Tonkatsu (Japanese Pork Cutlet)

今日のディナーは、トンカツでした。我が家はヒレ肉派。揚げ物は苦手で今日も少し揚げすぎましたが、比較的上手く揚がりました。でも、結構パン粉が落ちてしまうのが残念。そして、色々レシピを見て分厚く4センチくらいに切ったのですが、ちょっと分厚すぎました。衣のサクサク部分も好きなので、もう少し衣の割合が多い方が好み、そして分厚いと当然揚げるのに時間がかかるので、今度はもう少し薄めに切ります。今日はキャベツがなかったので、レタスで代用。でも、やっぱりレタスじゃ違いますね(笑)。お味噌汁の具は玉ねぎ、ジャガイモ、ズッキーニ、ゴマ。ズッキーニが思いの外美味しかったです。

Today’s dinner was Tonkatsu, which is Japanese pork cutlet cor which we used fillet.  I’m not very good at deep-frying, I almost always overcook them worrying about undercooking them and it was slightly overcooked today, too, but just slightly.  After searching recipes, I decided to cut the fillet very thick like some suggested and cut it into 4cm thick pieces, but I felt it was a bit too thick.  I quite like the crispy outside parts so when it’s so thick you don’t get much of it in terms of the ratio and also naturally it takes longer to cook.  Next time I’ll cut it thinner.  We had no cabbage so used lettuce but it doesn’t work so well.  In the miso soup I put onion, potato, courgette and sesame seeds (ground), courgette was nicer than I expected.  (Courgette isn’t a traditional Japanese vegetable.)

 

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それにしてもどんどん日が暮れる時間が早くなっていてびっくりします。一時期は確か日没は9時半ごろだったのに、今は7時半ごろ。アジアと違って日が長い時期と短い時期の差が激しく、これからどんどん日が短くなります。

The days are getting shorter and shorter very quickly.  The sunset in June was around 9.30 but now it’s around 7.30.  Unlike in Asia, the difference of the length of a day between summer and winter is very large.

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