Tuesday, May 31, 2011
I was introduced to Japanese food about 20 years ago when my Papa took me for dinner in a small (and slightly hidden) Japanese resto in Cartimar market. There, I got my first taste of tempura. Later, we discovered other restos, tried out new dishes (and realized I can somehow eat sashimi, as well as realized that it's not all about tempura *lol*)
Despite my love for cooking, I never thought of cooking Japanese - until recently. Archie and I like to dine at Omakase and savor each and every dish we order. Tonkatsu is one of our favorites. As we know, Japanese food has special ingredients, and somehow can't be really substituted by a regular pantry staple. Thank God again for asian condiments at the supermarket! Last week, while doing my grocery I paid a visit again to the imported section lane. I felt like I was dumbfounded looking at all the stuff there. As usual, after having my second, third and fourth thoughts, my own free will let my hands take hold of a bottle of each: Rice Wine, Mirin and an all-around stir fry sauce. Pricey indeed, but then again they will be so useful anyway! Since husband likes Tonkatsu, I say why not give it a try? First, I searched for recipes online to get inspiration. So my friends, here's my first attempt on Tonkatsu:
500 grams pork tenderloin
salt and pepper
2 small eggs
2 tablespoons milk
japanese bread crumbs
vegetable oil for frying
1/4 cup ketchup
4 teaspoons mirin
4 teaspoons rice wine
4 teaspoons soy sauce
4 teaspoons Worcestershire sauce
1 and 1/2 to 2 tablespoons sugar
1/4 teaspoon ground allspice
1/4 teaspoon garlic powder
Heat Oil in a medium to low heat (giving you just enough time for it to be deep-fry ready, while you are coating all the pork)
For the pork, beat eggs and milk in a bowl, set aside. Place flour and japanese bread crumbs on separate plates.
Season the flour with salt and pepper.
Dredge pork first into flour, dip in egg mixture, and lastly, bread crumbs. Repeat process until all pork pieces have been coated. I learned from cooking shows to use one hand for the dry ingredients, and one for the wet. It works :D
Fry pieces until golden brown, drain-drain-drain on paper towels, cut in serving pieces.
For the sauce, mix all ingredients together until you achieve a smooth consistency. You can serve it on a smaller sauce plate or drizzle on top of the pork. Serve on top of steamed rice (preferable Japanese, of course!) and steamed veggies or shredded cabbage on the side!
For my next project, I shall search for dashi stock for my first attempt on Katsudon! Wish me luck! :)