Tonkatsu Onigirazu

I was lucky to be one of the 10 chosen for this event organized by ABC Cooking Studio.

I have never tried making Tonkatsu Onigirazu and now I can learn it so that I can prepare this convenient meal for my girl who is always rushing for her work and projects.

Source

What you need:

300g Japanese Rice (Iwate Hitomebore Musemai)

330cc water

160g pork loin

sprinkle of salt and pepper

2 tbsp cake flour

1 egg 

4 tbsp bread crumbs

Coral lettuce or iceberg lettuce

40g cabbage

Vegetable oil for frying

2 sheets Nori Seaweed

mayonnaise

Tonkatsu sauce

Method: 

(Rice)

Soak the Japanese rice (Iwate Hitomebore Musenmai) in water for 30 mins.  Drain well and place it in a pot with 1.1 cup water and cook in the rice cooker.

Fluff the rice when assembling the onigirazu.

(Garnishing)

Thinly slice the cabbage and soak it in ice water.

Tear the coral lettuce into bite size.  Set aside.

(Tonkatsu)

Cut the pork loin in half, pat dry.

Using the blunt end of the knife, break down the grain of the pork loin.

Sprinkle salt and pepper.  Let it chill for 30 mins.

Coat with cake flour, whole eggs and then bread crumbs.

Fill a pot with oil and let it heat up to 80 deg.

Deep fry the pork loin for 3 mins and golden.

Drain.

Assembly

Place cling film on the table (bigger than the nori sheet).

Place nori sheet in the middle.

Scoop rice onto the nori sheet and spread out a little.

Top with shredded cabbage, lettuce.

Squeeze mayonnaise.

Place the Tonkatsu on it.

Squeeze some Tonkatsu sauce over the meat.

Wrap up and adjust into a square.

Cut into half and serve.

This post is sponsored by ABC Cooking Studio, Iwate Prefecture, Tong Seng Produce Pte Ltd and Kitoku Shinryo brand.

Enjoy!