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Japanese Pork Cutlet (Tonkatsu) using Thinly Sliced Meat with Japanese Plum (Ume), Green Shiso Leaves and Cheese - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese Pork Cutlet (Tonkatsu) using Thinly Sliced Meat with Japanese Plum (Ume), Green Shiso Leaves and Cheese.
Here is the Japanese cutlet (tonkatsu) with pork loin, sandwich with green shiso leaves, Japanese plum (ume), and cheese. By using batter mixture for skin, breadcrumbs will properly stick, and will give a crispy texture. The melting cheese, the acidity of ume, and the flavor of green shiso leaves are refreshing and delicious. Please try it out and hope you like it.
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Cook time

20 minutes

Ingredients
2 servings

  • Pork loin
    300 g
  • Salt and pepper mix
    1/4 tsp
  • Green shiso leaves
    2 sheets
  • Japanese pickled plum paste (Bainiku)
    1 tsp
  • Sliced cheese
    2 sheets
  • バッター液
  • Cake flour (Pastry flour)
    3 tbsp
  • Eggs
    1
  • Water
    1.5 tbsp
  • Panko-breadcrumbs
    3 tbsp
  • Frying oil
    as needed
  • Japanese worcestershire sauce
    as needed
  • Cabbage
    20 g
  • Cherry tomato
    4

How to make

  1. 1. Cut off the stems of the green shiso leaves and cut in half.
  2. 2. Cut the sliced cheese in half.
  3. 3. Pile two slices of pork loin, top with Japanese pickled plum paste (bainiku), Step 1 and Step 2, then pile two more slices of pork loin. Repeat the process one more time, and sprinkle salt and pepper mix on both sides.
  4. 4. Put the batter ingredients into a bat and mix with a whisk.
  5. 5. Dip Step 3 entirely into it, and sprinkle with breadcrumbs.
  6. 6. Pour 1-inch depth of frying oil into a pot, heat to 170℃ (338°F), add Step 5, and deep fry for about 3 minutes until golden brown and cooked through, then drain off the oil.
  7. 7. Arrange on a plate, pour Japanese Worcestershire sauce, garnish with cabbage and cherry tomatoes, and it's ready to serve.

Tips for cooking

When making the batter mixture, mix it well with a whisk instead of cooking chopsticks to prevent the cake flour (pastry flour) from having some lumps.

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