Saturday, 13 March 2010

Home made Japanese Bread Crumb "Pan-ko"

Nothing is wasted...
It is very nice to keep in the Freezer. 
Slice slightly stale bread and leave for 3 days in a dry place...I leave it covered near the radiator...
Try to make Ton-katsu using the breadcrumbs!

Ton-katsu Recipe   

Serves 4

4 (100g-120g each) pork loins - 1cm thick
1 egg beaten
2 cups Panko(Japanese bread crumbs)
¼ tsp Salt
¼ tsp pepper
Plain flour for dusting pork
Vegetable oil for deep frying

¼ cup          Ketchup
3 tbsps         Worcestershire sauce
3 tbsps         Sake
2 tbsps         Mirin
1½ tbsps      Sugar
2cm cube     Ginger - minced
4 cloves       Garlic

Serve with
Japanese mustard ‘Karashi’ / English mustard powder
Sliced cabbage ( on the side)
Lemon cut into quarters lengthwise 

Snip the fatty edge of the pork at every 1.5 cm to prevent it curling up.
Bash the pork with a mallet or rolling pin to tenderize the meat and season both sides with salt and pepper.
Put the beaten egg in a dish and the panko breadcrumbs in another.
Dust the pork with flour and dunk the pork in the beaten egg and then in the panko. 

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