Tag-Archive for » dipping sauce «
I made this as part o
f an Asian night so I only made 4 small pork pieces, so it is a little bit of a guess on ingredients for 4 Pork steaks of about 200-250g a piece. I served as is because of making several dishes but it usually served with shredded cabbage which I have liste
d below, but you pair it with whatever you wish. The dipping sauce is very easy to make or you can purchase Tonkatsu at most Asian grocery stores, it is a rich, fruity barbecue sauce. In fact this whole dish is a very cook and easy recipe to put together, with prep time being about 15 Min’s and cooking time being around 15 Min’s.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
Ingredients
4 Pork steaks (600-800g)
1/4 Cup plain flour
2 Eggs, beaten lightly
2 Teaspoons water
2 Cups Panko flakes (Japanese breadcrumbs)
6 Cups (400g) finely shredded cabbage
Vegetable oil, for deep frying
1 Lemon cut into wedges
3 Teaspoons Japanese mustard
Tonkatsu Sauce
2 Tablespoons Japanese Worcestershire sauce
1/3 Cup tomato sauce
1 Teaspoon Japanese soy sauce
2 Tablespooons sake
1 Teaspoon Japanese mustard
Method
1. Pound pork gently with a meat mallet. Toss in flour, shake off excess.
2. Dip pork in combined egg and water, then dip into panko flakes and coat each side.
3. Soak cabbage in iced water for 5 minutes to crisp, drain.
4. Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
5. Drain pork on absorbent paper and cut diagonally into 2 cm slices.
To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.
All photos taken by me unless otherwise stated.
This is one of the last recipes I will be making for the swap I am in this month, I have a few more saved to make and I will probably make a couple more and then save the rest until next month, so I can post some more of my own. This is another easy recipe to put together and all the spices and seeds go really well together and pair great with the dipping sauce. I did cut back just a little on the pepper and salt, but that was just personal preference. I also just cooked mine in a fry pan and this worked fine too. If you want to view more photos or read more reviews on this recipe please click here.
If you have been keeping up with the progress of my beautiful handc
rafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3 Tablespoons instant minced onion
3 Tablespoons garlic flakes
3 Tablespoons poppy seeds
3 Tablespoons sesame seeds
2 Tablespoons black pepper
2 Tablespoons coarse salt or sea salt
24 Ounces chicken tenders (I just used breasts and sliced them)
Extra-virgin olive oil, for drizzling (EVOO)
Wood skewers, soaked in water for 10 to 15 minutes
8 Ounces cream cheese, softened
12 Ounces sour cream
6 Scallions, chopped
(I added a teaspoon of lemon pepper seasoning to my cream cheese mix)
Method
1. Preheat the oven to 375°F.
2. Place the minced onion, garlic flakes, poppy seeds, sesame seeds, black pepper and coarse salt on a plate and mix it all together.
3. Coat the chicken tenders with some EVOO, giving them a toss to make sure they are completely covered.
4. Place skewers through each chicken tender lengthwise.
5. Dip each skewer of chicken into the seed mixture and turn to coat.
6. Continue until all the chicken have been coated then transfer skewers to a nonstick baking sheet and place in the oven for 20-25 minutes, turning them over about mid-way through the time.
Dipping sauce
1. In a bowl, combine the softened cream cheese and sour cream.
2. Stir in the chopped scallions and season with a little salt and pepper, to taste.
3. Remove the chicken tenders from the oven and serve with the scallion-cream cheese dipping sauce.
I served mine over a salad and the dipping sauce on the side.
All photos taken by me unless otherwise stated.
