Shiso Leaf Tonkatsu
ID: 817617a2...
This easy-to-make tonkatsu uses pork offcuts and plenty of shiso leaves. You can prepare it simply by rounding the meat by hand, without even needing a knife. By kneading sugar and sake into the meat first, it stays moist, tender, and juicy even after it cools, making it perfect for lunch boxes.
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🍳 Cooking Flow
Wipe the shiso leaves dry, remove the stems, and tear them into suitable sizes by hand. → Knead sugar and sake into the pork, then add potato starch, salt, pepper, and shiso leaves. Divide into 5 portions, round them, and coat with cake flour. → Dip the meat patties into a batter made of egg, water, and cake flour, then coat thoroughly with panko breadcrumbs. → Deep-fry in 170°C oil for a total of 6-7 minutes without touching both sides, then remove and let rest for 3 minutes to finish cooking with residual heat.
Cooking Steps
Brief Cooking Order
Wipe the shiso leaves dry, remove the stems, and tear them into suitable sizes by hand. → Knead sugar and sake into the pork, then add potato starch, salt, pepper, and shiso leaves. Divide into 5 portions, round them, and coat with cake flour. → Dip the meat patties into a batter made of egg, water, and cake flour, then coat thoroughly with panko breadcrumbs. → Deep-fry in 170°C oil for a total of 6-7 minutes without touching both sides, then remove and let rest for 3 minutes to finish cooking with residual heat.
Introduction
This easy-to-make tonkatsu uses pork offcuts and plenty of shiso leaves. You can prepare it simply by rounding the meat by hand, without even needing a knife. By kneading sugar and sake into the meat first, it stays moist, tender, and juicy even after it cools, making it perfect for lunch boxes.
Step 1
Wash the shiso leaves and wipe them thoroughly dry with paper towels.
Step 2
Stack the stems of the shiso leaves and tear them off by hand.
Step 3
Place the pork offcuts in a bowl and wipe off any surface moisture or drip with a paper towel.
Step 4
Add 1/2 tsp sugar and 1 tbsp sake to the pork and knead thoroughly by hand. Kneading before adding salt or potato starch makes the meat tender.
Step 5
Add 1 tbsp potato starch and a dash of salt and pepper, kneading well to incorporate.
Ingredients List
Important Notes
💡 To ensure the meat is tender, make sure to thoroughly knead the sugar and sake into the meat first, before adding the salt or potato starch.
⚠️ When starting to fry, the coating can easily peel off. Avoid touching the meat with chopsticks for the first 2 minutes until the coating has hardened.
🍳 If the meat patties are too thick, it will be hard for the inside to cook through, so shape them into a flat, uniform thickness.
✨ Including a step where you let the meat rest for about 3 minutes after frying ensures it stays moist and juicy without drying out.
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