Donkkaseu Recipes

DONKKASEU

Steps:

• Slice each pork loin horizontally in half to create two thin pieces (known as butterfly cut).
• Using a meat mallet (or rolling pin) bash each cut of the pork loin on both sides to tenderise the meat.
• Sprinkle one side of each loin with a pinch of salt and black pepper.
• Arrange 3 shallow bowls and put the following into each bowl: 1st bowl: The plain flour 2nd bowl: 4 eggs beaten 3rd bowl: The panko breadcrumbs
• With each piece of pork loin start by fully coating it in the plain flour. Then dip in the beaten eggs and finally coat fully in the panko breadcrumbs. Transfer to a large plate. Pop the plate in the fridge while you prepare the cabbage salad.
• For the salad, start by shredding the white cabbage into a large bowl. Rinse the cabbage, drain and place in the fridge.
• To make the sauce for the cabbage salad mix the mayonnaise, ketchup, honey and lemon together in a small bowl. Place this in the fridge also.
• In a saucepan cook the katsu curry sauce according to the packet instructions to make 600ml. Leave to simmer on a very low heat to allow the sauce to thicken.
• In a large, high sided, pan heat the vegetable oil to 170 degrees celsius. If you don't have a thermometer you can test the oil by dropping in a single breadcrumb. If it immediately floats to the top of the oil and browns within about 15 seconds then the oil is ready.
• Carefully place each pork loin in the oil and leave to fry for between 10 to 15 minutes. Remove from the pan onto some kitchen paper to drain when the cutlet is nicely browned and cooked through.
• Arrange a bed of cooked rice on each plate, slice 2 of the cutlets and arrange on top of the rice. Drizzle over some of the curry sauce and finish off by placing a handful of the shredded cabbage at the side, topped with some of the salad sauce.

TONKATSU

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a 1/4-inch thickness (about .75 cm). Season with salt and pepper to taste.
• Pour oil into a skillet about 1/2 inch (1.25 cm) deep. Heat the oil over medium-high heat to 375 degrees F (190 degrees C).
• Place the flour, egg, and panko crumbs in separate bowls. Coat each cutlet in flour, then egg, and finally in bread crumbs. Tap off any loose crumbs.
• Fry the cutlets until golden brown and cooked through, about 4 minutes per side. Drain on paper towels.