|Posted on September 19, 2009 at 10:56 PM|
Classic Panko batter - it's an all purpose batter.
I used it to coat pork, chicken, shrimp and vegetables
I like to deep fry once in a while and watch how food sizzle. I often run into cooks who will do everything but that. The use of oil and clean up afterwards shuns them away. For reasons I am not clear, my mother didn't do much deep frying either. Maybe it was because we had a neighborhood butcher who sold deep fried foods. She would order Hito-kuchi-Tonkatsu and the butcher's son would hop on his bicycle and deliver them whle they were still piping hot in the bag. Hito-kuchi means mouth-size pieces. The Hito-kuchi Tonkatsu was intended to be eaten at dinner time but we couldn't wait. My mother didn't get upset if half of what she ordered was gone. She always wanted to make sure her children were not hungry. The hito-kuchi-tonkatsu I make for lunch today are similar to the ones I ate as a child. The pork is cut up in mouth size pieces. They cook faster and easier to eat than the large size Tonkatsu. I recommend you use kurobuta pork because the fat is nicely marbelized and the flavor is good. You can also use any good pork.