Katsu Shichimi
Introduction
Katsu Shichimi is a flavorful Japanese dish that combines the crispy textures of pork cutlet with the vibrant heat of shichimi togarashi, a seven-spice blend. This fusion not only embodies the rich culinary traditions of Japan but also highlights the innovative twists that modern chefs bring to classic dishes. Shichimi togarashi traces its origins back to the Edo period, showcasing a versatile condiment used to elevate the simplest of dishes. Whether you're a culinary novice or a seasoned kitchen veteran, this recipe offers a delightful exploration into Japanese cuisine.
Ingredients
Preparation
Step 1: Prepare the Ingredients
Begin by preparing the pork cutlet. Trim any excess fat and use a meat mallet to flatten it to approximately 1/2 inch thickness. Season both sides generously with salt.
Step 2: Coat the Pork Cutlet
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the egg until smooth. Finally, fill the third dish with panko breadcrumbs mixed with a tablespoon of shichimi togarashi. Dredge the pork cutlet in the flour, then the egg, and finally press into the panko breadcrumbs mixture, ensuring it's well-coated.
Cooking Process
Step 3: Fry the Katsu
Heat vegetable oil in a deep skillet or frying pan over medium-high heat. To ensure the oil is ready, insert a small piece of panko breadcrumb; if it sizzles and rises to the surface, the oil is hot enough. Carefully place the pork cutlet into the oil and fry for about 3-4 minutes per side or until the coating is golden brown and crispy. Use a cooking timer if necessary to keep track of the frying time. Once done, transfer to a plate lined with paper towels to drain excess oil.
Step 4: Prepare the Accompaniments
While the katsu rests, thinly slice the cabbage and set aside. Cook the rice according to package instructions.
Enjoying Katsu Shichimi
Serve the pork cutlet with a drizzle of tonkatsu sauce and a side of freshly shredded cabbage and cooked rice. For an authentic touch, pair with pickles and a light miso soup. Relish each bite, appreciating the contrast between the spicy heat of the shichimi togarashi and the rich, savory flavor of the katsu. Use a cooking timer again if preparing multiple servings to maintain consistency.