since we own a deep fryer now, ryan and i made tempura and tonkatsu (one of my favourite meals). as my friend anthony knows, tonkatsu sauce holds a special power over me. the tempura turned out so-so (we learned we probably should put the pieces into the oil one at a time so they don’t stick) but the tonkatsu — awesome!
tonkatsu–
thin sliced port chop, boneless
powder in flour and pepper and salt
dip in egg batter
cover and press in panko flakes
deep fry, 3 minutes per side
i’ve never had such juicy breaded pork before.
and of course, everything goes well with ruby sake.
