Sapporo Katsu Sticks
Sapporo Katsu Sticks are a delightful twist on the traditional Japanese dish, tonkatsu. Originating from Sapporo, the main city of Hokkaido, this version is famous for its unique presentation and the integration of local flavors. Hokkaido is known for its high-quality dairy and aromatic herbs, both of which are vital to this variant of katsu. By turning tonkatsu into sticks, it becomes a convenient and flavorful snack, perfect for on-the-go meals or as an appetizer in a cozy izakaya (Japanese pub).
Ingredients
- Pork loin
- Salt
- Black pepper
- Flour
- Eggs
- Panko breadcrumbs
- Cooking oil (vegetable or canola)
- Cabbage
- Soy sauce
- Katsu sauce
Preparation
Start by preparing the pork loin. Slice it into long stick-like strips, ensuring they are uniform in thickness. This consistency will help in even cooking. Season the meat generously with salt and pepper to enhance its natural flavors.
Breading Process
Create a breading station with three separate shallow dishes: one with all-purpose flour, another with beaten eggs, and the third with panko breadcrumbs. Coat each pork strip first in flour, shaking off any excess, then dip in the eggs, and finally roll it in the panko breadcrumbs. Set them aside on a tray ready for frying.
Frying
In a large frying pan, heat enough cooking oil to submerge the sticks about halfway. The oil should be heated to medium-high, ensuring a quick and even fry. Use a cooking timer set to 2-3 minutes per side and fry the breaded pork strips in batches to avoid overcrowding. They should be golden brown and crisp on the outside, yet juicy inside.
Serving Suggestions
Present the Sapporo Katsu Sticks on a platter garnished with shredded cabbage. For dipping, a side of katsu sauce and a small bowl of soy sauce complements the dish well. These katsu sticks are ideal for a hearty snack or a distinct addition to any meal. Enjoy them with a cold glass of Sapporo Lager or a warm cup of green tea for a truly immersive experience.