It was tonkatsu - deep fried pork cutlet class with guests from the UK today.
Dusting flour, dipping in beaten egg and then covering with bread crumbs is the classic way to make tonkatsu but I use batter to replace flour and egg. This way, bread crumbs stick to pork well and fried tonkatsu becomes a lot crispier.
Here is the short movie from the class today. I like the frame in which they are beating pork using the back of knife. They look so happy with knives in their hands !
Thank you so much for joining the class today ! I really enjoyed cooking with you :-)
Hi ! I'm Yoshimi. Here are some updates on TOKYO KITCHEN, Japanese food, Asakusa, Tokyo and more.