“It’s Ham!” “Careful! It’s hot!”
The best tonkatsu I had when I was a little girl, was made by my aunt, my father’s sister, who used crushed soda biscuits or crackers instead of panko for the breading.
2 pounds of Picnic Cut Pork (or Chicken Breast), slice into thin wide slices.
Marinate meat with:
3 tablespoons of Kikkoman Light Soy Sauce
2 tablespoons of Lemon Juice
1 tablespoon of Sesame Seed Oil
1/2 tablespoon of White Ground Pepper
1 tablespoon of Japanese Rice Wine, i.e. Michiu
Egg Whites of 4 eggs, separate from the yolk.
Panko Bread Crumbs or Crushed Crackers
In a frying pan, heat up enough oil to coat a non stick pan. Dip each piece of meat in the egg whites, coat both sides of the meat with panko and lay flat in the frying pan. Do not flip the meat until you see the edges turning golden brown. Use a pair of bamboo chopstick to push a piece of meat to see if it moves a little. If it does, flip that piece over and let it fry in the pan until the side down is golden brown. Dish up the fried tonkatsu or chicken katsu onto a plate or bowl that is lined with paper towels to absorb the extra grease from the pork. Serve with white rice and Kikkoman tonkatsu sauce or by itself.
Copyright 2012 From the Kitchen of Eloise
My friend and ex-neighbor Sumiyo brought over this delicious appetizers many years ago.
Frozen mussels on a half shell, thawed
Japanese mayonnaise or Kewpie
Flying fish roe
On a cookie sheet or pizza pan, lay the half shell mussels out. Squeeze Kewpie over each half shell of mussels. Next, add about a teaspoon of flying fish roe on top of the Kewpie of each piece of mussel. Bake in the oven at 350 degrees Fahrenheit for 20 minutes.
COPYRIGHT 2012 From the Kitchen of Eloise