Pork and Shiso Leaf Cheese Cutlet

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Combine tonkatsu sauce, miso, and ground sesame seeds in a bowl; set the sauce aside.
   ▶ ≈2:14
2. 2
   Gently rinse the shiso leaves, pat them dry with paper towels, and trim off the stems.
   ▶ ≈2:41
3. 3
   Cut the cheese slices in half.
   ▶ ≈3:05
4. 4
   Season each pork slice lightly with salt and pepper. Place a shiso leaf and half a cheese slice on top, fold the cheese into thirds, then roll up tightly from the near end toward the far end, pinching the sides gently. Repeat for all six rolls.
   ▶ ≈3:11
5. 5
   Dust each pork roll lightly with cake flour, shaking off excess.
   ▶ ≈3:50
6. 6
   Beat the egg in a bowl, add water and cake flour, and mix well to form a batter.
   ▶ ≈4:10
7. 7
   Dip each pork roll into the batter, then coat thoroughly with panko breadcrumbs by gently pressing. Repeat for all rolls.
   ▶ ≈4:25
8. 8
   Pour 2 tablespoons of vegetable oil into a skillet and heat over medium heat for about 1 minute.
   ▶ ≈5:11
9. 9
   Place the pork rolls seam-side down into the hot oil and fry without moving for about 1 minute until the bottom is golden.
   ▶ ≈5:25
10. 10
    Flip the rolls and fry the other side for about 1 minute.
    ▶ ≈5:47
11. 11
    Tilt the pan and roll the cutlets gently to fry the sides until all sides are golden and crispy, about 3-4 minutes total.
    ▶ ≈6:01
12. 12
    Remove the first batch of rolls onto paper towels to drain. If there are breadcrumb bits in the pan, wipe them out. Add 2 more tablespoons of oil and repeat the cooking process for the second batch.
    ▶ ≈6:20
13. 13
    Once all rolls are cooked, let them rest for about 3 minutes to finish cooking through with residual heat. Cut one open to check that the meat is cooked and the cheese is melted. Serve with the sesame-miso sauce.
    ▶ ≈7:14