Rolled Katsu With
Yuzu Kosho
This lesser-known variation of tonkatsu is as delicious as it is fun to make
First, assemble all of your ingredientsStart by layering the pork belly slices on a cutting board until they reach about 6” across. They should overlap each other by about 1/2”.Take about 1/2 tsp of yuzu kosho (be careful, it’s very salty) and spread it evenly across the pork.
Gently roll-up the pork slices. Be careful not to roll them too tightly as you’ll want to see the gaps between each layer once you slice it.Repeat until you’re out of pork!
Next, bread your katsu rolls. Prepare a tray (or plate or bowl) of eggs, flour, and panko breadcrumbs.
Dredge in flour first, then coat in egg, then finally hit the breadcrumbs.Cabbage Break!
Now’s a perfect time to prep a simple cabbage salad. The easiest way to finely shred your cabbage is to use a mandolin. Just watch your fingers, the blade is very sharp!
Now you’re ready to fry. Fill a high heat-safe pan with your oil until it’s about 1/2” deep. Turn on your heat to high until the oil reaches between 325-350°F or until a wooden chopstick bubbles when you dip it in the oil.
Fry on each side until just under golden brown (they’ll continue to cook after you remove them) and set aside on a cooling rack or on paper towel.
Slice each roll diagonally and plate!
Serve with hijiki rice (see below), Bulldog Tonkatsu Sauce, Karashi (hot mustard), and dressing for the cabbage salad (we used our fave from Angelo Pietro).
