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Kaki Mochi Crusted Pork Tonkatsu
Recipe - Foodland Kapolei
Kaki Mochi Crusted Pork Tonkatsu
000
Ingredients
All-Purpose Flour, 1 Cup
Pork Cutlet, 2 Pounds
Garlic Salt, 1/2 Teaspoon
Pepper, 1/4 Teaspoon
Maika`i Nori Maki Kaki Mochi, 1/2 Cup
Panko Bread Crumbs, 1/2 Cup
Egg, 1 Egg
Cooking Oil of Your Choice
Directions
Ingredients:
- 1 Cup all-purpose flour
- 2 pounds pork cutlet
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 cup Maika'i nori maki kaki mochi
- 1/2 cup panko bread crumbs
- 1 egg
- Cooking oil of choice
Directions:
- To a plate or shallow dish add flour, garlic salt, and pepper. Stir to combine. To another plate add the egg. Whisk to combine.
- Add Maika'i Nori Maki Kaki Mochi to a food processor and blend until fine crumbs. Add panko and pulse a few times to combine. Pour the mixture onto another plate.
- Dip pork cutlet in flour and coat the surface, then egg, and then the kaki mochi imixture.
- Heat cooking oil in a skillet to 350F. Place pork cutlet in oil and fry for 3-4 minutes on each side or until golden brown.
- Remove from oil and set on a paper to drain the excess oil. Cool slightly and serve.
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Prep Time
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Cook Time
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Servings
Shop Ingredients
Makes 0 servings
Pillsbury All Purpose Flour, 5 Pound
$8.99$1.80/lb
Pork Boneless Sirloin Chops, Value Pack, 1.75 Pound
Member Price
$6.98 avg/ea was $8.73 avg/ea$3.99/lb
McCormick Garlic Salt, 5.25 Ounce
Member Price
$4.69 was $5.39$0.89/oz
Not Available
Maika`i Kaki Mochi Nori Maki, 3.5 Ounce
Member Price
$2.50 was $3.29$0.71/oz
Shirakiku Panko Flakes, 4.02 Ounce
Member Price
$1.59 was $2.39$0.40/oz
Not Available
Wesson Pure Canola Oil, 24 Ounce
$6.69$0.28/oz
Directions
Ingredients:
- 1 Cup all-purpose flour
- 2 pounds pork cutlet
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 cup Maika'i nori maki kaki mochi
- 1/2 cup panko bread crumbs
- 1 egg
- Cooking oil of choice
Directions:
- To a plate or shallow dish add flour, garlic salt, and pepper. Stir to combine. To another plate add the egg. Whisk to combine.
- Add Maika'i Nori Maki Kaki Mochi to a food processor and blend until fine crumbs. Add panko and pulse a few times to combine. Pour the mixture onto another plate.
- Dip pork cutlet in flour and coat the surface, then egg, and then the kaki mochi imixture.
- Heat cooking oil in a skillet to 350F. Place pork cutlet in oil and fry for 3-4 minutes on each side or until golden brown.
- Remove from oil and set on a paper to drain the excess oil. Cool slightly and serve.