Bifu Katsu

BifuKatsu-JCBorlongan

Bifu Katsu

BifuKatsu-JCBorlongan
BifuKatsu-JCBorlongan

Servings: 3 | Total Time: 15 minutes

 Ingredients

  • 400g SirLoin (about 1.5 inches thick)
  • Bread Crumbs (better use Panko sold by Japanese Groceries in manila)
  • Egg
  • All-purpose Flour
  • Salt
  • Pepper
  • Frying Oil

Tools & Equipment

  • Meat Mallet
  • Deep-frying Thermometer (Optional)
  • Plastic Wrapper
  • Paper Towels
  • Strainer

Procedure

1. Defrost the meat.

BifuKatsu-JCBorlongan
BifuKatsu-JCBorlongan

 

 

 

 

 

 

 

2. Place the meat in the plastic wrapper.

BifuKatsu-JCBorlongan
BifuKatsu-JCBorlongan

 

 

 

 

 

 

3. Pound the meat until it’s about 3/4 inches thick using your meat mallet.

4. Remove the meat on your wrapper and dry the it with paper towels on all sides.

5. Season with salt and pepper.

BifuKatsu-JCBorlongan
BifuKatsu-JCBorlongan

 

 

 

 

 

 

6. Dredge the pounded pork one at a time in flour, then eggs.

7. Coat and cover all corners of your meat with fresh bread crumbs

BifuKatsu-JCBorlongan
BifuKatsu-JCBorlongan

 

 

 

 

 

 

 

8. Prepare the pan and heat frying oil to medium temp or 325°F / 160 C.

BifuKatsu-JCBorlongan
BifuKatsu-JCBorlongan

 

 

 

 

 

 

 

9. Deep-fry for around 7 minutes until golden brown.

10. Lift from pan and strain for a minute.

11. Slice the katsu depending on your preferred thickness.

12. Best serve with cabbage salad , miso soup, tonkatsu sauce, and of course with steamed rice!

Itadakimasu! =)

Comments

comments