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
Ingredients
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

Sauce

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 

Method

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.