Katsu Sz贸szban
A katsu sz贸szban egy klasszikus jap谩n 茅tel, amely pan铆rozott sert茅sbord谩t k铆n谩l gazdag, 茅des-savany煤 tonkatsu sz贸sszal. Az 茅tel k枚nnyen elk茅sz铆thet艖 茅s gyorsan t谩lalhat贸, m茅gis tele van gazdag 铆zekkel. A pan铆rozott h煤s ropog贸ss谩ga 茅s a sz贸sz 铆zletes, f疟szeres kombin谩ci贸ja t枚k茅letes harm贸ni谩t alkot. A katsu sz贸szban tradicion谩lisan rizssel vagy sal谩t谩val t谩lalj谩k, de a tonkatsu sz贸sz gazdag 铆ze minden falatban 茅lm茅nyt ny煤jt.
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Elk茅sz铆t茅si L茅p茅sek
1
Preheat the oil in a deep pan to 170掳C for frying.
Test the oil with a small piece of breadcrumb to make sure it\'s hot enough.
2
Season the pork chops with soy sauce and sesame oil, then dredge in the flour, dip in the beaten egg, and coat with panko breadcrumbs.
For an extra crispy coating, press the panko breadcrumbs firmly onto the pork chops.
3
Carefully fry the pork chops in the hot oil for about 4-5 minutes on each side, or until golden brown and crispy.
Fry the pork chops in batches to avoid overcrowding the pan.
4
Once fried, drain the pork chops on paper towels to remove excess oil.
Allow the pork chops to rest for a minute to ensure they stay crispy.
5
In a separate pan, combine dashi broth, soy sauce, mirin, and tonkatsu sauce. Bring it to a simmer until it thickens.
Adjust the sweetness of the sauce by adding more mirin if necessary.
6
Place the fried pork chops into the simmering sauce and let them soak for a couple of minutes.
Make sure the pork chops are fully covered with the sauce.
7
Serve the katsu sz贸szban with shredded cabbage on the side.
For an extra layer of flavor, serve with steamed rice or a small salad.
