Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts.
You can cook Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts using 12 ingredients and 7 steps. Here is how you cook that.
Table of Contents :
Ingredients of Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts
- You need 220 grams of Thinly sliced pork offcuts.
- You need 1 dash of ★Salt and pepper.
- Prepare 3/4 tsp of each or 1 1/2cm from a tube ★Garlic and ginger (grated).
- Prepare 2 tsp of ★Mayonnaise.
- It’s 2 tsp of ★Soy sauce.
- You need 2 tsp of ★Sake.
- Prepare 1 tsp of ★Sesame oil.
- It’s 1 dash of ★ Umami seasoning (optional).
- You need 1 of Egg.
- Prepare 1 1/2 tbsp of each Katakuriko and flour.
- Prepare of For the coating:.
- It’s 1 1/2 tbsp of each Katakuriko and flour.
Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts instructions
- Put the pork and the ★ ingredients in a plastic bag, and rub well. Break the egg into the bag and work it. Add katakuriko and flour to the bag to finish, and coat the meat evenly..
- Put the dry ingredients for coating in another bag and shake well to mix. Put the combined dry ingredients in a shallow tray or plate (you can use the tray the meat came in) and spread them out..
- Take chunks of the pork from the bag, and place on the flours, leaving space between the chunks..
- Coat the pork nuggets in the combined flours, and deep fry in 360°F/180°C oil a few at a time. When the bottom becomes firm, flip the nuggets over..
- Turn and stir occasionally with cooking chopsticks as the nuggets fry. When they are golden brown on both sides, drain on paper towels..
- (The nuggets are cooked through when you feel a slight vibration when you hold them with cooking chopsticks. ).
- Serve on a plate and they're done! Optionally serve with lemon wedges and a little salt..