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Cutlet (Rebakatsu)｜Miki Mama Channel's recipe transcription

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Miki Mama Channel

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Ingredients

Pork liver (block) : 200g
(A) Grated garlic : 1 tsp
(A) Grated ginger : 1 tsp
(A) Soy sauce : 2 tsp
(A) Sake : 2 tsp
(B) Flour : 100g
(B) 1 egg + water combined : 160cc
(B) Bread crumbs : 60g
(B) Salad oil : 6-9 tbsp
(B) Nakano sauce : Appropriate amount
(B) Cabbage (sliced) : as you like

Time required

35minutes

Procedure

1) Prepare 00:36
Cut the pork liver block in half and cut it into 8 equal parts.
Soak (A) for about 15 minutes.
2) Put on a batter 01:51
Put (B) in a bowl and mix well.
Add batter liquid to 1 and add bread crumbs.
3) Fried 02:20
Add 2 tablespoons of oil to a 26 cm frying pan and line up 2.
Sprinkle 1 tablespoon of oil on the top of the cutlets.
When you hear a roasting sound over high heat, reduce to medium heat and heat for 3 minutes.
Turn it over and fry for another two and a half to three minutes.
4) Serve 04:32
Serve cabbage and rebakatsu in a bowl and add worcestershire sauce.

Point

・ By using a large amount of garlic and ginger, the odor peculiar to liver is softened. It will be easier to eat without pretreatment.
・ Fry fragrantly with a little oil.
・ When frying, do not touch it as the batter will come off.
・ If the batter liquid is left over, it can be used for fried vegetables.
・ If you eat with sauce, the smell of liver will not be noticeable and children can eat it.