April 9, 2007

tonkatsu and miso soup

panko breaded tonkatsu or pork loin cutlets ( above )

homemade miso soup
Now I have some dried wakame or seaweed, I finally made the homemade miso soup that I wanted to make since that day I bought some miso paste from the Korean/Japanese market we visited. The light miso soup set the mood for our Japanese-inspired meal of tonkatsu. Thinly sliced pork loin cutlets were sprinkled with some lemon juice then seasoned with salt and pepper and breaded with panko (Japanese breadcrumbs) instead of the regular kind, then pan-fried. The panko makes a crispier coating for the pork. For the dip, I just mixed some hot chili sauce with a little soy sauce.

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