Tonkatsu is the Japanese version of a pork cutlet. In my favourite restaurant it is usually served on a bed of rice with eggs and a special sauce made of dashi stock and mirin. But in this special recipe, thin strips are rolled in toasted nori seaweed.
Maki Sushi Recipe Ingredients
* 1 lb. boneless pork tenderloin sliced thinly
* 2 eggs pluse 1 teaspoon of water
* All purpose flour for dusting
* 1/2 cup panko breadcrumbs (use regular unfloavoured if your can't find this kind)
* Salt and pepper
* Vegetable oil for frying
* 6 sheets of toasted nori seaweed
* Freshly cooked sushi rice
* 2 tablesppons of Japanese or regular mayonnaise
Maki Sushi Recipe Instructions
1. Flatten pork slices with a wooden mallet
2. Remove extra fat and sprinkle with salt and pepper
3. Place the flour, beaten eggs and bread crumbs each in a separate container
4. Dust a pork slice with flour and shake to remove excess flour; dip into egg mixture and then coat with bread crumbs.
5. Heat vegetable oil in a wok; drop in cutlet and cook until golden brown
6. Cut the the tonkatsu into long strips.
Place a sheet of nori with the shiny side facing down on a bamboo rolling mat
7. Moisten your hands with water and spread a portion of the sushi rice evenly over the nori; leave about 3/4 inch of the nori visible at the top
8. Using your thumb spread mayonnaise along the rice on the end nearest you. Lay one or two strips of the pork cutlet above the maonnaise.
9. To roll the sushi, fold the mat over the ingredients and tuck in a part of the nori. Keep rolling, lifting the mat as you go along. Apply a gentle and even pressure. Moisten the top edge of the nori with a bit of water to help keep the sushi roll sealed.
10. Using a very sharp knife moistened with wate cut the roll into 4 even sized pieces.
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