Simple Way to Prepare Quick Japanese Hito-kuchi Katsu (mini deep fried pork cutlets)

Hello everyone, I'm Louise and welcome to our recipe website. Today I show you how to cook an unusual dish: Japanese Hito Kuchi Katsu (fried mini pork cutlets) step by step instructions. This is one of my favorite gastronomic recipes. This time I'm going to make it a little unique. It will smell and look great.

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The taste quality of Japanese Hito-kuchi Katsu (fried mini pork balls) is influenced by many things, from the type of ingredients, the choice of fresh ingredients, to the skill of cutting, cooking and baking them. serve If you want to make delicious Japanese hito-kuchi katsu at home, don't worry, because if you already know how to make it, this dish can be used as a special dish.

As for the number of servings to make Japanese Hito-kuchi Katsu (Fried Mini Pork Balls), it is 8-10 pieces. So make sure this portion is enough to feed yourself and your beloved family.

To start this recipe, we first need to prepare some ingredients. You can make Japanese hito-kuchi katsu (fried mini pork balls) with 6 ingredients and 10 steps. How to cook it.

Katsu - A quick, easy and healthy version

Ingredients and seasonings for making Japanese hito-kuchi katsu (fried mini pork cutlets):

1. 1 kilogram of pork
2. 8 tablespoons of all-purpose flour
3. 1 large egg
4. 10 tablespoons panko (buy panko, not breadcrumbs)
5. Salt and pepper to taste
6. Olive oil for frying

Cooking Instructions for Japanese Hito Kuchi Katsu (Fried Mini Pork Cutlets).

1. Slice the fillets diagonally, each piece should be about a centimeter thick, about the size of a palm (or smaller).
2. Beat the meat with a hammer so that the thickness is uniform.
3. Lightly salt and pepper the meat on both sides and then coat each piece with flour. (I do steps 1-3 on the same cutting board)
4. Beat the egg in a bowl – add 1-2 tablespoons of water and mix well, spread the panko on a large plate. Set both aside
5. Work one piece at a time. First dip the meat in the egg mixture, turn to coat on both sides, transfer to a panko plate and press the panko on both sides - place on a clean plate and move on to the next part.
6. Heat the oil in a large, deep pan (you don't need a lot of oil, 1-2 cm is enough). Drop in a piece of panko and if it touches the bottom of the pan within 1 second and floats to the top with bubbles, the oil is at the right temperature!
7. When the oil is hot, place the meat in the oil - don't overcrowd the pan and don't touch them until they start moving on their own in the pan.
8. When the meat starts to move and float in the oil, it can be turned. Fry on the other side until golden brown on both sides (3-4 minutes per side).
9. Place the fried pieces on a paper towel-lined rack and remove excess oil while the rest of the pieces cook.
10. Served with Okonomi sauce! (available online at Rakuten)

You'll also find that as you gain experience and confidence, you'll increasingly improvise as you wander and tailor your meals to your personal preferences. Whether you prefer fewer or more ingredients or want to make a recipe more or less spicy, you can make simple changes to achieve this goal. In short, you'll start creating your own meals in no time. And that's one thing you definitely can't learn when it comes to basic beginner cooking skills, but you never will if you don't master these simple cooking skills.

So we'll wrap things up with this special dish, an easy way to make quick Japanese hito-kuchi katsu (fried pork chops). Thank you very much for your time. I am sure you will make it at home. There will be interesting home cooking. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Go cook!