Asian Cuisine

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Hello ladies and gents this is one of our first of our new series as asked we are going to go on a voyage through Asia starting with...

JAPAN 


Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan (和食 washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

BAKED TONKATSU (JAPANESE PORK CUTLET)

 
PREP TIME
35 mins
COOK TIME
25 mins
TOTAL TIME
1 hour
Yield: Serves 2
INGREDIENTS
  • Tonkatsu Sauce
  • 2 tablespoons ketchup
  • 1½ tablespoons Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 2 teaspoons sugar
  • Freshly ground toasted sesame seeds
  • Tonkatsu
  • ¾ cup panko / bread crumbs
  • 1 tablespoon oil
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • Black pepper
  • Cayenne pepper (optional)
  • 2 boneless pork chops, about ¾-inch thick

Serve with
Rice
Finely shredded cabbage

METHOD
Tonkatsu Sauce
  1. Combine ketchup, Worcestershire sauce, oyster sauce and sugar in a small pot over low heat. Stir until sugar has dissolved. Remove from heat.
  2. Transfer sauce to a serving bowl and let cool. Stir in as much ground sesame seeds as desired.
Tonkatsu
  1. Preheat oven to 200C / 400F (190C / 375F if fan-assisted). Line a baking sheet with parchment paper and set aside.
  2. Place the panko in a small frying pan. Add in the oil and cook on medium heat, stirring frequently until the panko is golden brown in colour. Remove from heat and set aside to cool slightly.
  3. Whisk egg, flour, salt, black pepper and cayenne pepper (if using) in a separate, shallow bowl. Set aside.
  4. Rinse and pat-dry pork chops thoroughly with paper towels. Make very shallow slits on the edges of the pork chops to prevent them from curling up during baking.
  5. Pound the pork chops with a mallet on both sides to tenderise the meat (how long to pound is up to you!) You can also place a parchment paper over the pork chops before pounding to prevent the bits of raw meat from flying all over.
  6. Dip the pork chops into the egg-flour batter and let the excess drip off. Dip the pork chops into panko, pressing the panko gently to adhere to the pork chops.
  7. Place the pork chops on the lined baking sheet and bake in the middle rack for 20 to 25 minutes, until the pork chop is cooked. Stick an instant thermometer to the thickest part of the meat and the temperature should register at least 62C / 145F.
  8. Cut the pork chop into thick chunks and serve with rice, freshly shredded cabbage and tonkatsu sauce. Enjoy!
I am very hungry now that looks delicious dont you think and as always have a chilled day from the Viking.


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