Chopped Asian cutlets
Chopped cutlets - everyone knows the chicken ones, and Delicious Place To defiantly deviate from the norm, she made it with pork loin. She marinated the meat in Yamasa teriyaki sauce, making it delicious and tender. See for yourself how the salad tastes even better with the addition of S&B paste.
Number of servings
4
Sharpness level
MILD
Preparation time
30 min
Difficulty level
EASY
INGREDIENTS
- 5 tablespoons Yamasa Teriyaki Sauce
- 500 g pork loin
- 1 egg
- 2 tablespoons of mayonnaise
- 2 garlic cloves
- 2 cm piece of ginger
- 2 tablespoons of wheat flour
- 3 tablespoons of spring onions
- frying oil
For the salad:
- 1 teaspoon S&B wasabi paste
- 1/2 smaller Chinese cabbage
- 1 small carrot
- 1 pickled cucumber
- 1 tablespoon mayonnaise
- 2 tablespoons of parsley
- 1 tablespoon of sesame seeds
A METHOD OF PREPARING
- Finely shred the Chinese cabbage and place it in a bowl. Add the grated carrot and thinly sliced cucumber. Mix the mayonnaise with the wasabi paste and add it to the cabbage along with the sesame seeds and parsley. Mix everything together.
- Dice the pork loin into the smallest possible cubes. Add finely grated garlic and ginger, teriyaki sauce, egg, mayonnaise, flour, and chopped spring onion. Mix thoroughly.
- Heat oil in a frying pan and spoon in the mixture, forming small patties. Fry until the bottom is golden brown, then carefully flip. Cook until golden brown, then arrange on plates, accompanied by a spicy salad.
TIP: Additionally, you can serve rice or couscous, for example.
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