Tonkatsu is a Japanese type of Schnitzel. It is a littlie bit thicker than the Austrian one and usually made by pork.
Tonkatu is typical daily food and my mother made it when I lived in my parent’s house.
You can prepare it very easily in the following way. Put some plane flour on both sides of the meat after salt and pepper, dip it in beated egg, and then put bread crumbs around. The tricky thing about coking tonkatsu for me is that you have to deep fry them in a lot of oil. To deep fry is a very common way to cook for Japanese, maybe you know Tempura. The problem is that I can not deep fry food! I am simply really scared to get splashed with hot oil! But I found a nice solution. You can put meat on an oven plate and splash some oil on and just put it in the oven.
This is much better for cleaning and much healthier!
I guess you have had stone hard dried bread at home some time. Please don’t through it away! You can just cut it with a food blender or food mixer, and you will get nice bread crumbs! Especially it will be very nice with nutty bread crumbs for example from figs and walnut sourdough bread.
あまったパンや乾燥して固くなったパンは、パン粉にすると最後まで食べられます。ストックホルムは乾燥しているのでパンにカビが生えることはなく、乾燥してカチカチになります。本当に石のよう！！それでもカビが生えないのでもったいなくて捨てるのに抵抗がありましたが、これを思いついてからは最後まで食べられるようになりました。日本だと3日くらいでカビが生えていたような。。その前に冷凍してミキサーにかけてまた冷凍するといいかもしれません。1人暮らしのときは、そんなこと思いつきもせず、何度もカビを生やして捨てていました。もったいない！
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Recently I have really been into making bread. As you know, I love to do experiments. Making my own bread includes creating and taking care of my own wild yeast needs a lot of experimentation.There are so many factors which are important in creating tasty and beautiful bread, for example, the temperature of the dough or the oven, the quality and amount of protein in the flour and so on. Actually it is very easy to make bread but at the same time it can be very difficult to make really “nice” bread. I like that!I hope I can show some results from my experiments up to date.
