The REAL Bulldog and Kewpie (fake!) entry

Just to clarify, bulldog is real, kewpie is fake.

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So back two entries ago, I posted about the awesome Bulldog sauce. Everyone knows the Bulldog sauce, and Kewpie, so I shall skip the intro and jump straight to what I did with them.

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On today's menu! Tonkatsu~ jyan!

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It's really simple, but most of the time, I can't be bothered cos it involves frying. And getting my hands dirty. Jk, but it is quite a hassle, even though to make it and eat it, in total it took me half an hour or so. Not including clean up, which just involves me putting the many plates and the frying saucepan into the dishwasher. Easy!

I used "Chinese" pork chops, I don't know why Harris butcher named it Chinese... what makes those pork chops Chinese anyway, I don't know, but I thought it was boneless. I was wrong. Simple matter cutting the small bone away from the chop though, so I guess I'll forgive them.

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Couldn't take many photos of the process, my hands weren't clean with all the dipping and the coating, but recipe is simple enough. Pound the pork chop to tenderize it, season both sides with salt and pepper. Coat with flour (I forgot to do this for my first tonkatsu and the coating came off, *sad face*), then dip in egg, then cover with panko.

Note, panko. Special Japanese bread crumbs, not those you get from Coles or Woolworths, cos those are too fine and doesn't work.

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I used a tiny saucepan so I won't use too much oil, but I guess I used about half a ricebowl of oil anyway to fry the tonkatsu. You could use shallow oil, but I had prior bad experiences with shallow frying tonkatsu, so no. If you're going to fry something, you go all the way, rawrrrr!!

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Then drain, remove excess oil if you are fussed about it with paper towels, and then slap it on a piece of bread, add cabbage if you like, but this was after work and I was too tired to chop up veggies, so I just had the tonkatsu. Yay healthiness~! Don't forget, heaps of kewpie and Bulldog!

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My second tonkatsu came out much better than my first. I remembered to put on the flour before dipping in egg this time.

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I don't remember how long I fried them for, but the pork was cooked through so it must have been just right. I estimated by the colour of the coating... and of course, the fire wasn't large.

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Bit of tonkatsu chopped off because it didn't fit onto the bread, but even better eaten by itself with kewpie and bulldog of course.

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Then you know how you always have excess egg because not much actually sticks to whatever you're dipping to it, and then you don't know what to do with the egg leftover? I just chucked mine into the microwave and nuked it for a few seconds...

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More Kewpie and Bulldog, mix well and eat! Seriously, everything goes well with kewpie and bulldog, it's like a no fail combo!

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The bulldog sauce has a special cap that allows you to squeeze it out in a thin stream...

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or if you lift up that cap, it reveals a bigger opening which allows you to pour out the bulldog sauce like no tomorrow! Or at least until you run out.

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Fake kewpie was not to be beaten. It has a star shaped nozzle for you to squeeze out a nice patterned dollop... come to think about it, my V05 conditioner bottle has a similar cap... but of course, on a mayo bottle, it makes so much more sense.

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And after half an hour of fun and tonkatsu-craving satisfaction, one must cool down with chrysanthemum tea.

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We actually do have the dried chrysanthemum flowers like all good Asian homes have (jk!), but we usually brew it with pu er tea... and it was quite late in the night, didn't really want to brew a fresh pot of tea right before sleeping.

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Instant works well too!

Oh yea, can't forget credits. I didn't actually buy the bulldog sauce myself cos it was actually rather expensive. I was staring at it for a while, analysing the ingredients and wondering if I should get it or not, then I decided, when I get rich in the future I shall have an endless stock of Bulldog in my walk-in pantry. And real kewpie of course.

tt got it for me in the end TAT sankyu.

Valentine's Day coming up tomorrow, arggghhhhhh pinkness and blue hair and #ASHITA wa TOKUBETSU SPECIAL DAY, but ok, I shall post a choco post tomorrow. Maybe.