Tonkatsu with Chili, Daikon, and Green Peas
Main Dishes • Japanese
Description
Tonkatsu with Chili, Daikon, and Green Peas
Ingredients
- Carrot 2 pieces
- Daikon 0 oz
- Snap Peas 0 oz
- Scallions 8 stalks
- Peanut Sprouts ¼ cup
- Ground ancho chili pepper 1 piece
- Pork Skewers 2 pieces
- Wheat Flour to taste
- Chicken Egg 1 piece
- Panko breadcrumbs 0 oz
- Mixed salad greens 5 oz
- Vegetable Oil 4 tablespoons
- Ketchup 1 tablespoon
- Worcestershire Sauce 2 tablespoons
Step-by-Step Guide
Step 1
In a bowl of ice water, place the julienned carrot, daikon, diagonally cut peas, green onion, chili, and sprouts, and let sit for 1 hour. Drain the water.
Step 2
Place the meat between 2 pieces of plastic wrap and pound to a thickness of 5 mm. In separate bowls, place the flour, lightly beaten egg, and breadcrumbs. Dredge the meat first in flour, then in egg, and finally in breadcrumbs, pressing lightly to ensure it is fully coated.
Step 3
Heat a skillet over medium heat for 1-2 minutes until it starts to smoke, then add the vegetable oil. Fry the meat for 3 minutes on each side until golden brown. Transfer to paper towels, then cut into strips about 1 cm wide.
Step 4
Arrange on 2 plates along with the vegetables. Place the salad leaves nearby. Mix the ketchup and Worcestershire sauce and drizzle over the meat.
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