Ingredients
¾ cup of panck ( japanese breadcrumbs), 1 tbsp olive oil, 2 pieces pork loin (1/2 lb, 220 g) ½ inch (1.2cm) thickness, 1 tsp salt, freshly ground papper, 2 tbsp all purpose flour, 1 large egg, tonkatsu sauce, 1 tbsp black and or ehite sesame seeds
How to make Baked Tonkatsu Recipe
1. Place the oven rack to the centre position and preheat the oven to 400F (200C), Line a rimmed baking sheet using baking paper
2. merged the panko and oil in a pan and roasted in the medium heat until the colour have been change to golden brown. Moved the panko in to shallow plate and let it cool
3. removed the extra fat and make some loopholes between meat and fat. You should do this because we all knoe that meat and fat have different elasticity. And when they are mature they will recede and extends on different levels. This will make tonkatsu look nice and superficial and avoid tonkatsu from crouch
4. hit the meat using meat pounder or using the back of knife to hit. Formed the extended meat return to the original form using your hands. Put salt and reshly ground black pepper
5. scrape every pieces of pork in the floar to completely cover the pork and clap off the overplus flour
6. put the pork in to baking sheet that have been prepared before, oven until the inside colour of the the pork has no longer pink, around 20 minutes
7. sliced tonkatsu become 1 inch pieces ( in order you can eat using chopsticks) by pressing the knife immediately down instead of moving back and forth. This is will make the panko not loose. Move to a place and serve asap
8. to make special sesame tonkatsu sauce, minced black and white sesame seeds in a mortor and put tpnkatsu sauce. Mingled all together
¾ cup of panck ( japanese breadcrumbs), 1 tbsp olive oil, 2 pieces pork loin (1/2 lb, 220 g) ½ inch (1.2cm) thickness, 1 tsp salt, freshly ground papper, 2 tbsp all purpose flour, 1 large egg, tonkatsu sauce, 1 tbsp black and or ehite sesame seeds
1. Place the oven rack to the centre position and preheat the oven to 400F (200C), Line a rimmed baking sheet using baking paper
2. merged the panko and oil in a pan and roasted in the medium heat until the colour have been change to golden brown. Moved the panko in to shallow plate and let it cool
3. removed the extra fat and make some loopholes between meat and fat. You should do this because we all knoe that meat and fat have different elasticity. And when they are mature they will recede and extends on different levels. This will make tonkatsu look nice and superficial and avoid tonkatsu from crouch
4. hit the meat using meat pounder or using the back of knife to hit. Formed the extended meat return to the original form using your hands. Put salt and reshly ground black pepper
5. scrape every pieces of pork in the floar to completely cover the pork and clap off the overplus flour
6. put the pork in to baking sheet that have been prepared before, oven until the inside colour of the the pork has no longer pink, around 20 minutes
7. sliced tonkatsu become 1 inch pieces ( in order you can eat using chopsticks) by pressing the knife immediately down instead of moving back and forth. This is will make the panko not loose. Move to a place and serve asap
8. to make special sesame tonkatsu sauce, minced black and white sesame seeds in a mortor and put tpnkatsu sauce. Mingled all together
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