Serves 4

Ready in 40 minutes

4 slices of boneless pork loin
(3 cm thick each)

100 gr flour

2 eggs

200 gr panko breadcrumbs

1 small cabbage

Frying oil

Slice finely the cabbage and put it in a bowl, cover it with very cold water (add ice cubes if necessary). Leave it in the water until serving. The meat has to be room temperature. Cut the border of each slice as shown in picture. And cut a diagonal pattern on both side of the meat.

Sprinkle the meat with salt, then coat it with flour, then with eggs (lughtly beaten with a tbs of oil) and at last into the panko breadcrumbs.

Bring the frying oil to 180° C (and keep it steady on this temperature).

Plunge the tonkatsu into the hot frying oil and deep fry for one minute flip and deep fry for a further minute. Drain from the oil and set aside (positioned on the side or on a rack) for 4 minutes. The heat absorbed will continue gently the cooking process leaving the meat soft and juicy.

Meanwhile repeat the process for the other cutlets.

After 4 minutes, fry the cutlet once again for 1 minute per side. Drain from the oil and set aside (positioned on the side or on a rack) for further 3 minutes.

Cut into slices (1 cm and a half approx each), and serve hot with the drained cabbage as a side.

Serve with Tnaktsu Sauce or simple sea salt.

5 eggs (room temperature)

180 grams granulated sugar

170 grams all-purpose flour

60 grams honey

25 grams water

1 tbs green tea powder (matcha)

*And also a blend of (you will use it after cooking):

1 tbs honey

half tbs water

Line a baking tin (square baking tin 21×21 cm or round tin diamter 21 cm or plum cake tin 25×15 cm) with parchment paper. Sift twice the flour and set aside. Blend the 5 tbs honey with the 2 tbs water and set aside.

Pre-heat oven to 160° C.

Beat the eggs for a couple of minutes, add the sugar and keep beating until they increase 4 times their volume.

Add the honey mixture. Add the flour in 3 / 4 times and the green tea powder at last.

Quantity into the tin should not be over three quarters on the tin itself. Stir with a sitck to eliminate the bubbles. Bake for 35 minutes.

Out of oven and still hot, brush the top with the honey+water mixture*. Cover completely with clingfilm and let cool and rest for one day for better result.

Chicken Yakitori

Per 6 spiedini / For 6 skewers

500 gr pollo / 500 gr boneless chicken

18 punte d’asparagi* / 18 asparagus tips*

1 tazza di salsa di soia / 1 cup soya sauce

1 tazza di saké / 1 cup saké

3 cucchiai di zucchero / 3 tablespoons sugar

Stuzzicadenti/ Skewers

*la ricetta originale prevede i porri / original recipe requires leeks

Versare in un pentolino la soia, il sake e lo zucchero e portare a ebollizione finché non si riduce della metà circa.

Pour in a small casserole the sauce, the saké and the sugar. Boil unti it reduces to half its volume circa.

Nel frattempo tagliare il pollo a cubetti da max 3×3 cm e accorciare le punte d’asparagi a 4 cm di lunghezza. Preparare gli spiedini come nelle foto.

Meanwhile cut the chicken into cubes of maximum 3 cm side, shorten the asparagus tips to 4 cm lenght. Prepare the skewers as shown in the pictures.

Ora, mettere un filo di olio nella padella calda e adagiare gli spiedini, fare scottare da entrambi i lati e iniziare a versarvi sopra poco liquido, rigirarli frequentemente, non devono mai bruciare né lo zucchero deve caramellare. Man mano che il liquido si assorbe aggiungerne poco alla volta (sempre qualche goccia alla volta), fino a cottura del pollo (10 minuti).

Now put a bit of oil into the pan. Add the skewers and fry them on both sides. Now add with a tablespoon some of the sauce and make absorb slowly (medium-low heat). When the sauce is absorbed add some more until the chicken is cooked (10 minutes).

Servire caldissimi.

Serve hot.