Dates and time:
6 pm Japan time, Saturday 27 June 2020
7 pm Eastern Standard time the USA, Friday 3 July 2020
4 pm Western Standard time the USA, Friday 3 July 2020
8 pm Buenos Aires and Rio de Janeiro, Friday 3 July 2020
I was born as the first son in a family where my parents had been running a western-style restaurant (洋食屋) called Restaurant Yamakyu. I still remember some of the popular dishes were the pork-cutlet and the wagyu-beef cutlet (牛カツ).
A breadcrumbed and deep-fried pork-cutlet is called ton-katsu (トンカツ) in Japanese. Ton means pork and, katsu means breadcrumbed and deep-fried.
The Japanese love katsu, which is a Japanese version of schnitzel. We have created popular dishes with katsu such as pork-cutlet sandwichs, katsu-don (sliced pork-cutlet cooked with dashi broth and egg and served on top of boiled rice in a large bowl called a donburi) and Miso-katsu (sliced pork-cutlet with sweet Hatcho miso sauce).
Ingredients
4 Pork loins (120g-150g each slice, 1.5cm thick) (Chicken breast fillet, beef and white flesh fish can be substituted)
8 Slices of bread (1.5cm thick)
Panko breadcrumbs as needed (200g)
One egg
100ml water as needed
50g wheat flour as needed
Canola or soybean oil as needed ( I normally need 1 litre.)
Dijon or honey mustard or Karachi, Japanese mustard as needed
Salt and pepper as needed
Lettuce as needed
(A) To make the sauce, mix 50g tomato sauce and 50ml Worcestershire sauce
(B) To make the batter, crack one egg into a bowl and beat it well, add 100ml water and mix well and add 50g wheat flour and mix well
Method
1.