Japanese Takana Pork Microwave Recipes

JAPANESE CRUMBED PORK WITH DIPPING SAUCE

Steps:

• Note: As stated above I made as part of an Asian night so I did not serve with cabbage.
• Pound pork gently with a meat mallet. Toss in flour, shake off excess.
• Dip pork in combined egg and water, then dip into panko flakes and coat each side.
• Soak cabbage in iced water for 5 minutes to crisp, drain.
• Heat enough oil to cover pork in a saucepan or deep fryer, add pork and cook, until golden brown each side, about 6-8 minutes, repeat with remaining pork steaks. Skim oil occasionally during cooking to remove any crumbs.
• Drain pork on absorbent paper and cut diagonally into 2 cm slices.
• To Serve: Place cabbage on a serving plate and arrange pork on top. Serve with lemon wedges, mustard and tonkatsu sauce.

JULIENNE OF VEAL/POULTRY/PORK (MICROWAVE)

Steps:

• In a microwave safe casserole or baking pan, place 1 tbl. butter. Microwave on High for 30 seconds. Add the green onion, mushrooms, and bell pepper, stir, and microwave on High for 3 minutes, stirring once.
• Add the julienned meat, and cook an additional 2 minutes, stirring once.
• With a slotted spoon, remove all the solids from the pan and set aside. Pour the juice into a measuring cup and add enough water or broth to make 1/2 cup.
• Put 1 tbsp butter in the pan and stir in the flour completely. Cook for 1 minute on High. Gradually whisk in the juices, wine and half-and-half or cream. Return to the microwave and cook for 3 minutes, stirring after each minute.
• Stir in the meat and veggies, add a couple of gratings of whole nutmeg, and salt and pepper to taste. Cook on High for 2 minutes or until heated through.
• Serve over hot noodles or rice. Sprinkle with minced parsley, if desired.