NHK WORLD > NHK WORLD TV > Your Japanese Kitchen

Broadcast
Schedule

Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC)
Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)

Next broadcast

1 day 7 hours 45 min

food icon
head-menu
Meat

Meat

Minced Pork Cutlets

* You will leave the NHK website. * You will leave
the NHK website.
Ingredients (Serves 4)
*200g/ 7oz minced pork
*1 onion
*2 tbsp hot water
*A little granulated chicken consommé powder
*1 egg
*2 tbsp white wine
*Salt&pepper

for coating
*6 tbsp flour
*2 eggs
*4-5 cups breadcrumbs (handmade prefered)

1 Mince onion. Dissolve chicken consommé powder in hot water.

2 Place the minced pork, liquid chicken stock, white wine and egg in a bowl and mix. Add minced onion and season with a little salt and pepper. Give the ingredients a good mix.

coating preparation
3 Make breadcrumbs by using food processor. Dried and hardened baguettes will be good. The use of coarse, handmade breadcrumbs is highly recommended, as the larger crumbs absorb less oil than regular breadcrumbs. Make a batter with eggs and flour beforehand.

4 Scoop the meat mixture with a spoon, shape into small patties, and dip in a batter. Coat with breadcrumbs.

5 Heat the oil to medium. Deep fry the cutlets at about 175°C/ 350°F for 2-3 minutes, until they turn golden brown.

6 Serve on a serving plate. Garnish with shredded cabbage. Pour "Tonkatsu" Japanese Worcestershire sauce or "Ponzu" citrus based sauce with soy sauce, just before eating.

To Top