Today’s dinner was Tonkatsu (Japanese Pork Cutlet).  It’s been a long time since we had this, the first time to cook at home since we moved from Singapore, although we did have it in Paris during our trip there in March.

わたしはトンカツはフィレ肉の方が柔らかくて好きなのですが、今日は先日 Petworth のお肉屋さんで「とりあえず」買って真空パックにしていたポークステーキ(ロース)を使いました。今日は初めて、低温調理器 Anova で63度にセットして1時間調理してからパン粉をつけて揚げ焼きにしてみました。豚肉は中まで火が入らないとと思っているので(日本ではピンクのものも最近出てきますが。。。)ついつい揚げすぎてしまうのですが、低温調理してあれば安心。小麦粉、卵、パン粉という付け方だと低温調理した状態のものにしっかりパン粉がつかないそうなので、パン粉の前に小麦粉と卵とお水を混ぜたものを使い、2度付しています。

I prefer fillet for Tonkatsu as it’s more tender but we bought 2 slices of “pork steak” in the butcher in Petworth the other day so I used those.  We tried using the Anova (low temperature cooking equipment) for the first time for Tonkatsu – set at 63C and cooked for an hour, then breaded and fried.  As I always worry about cooking the pork all the way through when I make Tonkatsu the usual way I found it more relaxing when it’s already cooked with Anova.  I read that it’s hard to put bread crumbs on it when it’s already cooked like this by usual method of putting flour then egg, so I made a mixture of egg, water & flour before covering with bread crumbs and I repeated the process again.


I also cooked Miso soup using some left-over Minestrone and adding some courgette.  I also made a little Japanese salad of sugar snaps with sesame dressing.  I like the crunchy texture of sugar snaps and they last long in the fridge so I try to buy some when I have a chance.


With Tonkatsu, we always have shredded raw cabbage in Japan, but I haven’t found nice tender cabbage like the Japanese ones here yet.  The white cabbage that looks the most like Japanese one is so tough – it’s OK for things stir-frying and coleslaw but I don’t think you can eat it raw.  Savoy cabbage doesn’t look good raw either.  When I tried this unusual (to me) shaped Sweetheart cabbage before I thought it was tender enough to eat raw so I bought one in a farm shop today, but this one was quite tough.  I sliced it as thinly as I could but it was still tough and wasn’t sweet so I stir-fried it just a little to make it tender enough to eat.



Every time I cook Japanese food, I wish I’d bought a lot more Japanese dishes while we were living in Japan.  I have very few pieces of Japanese dishes so have to use the same ones.  The long plate I used for Tonkatsu and the one for the sauce next to it were made by a Korean artist and I bought them in Singapore.  The dish I used for sugar snap salad is from Jungara in Bali, we have this size and a main dish size ones.  Although we love them I find them hard to use and also hard to store because of the shape.








As for Tonkatsu, I guess the end parts had more fat, I thought “Wow!  So tender!” but the rest was drier than I like.  I don’t know how because it was cooked at low temperature and the outside was cooked for only 10 seconds.  Still, it was nice not to have to worry if it’s cooked through.

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