Bento Vlog | Juicy Cheese Stuffed Tonkatsu | Solo Cooking Life in Osaka

Описание: Hello, I'm Shogo, a professional chef living in Osaka.

February is coming to an end, and the air in Osaka is finally starting to feel like spring. Even the most ordinary street corners look beautiful in this new light. Today, I’m making a hearty classic: Cheese-Stuffed Tonkatsu.

In this video, I’ll show you the "Professional Way" to get that perfect golden crust and gooey cheese center using a double-fry technique. I hope you enjoy the relaxing vibes of my kitchen and the satisfying "Noriben" style plating.

[Timeline]
#1 | 00:00 Opening
#2 | 01:03 Cooking Starts: Lightly Pickled Napa Cabbage (Asazuke)
#3 | 02:57 Lotus Root with Plum Pulp (Umeboshi)
#4 | 04:11 Making Cheese-Stuffed Tonkatsu: The Professional Way
#5 | 08:18 Plating: Noriben Style Tonkatsu Bento
#6 | 09:32 Night Drink & Ending: Cheers with a Highball

[Recipe & Ingredients]
1. Cheese-Stuffed Tonkatsu
・Pork loin cutlets
・Melting cheese (as much as you like!)
・Salt & Black pepper
・Flour, Beaten egg,
・ Panko (bread crumbs)
・Frying oil

Method: Stuff with cheese, double-fry for a perfect crisp.

2. Lightly Pickled Napa Cabbage
・Napa cabbage : 300g
・Salt: 2% of cabbage weight
・Salt kelp : 10g
・Rice vinegar : 2 tsp
・Roasted sesame seeds : To taste

3. Lotus Root with Plum
・Lotus root : 150g
・Umeboshi : 1 pc
・Ponzu : 1 tbsp
・Bonito flakes : To taste

4. Noriben Style Base
・Steamed rice
・Roasted seaweed (Nori)
・Soy sauce
・Shiso leaf
・Homemade Paprika Pickles

[Chef's Tips]
The "Double-Fry": Letting the Tonkatsu rest for 5 minutes after the first fry allows the residual heat to melt the cheese perfectly without burning the crust.

Noriben Hack: Tearing the nori seaweed into small bite-sized pieces makes it much easier to eat with chopsticks!

Flavor Pairing: Shiso leaves and plum-seasoned lotus root provide a refreshing contrast to the rich, savory pork.

My Previous Namasu Recipe:    • Bento Vlog | 3 Days of Japanese Lunch Box ...  

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