Shiso Leaf Tonkatsu
This is a convenient, knife-free tonkatsu (pork cutlet) recipe made by rolling up sliced pork ends with shiso leaves. The refreshing flavor of the shiso and the juicy, savory pork make a perfect pair, ideal for bento boxes or dinner.
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🍳 Cooking Flow
Wipe the shiso leaves dry and remove the stems → Massage seasonings and potato starch into the sliced pork, then mix in torn shiso leaves and shape into rounds → Coat with flour, dip in batter, and coat with breadcrumbs → Deep-fry at 170°C (338°F) for about 6 and a half minutes total, then let rest for 3 minutes to finish cooking with residual heat
Cooking Steps
Brief Cooking Order
Wipe the shiso leaves dry and remove the stems → Massage seasonings and potato starch into the sliced pork, then mix in torn shiso leaves and shape into rounds → Coat with flour, dip in batter, and coat with breadcrumbs → Deep-fry at 170°C (338°F) for about 6 and a half minutes total, then let rest for 3 minutes to finish cooking with residual heat
Introduction
This is a convenient, knife-free tonkatsu (pork cutlet) recipe made by rolling up sliced pork ends with shiso leaves. The refreshing flavor of the shiso and the juicy, savory pork make a perfect pair, ideal for bento boxes or dinner.
Step 1
Quickly rinse the shiso leaves, pat them dry with a paper towel, and remove the stems by hand.
Step 2
Place the sliced pork in a bowl and wipe off any excess moisture with a paper towel.
Step 3
Add 1/2 teaspoon of sugar and 1 tablespoon of sake, massaging well by hand until the sugar granules are no longer felt.
Step 4
Add 1 tablespoon of potato starch and an appropriate amount of salt and pepper, then massage again.
Step 5
Tear the shiso leaves into bite-sized pieces, add them to the bowl, and mix until evenly distributed.
Ingredients List
Important Notes
💡 Pat the pork dry to remove excess moisture before seasoning to reduce any unwanted odor.
⚠️ The coating is fragile right after entering the oil, so avoid touching the cutlets until the coating has set.
🍳 After frying, let them rest on a wire rack for about 3 minutes; the residual heat ensures they remain fluffy and juicy inside.
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