Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, rolled chikuwa fish stick and pork cutlets with plum, shiso, and cheese. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese is something which I have loved my entire life.
Place the cheese in the pocket of the pork chop. Place a slice of mozzarella on top of a shiso leaf, then fold it in half. To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the pork. Tonkatsu is one of the most popular Yoshoku dishes here in Japan and everyone loves it.
To begin with this particular recipe, we must prepare a few components. You can cook rolled chikuwa fish stick and pork cutlets with plum, shiso, and cheese using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese:
- Get 8 Pork belly (thinly sliced)
- Get 2 Chikuwa
- Make ready 2 Shiso leaves
- Make ready 1 slice Sliced cheese
- Get 1 Umeboshi paste
- Get 12 Green beans
- Make ready 1 Flour
- Take 1 Panko
Easy recipe for deep fried fish cutlets. These fish cutlets can be made quick and it can be By doing this way, the patties wont get smashed and they will remain in individual pieces without getting stuck to each other. Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
Steps to make Rolled Chikuwa Fish Stick and Pork Cutlets with Plum, Shiso, and Cheese:
- Make a slit in the chikuwa lengthwise to create an opening. Prepare the shiso, cheese, green beans, and plum paste then stuff into the chikuwa.
- Spread the pork slices out so they match the length of the chikuwa. Season the surface, sprinkle flour, then roll the stuffed chikuwa into the pork slices.
- After wrapping, powder with flour.
- Coat in flour water then with panko.
- It should look like this.
- Deep fry in oil, and but keep the temperature a little low because of the cheese inside the rolls. Once it has been cooked through, remove from oil and drain excess oil.
- Here's how one looks when cut.
Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on. Crispy Chikuwa (fish cake) balls filled with velvety rich Camembert cheese, dusted with aonori seaweed.
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