vendredi, mai 07, 2010

Breaded Sole Fillets with Tonkatsu Sauce

Breaded Sole Fillets with Tonkatsu Sauce
I love working with Japanese Panko breadcrumbs. They make delicious breaded fish, meat or even vegetables. For lunch today I had Breaded Sole Fillets with Tonkatsu Sauce and they were so good I changed my mind about keeping some for Hub. I think we'll eat out this evening.

The school Sports Day has been cancelled and postponed as it has been raining all week. Tomorrow Hub has a golf tournament at Palazzo Arzaga Hotel Spa and Golf Resort (like last year) near Lake Garda and well, apparently it's going to rain too. And like last year, I'm going to bring the kids to Gardaland. Even if it rains. Wish me luck.

Breaded Sole Fillets with Tonkatsu Sauce :

The Fillets :

300g Sole Fillets
Salt and Pepper
1 Egg
Panko breadcrumbs

Tonkatsu Sauce :

Ginger (grated)
Garlic (minced)
Tomato sauce
Worchestershire sauce

First, prepare the tonkatsu sauce by oiling a small saucepan and adding the grated ginger and garlic.

Pour in the tomato sauce, worcestershire sauce, sake, sugar and mirin, mix well and simmer till you get a smooth sauce. You'll have to test the proportions as you go along, it depends on how much sauce you're going to make and how sweet and sour you like it.

I go for around 2 : 1 : 1 : 0.5 : 0.5 (tomato : worcestershire : sake : sugar : mirin).

Salt and pepper the sole fillets and gently flour them.

Beat an egg and dip the floured fish fillets in it.

Bread the fillets in a plate of panko breadcrumbs.

Heat some oil in a pan and when it's hot, fry the breaded fillets till they turn golden brown and crispy.

Serve hot with lemon slices, Tonkatsu or BBQ sauce on top of a small salad or white rice.

One can also bread prawns (Ebi Fry), pork, chicken, mashed potato and vegetable patties etc with the panko crumbs. Cut into smaller pieces and pricked with toothpicks, they also make nice fingerfood.

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