Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts

Name: Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts
Yield: 2 servings
Cuisine: American
Ingredients: 220 grams Thinly sliced pork offcuts; 1 dash ★Salt and pepper; 3/4 tsp each or 1 1/2cm from a tube ★Garlic and ginger (grated); 2 tsp ★Mayonnaise; 2 tsp ★Soy sauce; 2 tsp ★Sake; 1 tsp ★Sesame oil; 1 dash ★ Umami seasoning (optional); 1 Egg; 1 1/2 tbsp each Katakuriko and flour; 1 1/2 tbsp each Katakuriko and flour

cookpad.japan @cookpad_jp

When we want to have karaage (normally made with chicken) but only have pork off cuts on hand, I made this.
I always just eyeball the ingredients, but I measured them out properly this time to write it out as a recipe.
My father doesn't like chicken, so I never had chicken at home growing up. For me, karaage meant pork.

The meat filling is very tender, so it's not possible to form them into nice neat shapes. Don't worry about that too much - as long as they are nugget shaped, they're fine.
These disappear quickly, so you could double the amount. For 2 servings - 10 pieces. Recipe by Iku..

cookpad.japan @cookpad_jp

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Ingredients

2 servings

220 gramsThinly sliced pork offcuts
1 dash★Salt and pepper
3/4 tspeach or 1 1/2cm from a tube ★Garlic and ginger (grated)
2 tsp★Mayonnaise
2 tsp★Soy sauce
2 tsp★Sake
1 tsp★Sesame oil
1 dash★ Umami seasoning (optional)
1Egg
1 1/2 tbspeach Katakuriko and flour
For the coating:
1 1/2 tbspeach Katakuriko and flour

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Steps

1

Put the pork and the ★ ingredients in a plastic bag, and rub well. Break the egg into the bag and work it. Add katakuriko and flour to the bag to finish, and coat the meat evenly.
2

Put the dry ingredients for coating in another bag and shake well to mix. Put the combined dry ingredients in a shallow tray or plate (you can use the tray the meat came in) and spread them out.
3

Take chunks of the pork from the bag, and place on the flours, leaving space between the chunks.
4

Coat the pork nuggets in the combined flours, and deep fry in 360°F/180°C oil a few at a time. When the bottom becomes firm, flip the nuggets over.
5

Turn and stir occasionally with cooking chopsticks as the nuggets fry. When they are golden brown on both sides, drain on paper towels.
6

(The nuggets are cooked through when you feel a slight vibration when you hold them with cooking chopsticks. )
7

Serve on a plate and they're done! Optionally serve with lemon wedges and a little salt.