Fried pork as in Japan

Steps

for the marinade

• Slice the filet mignon in 7 pieces of a 1,5cm width (~40gr each)
• Spread the pieces in a pan that can hold the marinade
• Peel and chisel finely the garlic
• In a bowl, stir together:
  • the soy sauce
  • the mirin
  • the pepper
• Add the garlic and stir again
• Pour the sauce onto the meat and turn them over and over to coat them with the sauce
• Cover with plastic wrap, in close contact with the meat, and refrigerate for 30’

for the breadcrumbs coating

• Wash and cut-off the top and the bottom of the spring onions
• Slice them in fine rounds
• Prepare 2 dishes:
  • One with the egg white, beaten, and with the spring onions
  • The other one with the breadcrumbs
• Take a piece of meat (drained) and pass it over the egg white, turn it all over, then turn it all over the breadcrumbs to coat it well
• Spread the pieces of meat onto a plate
• Repeat the same routine again for all pieces of meat, passing them first from the egg white and then from the breadcrumbs
• Spread the meat onto a plate and let it rest into the refrigerator for 1h

for the tempura sauce

• 30’ before the end of the resting time of the meat, start preparing the sauce (*) (*)
• Peel and grate the ginger
• Peel and chisel finely the garlic
• In a small casserole, add the saké, and turn the heat on
• Once it starts to boil, remove it from heat and flambé the sake
• Start turning the casserole until the flame goes away
• Add the soy sauce
• Stir
• Place it again over the heat and wait until it boils
• Pour the sauce into a bowl
• Add the ginger and the garlic
• Add the sesame oil
• Stir with a teaspoon
• Cover-up and let it rest

for frying

• Heat-up a pan
• Add the special oil for frying
• Once it’s hot, add the pieces of meat, and turn them over until they are golden on all sides

for serving

• If there are two of you, split the sauce in two beautiful bowls or share the same bowl (if you prefer) and serve it with the meat
• If you are all alone, pour the sauce in a beautiful bowl as well, and serve it with the meat
• Dip small pieces of meat into the sauce and enjoy while it lasts because it’s simply a marvel!
• So good!
• :-)

What’s the story behind this recipe?

This recipe is prepared in the tonkatsu way, which is a Japanese dish introduced in Japanese Cuisine thanks to a western influence! Ton means pig, and katsu comes from the word cutlet, which comes from the French word côtelette !

When I eat this dish for the first time, I really loved the sauce and the way it goes well with the meat! It’s simply amazing how strong its taste is, and how it couples well with the meat! Just marvelous!

Just give it a try because it really worth waiting the resting time to be over! As the French say, you have nothing without giving something!

It’s up to you!

Inspiration

This recipe was inspired by a recipe in French that can be found in the French online magazineAcadémie du Goût which means the Academy of Taste! It comes from the Great French Chef called Alain Ducasse and this is serious business! Take a glimpse if you speak French!

(*) the longer you leave the sauce infuse, the stronger the taste will be