Tonkatsu with Chili, Daikon, and Green Peas

Main Dishes | Japanese cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Tonkatsu with Chili, Daikon, and Green Peas

Ingredients

Carrot - 2 pieces
Daikon - 1.8 oz
Snap Peas - 0.9 oz
Scallions - 8 stalks
Peanut Sprouts - ¼ cup
Ground ancho chili pepper - 1 piece
Pork Skewers - 2 pieces
Wheat Flour - to taste
Chicken Egg - 1 piece
Panko breadcrumbs - 1.8 oz
Mixed salad greens - 2.8 oz
Vegetable Oil - 4 tablespoons
Ketchup - 1 tablespoon
Worcestershire Sauce - 2 tablespoons

Step by Step guide

Step 1

In a bowl of ice water, place the julienned carrot, daikon, diagonally cut peas, green onion, chili, and sprouts, and let sit for 1 hour. Drain the water.

Step 2

Place the meat between 2 pieces of plastic wrap and pound to a thickness of 5 mm. In separate bowls, place the flour, lightly beaten egg, and breadcrumbs. Dredge the meat first in flour, then in egg, and finally in breadcrumbs, pressing lightly to ensure it is fully coated.

Step 3

Heat a skillet over medium heat for 1-2 minutes until it starts to smoke, then add the vegetable oil. Fry the meat for 3 minutes on each side until golden brown. Transfer to paper towels, then cut into strips about 1 cm wide.