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揚げ物（生パン粉とんかつ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

豚肩ロース肉 : 300g
キャベツ : 適量
食パン : 1枚
塩コショウ : 適量
(A)すりごま : 大さじ1
(A)砂糖 : 大さじ1/2
(A)醤油 : 大さじ1/2
(A)ケチャップソース : 大さじ1
(A)中農ソース : 大さじ1
(A)旨み調味料 : 2振り
(A)和からし : 3㎝
(A)水 : 小さじ2
薄力粉 : 適量
サラダ油 : 鍋底から1㎝ほどの量
(B)卵 : 1個
(B)薄力粉 : 大さじ4
(B)水 : 大さじ2
(B)サラダ油 : 小さじ1

Time required

20minutes

Procedure

1) 下準備をする 04:05
Scrape the core of the cabbage thinly, round it and cut it into thin strips. Thinly slice the core that has been removed.
Cut off the tendons of the pork shoulder loin, sprinkle with salt and pepper, and let stand at room temperature for a while.
2) タレを作る 07:05
ボウルに(A)を入れ混ぜる。
3) Make batter liquid and raw bread crumbs 08:49
Drain the pork shoulder loin from step 1 with kitchen paper and sprinkle with flour.
Put (B) in a new bowl and mix well to make batter.
Tear off the bread and chop finely with a food chopper to make fresh bread crumbs.
4) とんかつを揚げる 11:56
Add salad oil to a frying pan and heat over medium heat.
Add batter and bread crumbs to the pork shoulder loin from step 3, and fry both sides over medium heat for 2 to 2.5 minutes.
After frying, let it rest on the net for 3 to 4 minutes.
5) お皿に盛り付けをする 14:27
Cut the tonkatsu from step 4, serve with the cabbage from step 1, and finish with the sauce from step 2.

Point

・Cut off the core (growing point) of the cabbage, put kitchen paper on the part where the core was, put it in a storage bag and store it in the refrigerator to make it last longer.
・By removing the water from the pork shoulder loin, the batter will not come off easily.
・The batter in step 3 can be used for fried foods other than tonkatsu.
・Commercially available raw bread crumbs are acceptable.
・By frying while touching the air, the texture is good.
・Let the meat rest on the net for 3 to 4 minutes after frying to allow the meat juices to settle and prevent the meat from leaking out when cut.