How to Prepare Perfect Shiso and Cheese Filled Tonkatsu Rolls

How to Prepare Perfect Shiso and Cheese Filled Tonkatsu Rolls Delicious, fresh and tasty.

Shiso and Cheese Filled Tonkatsu Rolls. They roll-thinly pounded cuts of pork over a thick block of mozzarella cheese, fry them up perfectly and cut them right down the middle. We made the original version ( here ). Cut the cheese and shiso leaves in half.

Steamed nabe (hot pot dish) with a freshly fried pork cutlet cooked in soy sauce, flavored soup and an egg.

Cut a large slit through the side of the pork chops.

Place the cheese in the pocket of the pork chop.

You can have Shiso and Cheese Filled Tonkatsu Rolls using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Shiso and Cheese Filled Tonkatsu Rolls

1. You need 12 slice of Thinly sliced pork.

2. Prepare 6 of leaves Shiso leaves.

3. Prepare 3 of Processed cheese.

4. You need 1 dash of Salt and pepper (for seasoning).

5. Prepare 1 of Plain flour.

6. You need 1 of Egg.

7. Prepare 1 of Panko.

8. You need 1 of Tonkatsu sauce.

Dredge the pork in the flour, shaking off excess.

Dip the pork in the egg, then roll evenly in the bread crumbs then back into the. Войти.

It's very popular among young students here.

Savory, salty and cheeesy. what's not to like?

Shiso and Cheese Filled Tonkatsu Rolls instructions

1. Cut the pork sinews, pound the sinew with the back of a knife, and cut the cheese cubes in half..

2. Place a shiso leaf on top of the pork meat, place the cheese on top, and roll it up tightly. Squeeze both ends as you roll so that the cheese does not come out the sides..

3. Coat the rolls from Step 2 in flour, whisked eggs, and panko in that order..

4. Fry in medium heat oil, take them out temporarily once you feel they have fried enough, turn the heat to high, and fry again; this will make them crisp..

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating.

The meat stays super juicy during the quick frying time.

Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.

To fill the pork loin with cheese, it needs to be cut crosswise (also called butterfly).

Laying the pork loin on a cutting board, holding the knife parallel to the For example, a rolling pin, a cast iron pan or even a heavy dictionary.