It's been a while since I deep fried anything. The large amount of oil needed, the heat it produces in the kitchen (not to mention the lovely fry scent throughout the house).. So long story short I burnt the panko crust a little.. The oil was too high.
At this moment I'm guessing the center is still a bit pink but I always let the carryover heat do the last 20% or so of the cooking for a nice moist cutlet. This piece didn't take long to cook because the pork loin used was the wafer shabu-shabu cut. The method commonly known in Japan as the Mille-feuille Tonkatsu.
As one would guess extremely tender. The center was nice and moist but because of the too high heat, the edges were too well done for my liking.
I haven't found a butcher that would cut the pork with a deli slicer for me yet and I'm paying a small premium for the Shabu Shabu cuts at Asian markets. Sometimes up to two dollars more per pound. If I had my own deli slicer though... Hmm.. :)
I give my Tonkatsu a C+ today. And next time I'll actually follow through with making my own nama-panko. The few slices of shokupan I had left out wasn't stale enough to grate this morning.
I think I was more proud of my slicing of the paper thin shredded cabbage. I strive for the mound to be as fluffy as cotton candy.
I felt like using the sweeter Ikari Chunou Sauce and with a fresh citrus squeeze of lime from the tree in my backyard, it still turned out to be a pretty tasty meal. Yum! :)