Ingredients ?

Japanese style pork cutlet

Pork tenderloin 250g (2 pieces)

Rice wine 10g

Salt 2g

Flour 10g

Egg 1

White pepper 1/4 tsp (1.25 ml)

Breadcrumbs moderate amount

Cabbage 1/4pc

Plants of cabbage

Egg yolk salsa (mayonnaise) moderate amount

Teriyaki sauce moderate amount

Udon noodles in broth

Water 1200g

Dried shiitake mushrooms 4-5 pcs

Dried seaweed 15cm*10cm 1 piece

Mullet blossom 40g

Japanese-style soy sauce 2 tablespoons ( 30ml)

Wet Udon Noodles 2 packages (400g)

Some salt

Some shredded seaweed

How to make Japanese Fried Pork Cutlet + Udon Noodles ?

First look at making the udon noodles. Cut out a piece of dried seaweed and cut the dried seaweed into thin strips.

Fresh the kelp strips and dried shiitake mushrooms to remove any surface dust, and soak them in 1200ml of water for about 4 hours until they are completely soaked.

Pour the soaked kelp and shiitake mushrooms together with the soaking water into a Liren electric stove, heat the water over high heat to bring it to a boil, then cover the pot with a lid and cook over low heat for 5 minutes.

After cooking, fish out the kelp and mushrooms (set the mushrooms and kelp aside, don't throw them away).

Pour in the woodruff and cook for 1 minute.

After cooking, pour the broth into a large bowl and let it sit for half an hour so that the woodruff settles to the bottom.

Sift the broth through a sieve to remove the mokumeboshi (squeeze the water out of the mokumeboshi) to get a clear, transparent broth. This is the soup base for making udon noodles. Once the soup is ready, it can be stored in the refrigerator for 1 day. You can use it anytime. You can make 2 bowls of udon noodles with this soup.

Pour the soup into an electric pot and bring it to a boil over high heat, then pour in the udon noodles and add the seaweed and shiitake mushrooms that you cooked when you made the soup. Bring to a boil and cook on medium heat for just 2 minutes.

Pour the noodles into a bowl with the broth, seaweed and shiitake mushrooms, add a tablespoon of Japanese soy sauce to each bowl of udon noodles, season with some salt according to your taste, and finally sprinkle some shredded seaweed on the surface, and a bowl of udon noodles in broth is ready.

Next, let's look at how to make pork cutlets. Cut the pork loin into two thin slices (thickness of about 1.2cm, not more than 1.5cm). Pat the meat loose with a meat loosening hammer or the back of a knife. Pour on the rice wine and white pepper and salt and coat well.

Spread the meat and marinate for 20 minutes (you can cover with plastic wrap to prevent the surface from drying out).

Pat both sides of the meat with a thick layer of flour.

Then dip them in the whole egg mixture to coat the surface.

Then place in the breadcrumbs to coat the top.

Pour a small amount of vegetable oil into an electric skillet and heat the oil over high heat, then lower the heat. Add the cutlets and fry over low heat.

Keep frying until the cutlets are golden brown on both sides and remove from the frying pan. It takes about 4-5 minutes to fry. If you want to reduce the greasiness, you can re-fry the pork chops. (After removing the pork chops, heat the oil over high heat, put the pork chops back into the frying pan, and fry them over high heat for about 10 seconds and remove them from the frying pan. This operation will leave less oil left in the pork chop).

Fry the pork chops, cut them into pieces and put them on a plate.

Japanese deep-fried pork cutlets are usually served with cabbage, and the refreshing shredded cabbage reduces the greasiness of the pork cutlet. Cut the cabbage into very, very fine shreds.

Put the shredded cabbage on a plate with the pork cutlet. Serve with some small tomatoes with mayonnaise salsa and teriyaki sauce