Rice vinegar: 1 teaspoon
Ginger: 1 piece about 2.5cm
Sesame oil: 1 teaspoon

STEPS

Lettuce, spring onion: wash, drain and cut into small pieces. Keep aside.

Peel garlic and slice thinly. Peel and grate ginger. Sliced cherry tomatoes in half.

In a bowl, stir ginger, vinegar, sesame oil, and Kabayaki sauce.

Wash the meat and pat dry. Use a hammer to beat the meat, lightly pound the meat so that the meat is soft and evenly thick.

Marinate the meat with ¼ teaspoon of salt and a little pepper to absorb the seasoning.

Sprinkle cornstarch on top of the meat and discard excess starch.

Put the pan on the stove, add 1 tablespoon of cooking oil and heat it. Add the garlic and stir until fragrant. Then, put the marinated meat in and fry it until the bottom is golden.