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Pork Tonkatsu and Fried Rice Dinner - Rat Ramblings [entries|archive|friends|userinfo]
Nicodemus

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Pork Tonkatsu and Fried Rice Dinner [Jun. 5th, 2012|09:11 pm]
Nicodemus


This is the dinner I prepared Sunday. My first time doing a tonkatsu preparation though that's certainly similar to other battered foods I've made. Still, I was rather pleased how this came together.

Tonkatsu pork served over vegetable fried rice with a side of dry sauteed squash and an egg

One of the nice things about this meal is that it's all inexpensive ingredients; there's nothing fancy in here. For the tonkatsu, one thin-cut pork chop battered with egg and panko bread crumbs and seasonings. The fried rice is jasmine rice and a frozen veggie mix (supplemented with an extra can of baby corn because we all like that) and soy sauce and five spice powder. Plus squash and an egg for sides.

The dry sauteed squash is not a traditional preparation. I'll admit the squash gets a little soggy. But I really like the flavor you get with it -- a bit of a grilled note under the soy and garlic.

Very satisfying meal, overall. Took a bit of preparation for the tonkatsu but otherwise it was pretty much brought together quickly.

(BTW, credit to kit_ping for the yummy photo!)
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Comments:
[User Picture]From: mothermonster
2012-06-06 05:26 am (UTC)
Looks very yummy!!
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[User Picture]From: nicodemusrat
2012-06-06 09:16 pm (UTC)
Thank you! I'll have to cook for you guys again sometime when we're down.
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[User Picture]From: regalpewter
2012-06-06 04:14 pm (UTC)
One of my favorite meals is tonkatsu. You can use the same preparation method with shrimp or chicken breast; Just need to beat the breast thin or cut into strips/fingers.
I actually buy a commercial 'Tonka' sauce for use with this, it's a ketchup-y meets soy product, there are recipes for it on the web. For the lighter meats I make a sesame ginger sauce.
With the Fried rice two tricks that I use are;
Using oyster sauce instead of soy to flavor the rice. It's cheap enough at Asian markets, and I am finding it in regular super markets in the ethnic foods section. My other trick is to beat an egg and slowly drizzle it into the side of the wok while keeping the rice moving, only letting it hit the egg after the egg hits the metal, so that there are strips of egg through out the rice.
The zucchini looks lovely, I may try a dry saute with it at some point. I'm getting tired of my oil (EVOO) and garlic method.
YIS,
WRI
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[User Picture]From: nicodemusrat
2012-06-06 06:48 pm (UTC)
Actually, I do use a touch of oyster sauce in my fried rice (or black bean sometimes) though I didn't mention it.

I like the egg suggestion. If I'm doing egg, I generally do that separately ahead of time, chop it, and add it to the rice at the end. But this could save a step!

I didn't have proper tonkatsu sauce so there's a thin drizzle of teriyaki across the pork. No heavy sauce in this meal as such; mostly blended in the rice and squash.
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[User Picture]From: regalpewter
2012-06-07 10:52 pm (UTC)
Recently, I caught a Japanese Cooking show on the NHK network (Japan State TV channel) called "Itadakimasu" about Tonkasu, As it turns out the 'Katsu' or Tonka sauce is an adaptation of the west's Worcestershire Sauce, generally a dilution of the western sauce. as the Japanese prefer to dip into a sauce rather than drip it onto food. Also, tonkatsu is a adaptation of Portuguese frying methods.
A good recipe for home made sauce can be found here:
http://www.food.com/recipe/tonkatsu-sauce-24158

I'm glad to here that the Oyster sauce made it to the party. The egg truck takes practice to learn, as you are pouring with the left hand, while the right is keeping the other ingredients moving in the wok. But it can look really impressive to folks who have never seen it.
Though If I really want to make them scratch their heads, I grab my square omelet pan and Chopsticks and make tomago...

YIS,
WRI
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[User Picture]From: nicodemusrat
2012-06-08 07:21 pm (UTC)
Oh my, making tamago properly with chopsticks? *swoons* Nice nice. :)

Thanks for the recipe link. I'd never thought to make the sauce from scratch. So many of the chinese sauces I'm used to require odd ingredients, blending, and aging so that it just didn't occur to me!
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[User Picture]From: regalpewter
2012-06-09 05:49 am (UTC)
That's the thing that I love about Japanese cooking, simple basic work respecting the food. I did have to laugh tonight; I was making wiener schnitzel and did not have any regular breadcrumbs in the house. So I used panko instead, essentially turning the dish into tonkatsu until I put the gravy onto it and the Gebratenenpilzpfannenkuchen,
and added green beans with spatzle...
YIS,
WRI
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[User Picture]From: baccala_30
2012-06-06 08:39 pm (UTC)
That looks great. :)
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[User Picture]From: nicodemusrat
2012-06-06 09:17 pm (UTC)
Thanks! :)
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