A simple way to make tonkatsu (deep fried pork cutlet) is to use layers of pork belly and another way is to layer red cherry tomatoes, yellow cheese, Japanese perilla leaf with pork belly before coating and frying.
Both are delicious because of the layers!
You will learn how to deep fry using the correct technique so that the tonkatsu is crisp and not too oily.
To contrast with the decadence of a deep fried pork cutlet, Tonjiru is a warm, nourishing and healthy soup using pork belly slices and dashi stock for its rich flavour, and as many as 5 or 6 different types of vegetables such as daikon, carrot, burdock and lotus root.
It is a complete meal in itself and can be eaten with white rice for a simple and satisfying meal.
Learn how to do classics recipes like Tonkatsu and Tonjiru with simple ingredients and reliable cooking techniques, so that you can make it when you feel like having comfort food.