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With Japanese Plum (Ume) and Green Shiso Leaves! Soft Mille-feuille Pork Cutlet (Tonkatsu) - Recipe Video

A simple and easy to understand recipe video shows how to make With Japanese Plum (Ume) and Green Shiso Leaves! Soft Mille-feuille Pork Cutlet (Tonkatsu).
By using thinly sliced pork loin, you can make a soft pork cutlet (tonkatsu)! Sandwich Japanese plum (ume) and green shiso leaves in a mille-feuille so that you can eat it refreshingly even if it's a deep-fried food. We serve with grated daikon radish this time, but you can also enjoy it with sauce.
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Cook time

20 minutes

Ingredients
2 servings

  • Pork loin
    200 g
  • Green shiso leaves
    4 sheets
  • Japanese pickled plum paste (Bainiku)
    15 g
  • Cake flour (Pastry flour)
    50 g
  • Eggs
    1
  • Panko-breadcrumbs
    50 g
  • Daikon radish
    50 g
  • Ponzu sauce
    1 tbsp
  • Frying oil
    as needed

How to make

  1. Prepare. Grate the daikon radish and set aside.
  2. 1. Cut the green shiso leaves in half.
  3. 2. Place 2 pieces of Step 1 on the pork loin and spread Japanese pickled plum paste (bainiku) on top. Add another layer of pork loin.
  4. 3. Repeat Step 2 and press the edges with a fork.
  5. 4. Coat them with cake flour (pastry flour) well then coat them in the order of egg and breadcrumbs (panko).
  6. 5. Deep-fry for about 6 minutes in oil heated to 170℃ (338°F).
  7. 6. Cut into bite-sized pieces, arrange on a plate, and drizzle ponzu sauce. Garnish with grated daikon radish and it's ready to serve.

Tips for cooking

You can use both tubes (paste) or crushed plum. The key is to layer the plum and green shiso leaves without them coming out from the meat.

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