Pork Cutlet
Thickly cut pork loin 2 slices
Soy sauce 1/2 tablespoon
Egg 1
Rice flour (or wheat) Appropriate amount
Japanese bread crumbs Appropriate amount
Miso paste 5 teaspoons
Vinegar 4 teaspoons
Honey 2 teaspoons
Salad oil Appropriate amount
The recipe is so simple as it is just deep-fries pork.Yet it is very delicious even though no big preparation or precooking is required.
Cutting between the fat and lean on the thickly sliced pork can prevent the pork from curving when it's fried. Adding flavor with soy sauce (not salt) enhances the taste. The crunchiness of the batter can be maintained by adjusting the thickness of the sauce with miso paste and honey.
How to make it
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Cut between the fat and lean on the pork loins with kitchen scissors. Leave them for 10 minutes after rubbing soy sauce onto it. Wipe them dry. Beat the egg.
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Mix miso paste, vinegar, and honey together to make a sauce.
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Coat the pork loin in the rice flour., then dip them into the beaten egg and bread crumbs.
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Heat the salad oil to 170 degrees, then deep-fry the pork for 3-4 minutes until it turns golden.
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Cut the pork into bite-sized pieces before placing it on a place, then pour the miso sauce (2) over it.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
He is the president of the FoodCreativeFactory Corporation