Very tasty recipe...marinating and tenderizing (pounding) before making it helps. Also, the CUT of meat you use is KEY. If it is dry, you prob used cheap meat. In Japan we have HIRE (white meat) and ROSU (dark meat) - even good quality white meat will be super juicy.
Of course this dish does not stand alone - you NEED sauce! The Japanese do not eat this without sauce...it would be the unthinkable. Please try authentic Tonkatsu sauce, or...if in a pinch, some A1 steak sauce. Don't try it w/out some dressing, otherwise it is pointless to make it. :(
Served with thinly sliced lettuce salad, mini tomatoes for presentation...great. Lettuce reduces...er compliments the greasiness of the fried meat. Also, if you have non-meat lovers, the same technique can be used for SHRIMP. Very tasty...but be sure to cut the tail to prevent juices from flying, and make incisions along the body to make the shrimp stand straight after frying.
Fat-concerned folks: please fry panko in oil...then do like 'shake and bake' - then...bake...similar results...not AS tasty but definitely easier on the waist.
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Very tasty recipe...marinating and tenderizing (pounding) before making it helps. Also, the...