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Japanese-style cutlet of lamb meat ｜ [Mokomichi Hayami official channel] M's TABLE by Mocomichi Hayami's recipe transcription

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[Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami

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Ingredients

Lamb meat with bone : 5
salt : a little
Pepper : a little
flour : Appropriate amount
Beaten egg : 1/2 piece
Bread crumbs : Appropriate amount
cabbage : 2-3 sheets
Purple onion : 1/4 piece
Lemon : 1/2 piece
Tonkatsu sauce : Appropriate amount
Mustard : Appropriate amount
White sesame seeds : Appropriate amount

Time required

25minutes

Procedure

1) Prepare 00:51
Cut the lamb meat into pieces and salt and pepper.
2) Put on a batter 01:55
Add flour, beaten egg, and bread crumbs in that order.
3) Fried 03:23
Deep-fried in frying oil heated to 170 degrees.
4) Cut vegetables 04:00
Cut the cabbage into thin strips, slice the purple onions into thin slices, and expose them to ice water to drain them well.
5) Serve 06:32
Serve fried lamb and shredded cabbage.
6) Make a special sauce 07:20
Mix pork cutlet sauce, mustard and white sesame seeds. Sprinkle with a special sauce and squeeze the lemon.

Point

・ Lamb meat has the image of a stewed dish, but if you fry it fragrantly, you can eat it deliciously without worrying about the smell.
・ When putting on clothes, it is good to put on while holding the bones.
・ Sprinkle bread crumbs firmly. Use a spoon to attach it.
・ When frying in oil, gently pour it along the skin of the pan so that the oil does not splash.
・ The garnished cabbage is soaked in ice water to give it a firm and crispy texture.