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October 25, 2008


October 25, 2008 10:20 AM | cooked , egg , main , meat , recipes , vegetable & fruit

Ton-Kyatyu Image*Outline
The pork cutlet that does the cabbage in detail, and, therefore, "Ton-Kyatyu". The volume is applied with the cabbage with a healthy feeling, and the volume feeling is given. The result of the idea "Combine it from the beginning" though the cabbage is often originally prepared in the pork cutlet as a garnish.

Ton-Kyatyu Image*Ingredients
Pork loin thinly sliced meat:6 pieces(largeness)

Cabbage:2 pieces(100 grams)

Flour:Proper quantity

Egg:1/2 pieces

Salt:Proper quantity

Pepper:Proper quantity

Bread crumbs:Proper quantity

1:Cut long and slenderly in pieces washing the cabbage. And, it puts on pork and roll it from the edge. An upper and lower right and left is firmly shut by the water applied to the finger.

2:The egg is mix well.

3:Flour, '2', and bread crumbs are thinly applied to '1'.

4:The frying oil is heated by the medium flame, and make it to the temperature of 170 degrees. And, '3' is put and deep-fried. When the color becomes light brown, take it out.

5:The oil of '4' is cut well.


1:The cabbage must not protrude giving room to the meat side when pork is rolled with the cabbage. The part scorches when protruding.

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