Japanese-Style Baconlette Tonkatsu
A twist on the classic Japanese dish, tonkatsu, using crispy baconlette and a light batter.
Ingredients
- ●4 slices Baconlette
- ●1 cup Panko breadcrumbs
- ●1/2 cup All-purpose flour
- ●1 Egg
- ●1 cup Vegetable oil
- ●1/4 cup Tonkatsu sauce
- ●2 tablespoons Rice vinegar
- ●1 teaspoon Sesame oil
- ●1 tablespoon Sugar
- ●4 Cucumber slices
- ● Tonkatsu garnish (shredded daikon, shredded shiso leaves)
Instructions
- 1
1. Cut the baconlette into thin slices.
- 2
2. In a shallow dish, mix together the flour, a pinch of salt, and a few grinds of pepper.
- 3
3. In a separate dish, beat the egg.
- 4
4. Pour the panko breadcrumbs onto a plate.
- 5
5. Dip each baconlette slice into the flour mixture, coating both sides, then into the egg, and finally into the panko breadcrumbs, pressing gently to adhere.
- 6
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- 7
7. Add a few of the breaded baconlette slices to the skillet (do not overcrowd).
- 8
8. Cook for about 2-3 minutes on each side, or until golden brown and crispy.
- 9
9. Remove the tonkatsu from the oil and place on a paper towel-lined plate to drain excess oil.
- 10
10. Repeat with the remaining baconlette slices.
- 11
11. To make the tonkatsu sauce, combine the tonkatsu sauce, rice vinegar, sesame oil, and sugar in a small saucepan.
- 12
12. Bring to a simmer over medium heat and cook for about 2 minutes, or until slightly thickened.
- 13
13. To serve, place a few slices of the tonkatsu on a plate, top with a spoonful of the sauce, and garnish with cucumber slices and a sprinkle of shredded daikon and shiso leaves.
- 14
14. Serve immediately.