How to Make Homemade Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)

Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Award-winning Japanese Hito-kuchi Katsu (mini deep fried pork cutlets). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Japanese Hito-kuchi Katsu (mini deep fried pork cutlets), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) is 8-10 pieces. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Japanese Hito-kuchi Katsu (mini deep fried pork cutlets) using 6 ingredients and 10 steps. Here is how you can achieve it.

Katsu - Quick & Easy & Healthier version

Ingredients and spices that need to be Take to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets):

1. 1 lb pork tenderloin
2. 8 tablespoon all purpose flour
3. 1 large egg
4. 10 tablespoon panko (buy “panko” not “bread crumbles”)
5. Salt and Pepper for taste
6. Olive oil for frying

Steps to make to make Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)

1. Slice the tenderloin diagonally, each piece should be a inch thick, palm size (or smaller).
2. Pound the meat with a meat mallet to make the thickness even
3. Salt and pepper very lightly on the both sides of the meat then coat each piece with flour. (I do step 1-3 on the same cutting board)
4. Beat the egg in a bowl - add 1-2 tablespoon water and mix it well, in a large plate, spread out panko. Set both aside
5. Work one piece at a time. Dip the meat in the egg mix first, flip to coat both sides, move it to the panko plate and press the panko on the both sides - place it on a clean plate and move on to the next piece
6. Heat the oil in a large deep skillet (you don’t need a lot of oil, 1-2 inch would be enough). Drop a piece of panko and if it touches the bottom of your pan for 1 sec and float with small bubbles, the oil is at the right temperature!
7. When the oil is hot, put the meat in the oil - don’t over crowd the pan and don’t touch them until it starts moving around by itself in the pan
8. When the meat start moving around and floating in the oil, you can flip it. Cook the other side until both sides become golden brown (3-4 mins each side)
9. Rest the fried pieces on the paper towel lined rack while cooking the rest of the pieces so that you can get rid of excess oil
10. Serve with Okonomi sauce! (which you can find online on rakuten)

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So that's going to wrap it up with this exceptional food Recipe of Favorite Japanese Hito-kuchi Katsu (mini deep fried pork cutlets). Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!