今日の夕食は、とんかつでした。我が家は、脂が苦手なのでフィレカツ派。苦手だった揚げ物ですが、温度計を使うようになって上手く揚がるようになりました。よく、１７０度から１８０度で揚げると言われますが、わたしはもっと低めの１４０度くらいから揚げ始めて最後に１８０度くらいになるように揚げるとちょうど良い色になった頃に具合良く揚がります。粉は薄力粉より強力粉にして、玉子とパン粉は２度つけると外側はカリッカリになり中は柔らかく揚がるように思います。

厚めに切って包丁の背で両面をトントン叩いて柔らかくして、塩胡椒して、強力粉、卵液、パン粉、卵液、パン粉。ソースは、とんかつソース、粒マスタード、すりごま。

Today’s dinner was Tonkatsu, which is Japanese Pork Cutlet.   I used to be bad at deep-frying because I was worried about not cooking enough and ended up over-cooking, but since I started using a thermometer I can deep-fry well.  We are usualy told to fry meat like pork in 170-180C oil but I find it a lot easier to start frying at around 140C and let the temprature go up slowly to 180C, that way when it is nice and brown outside inside is cooked but still tender and juicy.  I cut the fillet of pork into inch thick pieces, tenderise them using the back of a knife by tapping on both sides, then put it in strong flour (I find strong flour better than all purpose flour), tap it so excess flour falls off, put it in egg (that has been whisked lightly to mix white and yolk), then cover it with breadcrumbs, put it back in the egg again and then give it a final coating of breadcrumbs.  Then deep fry them.  The sauce is a mixture of Tonkatsu, whole grain mustard and roasted and crushed sesame seeds.