INSIDE-OUT TONKATSU ROLLS
What To Cook Today recipe - Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 of 5 oz pork shoulder steaks (, each about 1-inch thick)
- Salt and pepper to season
- Flour-for coating
- 1 small egg (, beaten)
- Bread crumbs-for coating ((you can use panko bread crumbs or regular bread crumbs))
- Sunflower or vegetable oil-for deep frying
- 2 Tbsp Japanese mayonnaise
- 6 small sheets of toasted nori seaweed
- 1/2 fresh partly ripen avocado (, cut into long strips. Don't use the fully ripen one as they will be too soft)
- About 1/2 cup white sesame seeds ((optional))
- 1/3 portion of cooked sushi rice (see notes)
- Soy sauce
- Wasabi
- Pickled ginger
Instructions
- 1
Cover each pork steak in flour, then dip in beaten egg and coat with breadcrumbs
- 2
Make a few small cuts around the edges of each pork steak so they will cook without shrinking. Season with salt and pepper
- 3
Heat the oil for deep-frying in a deep saucepan. Check the temperature by dropping a few breadcrumbs into the oil-if they float immediately, it is at the correct temperature (340F)
- 4
Deep-fry each pork steak on medium heat until they are cooked through and golden brown. When cooked, drain on a rack or some paper towels to remove and excess oil. Slice the pork into bite-sized pieces and set aside
- 5
Divide the rice into six equal portions. Lay a plastic wrap on top of the rolling mat with the longest end of the mat toward you
- 6
Wet both hands with cold water to prevent sticking. Grab one of the rice portion and spread an even layer on the plastic wrap, leaving 3/4-inch of the mat visible at the end farthest away from you
- 7
Spread a thin layer of mayonnaise on the rice at the end nearest you. Lay one nori seaweed on top of the rice. Place about 2-3 tonkatsu strips on the end near you in a line. Place few avocado strip next to the tonkatsu
- 8
Fold the mat over, starting with the end near you, and tucking in the end of the nori to start the roll. Keep rolling, lifting up the mat a you go and keeping the pressure even but gentle until you finish the roll. Moisten the end with water to seal the roll
- 9
Remove the roll from the mat and roll it into the sesame seeds if using. Run the knife (make sure it is a sharp knife) you are going to use to cut the sushi with cold water. Cut the roll into 4 equal pieces and place on serving platter. Serve with soy sauce, wasabi and pickled ginger if you like