Pork and Onion Kushi Katsu
Ingredients
- 500 gPork tenderloin (cut into 3cm cubes)
- 2 pcYellow onion (cut into quarters)
- 100 gWheat flour (for dredging)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (for breading)
- 750 mlSunflower oil (for frying)
- 200 gWhite cabbage (very finely shredded)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 150 gPanko breadcrumbs
- 100 mlTonkatsu Sauce
Method
A crust that cracks under the teeth, revealing juicy pork and onions that have turned tender and sweet. The oil must sizzle in the pan to achieve that characteristic golden-brown finish.
- 1
Cut the pork tenderloin into regular 3 cm cubes. Cut the yellow onions into quarters, then separate the layers to obtain petals the same size as the meat. Finely shred the white cabbage.
- 2
On small bamboo skewers, alternate a piece of pork and an onion petal. Pack the ingredients tightly so they don't move during cooking.
- 3
Dredge each skewer in flour (shake off excess), then in beaten eggs, and finally in Panko breadcrumbs. The breading should uniformly cover the entire surface for maximum crunch.
- 4
Deep-fry the skewers in oil at 170°C. When the crust is golden brown and rigid, remove them. Let rest for 2 minutes on a wire rack so the heat reaches the center without softening the crunch.
- 5
Serve the skewers hot on a bed of shredded white cabbage and accompany with Tonkatsu sauce for dipping.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the fryer, otherwise the oil temperature drops and the breading becomes greasy.
- The shredded cabbage should be soaked in ice water for 10 minutes to become ultra-crunchy.
How long does this dish keep?
Consume immediately. The breading loses its crunch as it cools down.
