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Japanese Ingredients
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Serves
2 (makes 4 cutlets)

Cheese Tonkatsu

with Tsuno Foods Rice Bran Oil

recipe image

Enter to get Free Tsuno Foods Rice Bran Oil to try

Pork cutlets, or tonkatsu, have been a popular choice in Japan since they arrived in the late 19th century. Today they’re loved in UK, too, especially when served as katsu curry, with a big plate of Japanese curry and rice. This cheesy version is fried in rice bran oil, a super-healthy alternative to other oils that leaves food crisp, delicious and with no lingering oily taste. The lightness of rice bran oil, which contains a balance of essential fats, helps turn a fried meal into a healthy choice; it can also help to bump up levels of good cholesterol.

Ingredients
  • 180 g pork tenderloin (or 4 x 45 g pork slices)
  • 4 thin slices of Cheddar cheese
  • 30 g plain flour
  • 1 egg, beaten
  • 100 g panko or breadcrumbs
  • 500 ml Tsuno Foods Rice Bran Oil
  • salt and black pepper Tonkatsu sauce or ketchup to serve
  • wild rocket and baby tomatoes, to serve
Methods/steps
  1. Cut the pork into 2 cm round slices. Open up each slice to make a pocket for the cheese, making sure not to cut the whole way through (a). Place the sliced cheese in the pocket, close the pork around it, and season.
  2. Dust the cutlets with flour and dip then into beaten egg. Coat the cutlets with panko (or breadcrumbs)(b). Rest them in the fridge for 15 mins to set.
  3. In a medium saucepan, heat the rice bran oil to 170°C. Drop a few panko into the oil to test if the temperature is correct (see Atsuko’s Advice, right, on how to deep-fry).
  4. Deep fry the cutlets, two at a time (c). Don’t put all the cutlets in the oil at once; this will cause the temperature to drop. Turn them over a few times in the oil until golden. Drain well.
  5. Serve them with Tonkatsu sauce, a thick and mildly spicy sauce, garnished with wild rocket and baby tomatoes. These cutlets will also taste great served with Japanese curry and rice.
Additional Tips

by Atsuko Ikeda

For deep fried dishes, it’s very important to control the temperature of the oil. To test the temperature, just drop a pinch of panko into the oil. If it just floats to the surface, then the temperature is still too low. If it floats to the surface and starts to sizzle, then it’s right (170°C). Read more...

About Product

Tsuno Foods Rice Bran Oil

Extracted from rice bran, this oil is rich in nutritional content, contains the powerful antioxidant-oyzanol, and has a mild taste which prevents it from overpowering other ingredients. The high smoke point stops essential fatty acids from breaking down even at high temperatures. Perfect for dressings, cooking and frying.

Buying Ingredients

For Stockists, check Japanse food shops

For traders, chefs and buyers, check Japanese food products

Trading information: Tsuno Foods is currently looking for UK distributors. Contact them directly at eatjapan2011@ tsuno.co.jp.

Get your hands on Tsuno Foods Rice Bran Oil, not currently available in the UK, here. This e-mail address is being protected from spambots. You need JavaScript enabled to view it your details and we’ll select 20 entrants at random. Please tell us your name, age, address, contact telephone number and email address as well as what you do and where you found your copy of the Eat-Japan magazine.

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Comments  

 
+1 #5 Claire 2011-10-02 21:26
This was my first time deep frying and I was pleased with the results. A Thai friend recommended using rice bran oil for its anti-oxidant properties and its high smoke point. My cooking was smoke free and the oil had a very light flavour which didn't overwhelm the pork.

I've recently developed an interest in Japanese cooking and I made this for my boyfriend to show him that it's not all about fish (he thought Japanese food was all sushi and he's not a fan). We both really enjoyed Tonkatsu and hope to have it again soon. I couldn't find Tonkatsu sauce but after searching the internet I came upon this recipe:
3 tbsp Soy Sauce
3 tbsp Tomato Ketchup
2 tbsp BBQ sauce
2 tsp Worcestershire sauce
Not sure how authentic it is but it tasted great!
I had fun making this dish and it was quite simple even for beginners like me.
I like the sound of K's salad so I will have to try that soon. I'm excited about cooking my next Japanese recipe, so many to choose from!

Click here to view image.
 
 
0 #4 Eat-Japan 2011-08-31 23:05
Here's K's salad recipe, translated (thanks K!)

Any vegetables can be used.
Lettuce:  2-3 Leaves
Peppers: of all sorts: A little each
Carrots: Half a carrot
Courgette:Half
Beet roots:Very little
Onion:Half

Slice the onion thinly, place in a bowl with some salt, and rub in the salt. Cut the carrot and beetroot into flat sheets(tanzaku-giri)and place in the bowl. Chop up the other vegetables and place in the same bowl.

Add one tablespoon of Tsuno Rice Bran Oil, and one tablespoon of vinegar. Mix well. Add a little lemon juice, and a drizzle of honey if desired.
 
 
+1 #3 K Holms 2011-08-31 15:32
Tsuno Rice Branは非常に軽く、おいしい ので私は毎日いろんな料理に使っ ています。

Here is my salad

全て生のまま使います。

Any vegetables can be used.
Lettuce:  2-3 Leaves
Peppers: of all sorts: A little each
Carrots: Half a carrot
Courgette:Half
Beet roots:Very little
Onion:Half

オニオンを薄切りにしてボールに 入れ、塩もみします。
そこに短冊切りにした人参と赤カ ブを入れます。
他の野菜も適当に切ったりちぎっ たりして入れます。

Tsuno Rice Branを大匙一杯入れます。
お酢大匙一杯入れます。

全て混ぜます。

そこにレモン汁適量振りかけて混 ぜます。

希望でハネーを少し入れてもおい しい。
 
 
0 #2 Ray 2011-06-06 09:00
I loved katu-curry so much that I would like to make it myself.
 
 
+1 #1 Jane 2011-06-05 20:34
Normally I don't make fried food but I was interested in trying the rice bran oil. It's true that there is very little odour and the cutlets weren't greasy at all. I also used some of the leftover oil to make a dressing with vinegar and lemon juice for the rocket. This was really nice and I hope that the oil will become widely soon.

Click here to view image.
 

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