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'Hey, meat! How ya wanna be cooked?' / JAPANESE HOME COOKING

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"FOR THE BEST way to cook meat, ask the meat itself," says cooking expert Masayo Waki, who suggests piccata, an Italian dish that encases the flavor of lean meat in egg coating. Veal and white fish are also suited to the dish.
Instead of the usual method of rolling the meat in flour and then dipping it in beaten egg, Waki only uses the egg coating that will control the heat transfer and tenderize the meat.
photo
(Pork piccata

http://www.familyspice.com/fs_photos/recipes/pork_piccata/pork_piccata.jpg)

INGREDIENTS
Serves two

* 200 grams pork fillet
* 1 egg
* 1/4 tsp salt
* Dash of pepper
* 2 tsp cooking oil
* Ketchup

METHOD

Cut fillet into 8 to 10 slices that are 1-cm thick. Cut the part with smaller diameter thicker and press flat to get the similar size. Let sit at room temperature for about 10 minutes.

Break the egg in a bowl, add salt and pepper. Make sure to break up the egg white.

Pour half the cooking oil in a frying pan and place over medium heat. Check the temperature by dropping in a little of the beaten egg. If it sets immediately, you are good to go.

Pour 1/2 tsp of egg in the frying pan. When the edge starts to set, place a piece of meat on top. Repeat with half the meat slices. Leave open space the size of a slice in the pan.

Cover and cook for about two minutes over low-medium heat until the edge of the meat turns whitish.

Remove lid, pour 1/2 tsp egg in the open space, and with a spatula turn over one of the egg-meat combinations and place it face down on the egg.

Repeat for all the slices and cook until the meat has turned soft pink and its juice is clear.

Cook the remaining meat. Serve on a plate and place a dollop of ketchup in the center of each. For well-defined drops, pour ketchup in the corner of a plastic bag, cut off the tip and squeeze out.

By J.S. on July 19, 2010
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tag : Japanese Food & Cooking

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。