Jap Chae & Tonkatsu Rice Paper Roll w/ Tonkatsu Sauce & Pickled Daikon Relish

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Jap Chae & Tonkatsu Rice Paper Roll w/ Tonkatsu Sauce & Pickled Daikon Relish


(Yield 4)

All of these ingredients should be readily available in your local Asian speciality store.

Roll
1 cup jap chae
2 squares of rice paper wraps
1 sheet nori (seaweed sheets)

Tonkatsu
2 ¾” boneless pork chops
¼ cup white flour
1.5 cups panko bread crumbs
2 eggs
vegetable oil for frying

Tonkatsu Sauce
1 tspdry mustard powder
½ cup ketchup
¼ cup Worcestershire
3 tsp soya sauce
2 tsp water
½ cup pickled daikon

Method
In a deep pan or deep pot heat oil for frying to 340F. Put flour, cracked eggs and panko into 3 separate bowls. Dredge chops lightly in flour, eggs, and finally pat firmly into panko mixture. Deep fry the chops separately until they are perfectly golden brown on each side, remove to rest on paper towel. Once cooled, slice into thin ½ inch strips.

Place rice paper wraps in warm water for 20-30 seconds to make them pliable. Ring off excess water and place on cutting board. Slice nori sheet in half. Place one half of the nori sheet on the upper half of the rice paper wrap. Towards the bottom, lay out your chap jae and tonkatsu horizontally from end to end. Roll from the bottom up as tight as possible without tearing the rice paper.

For the sauce add the water to the mustard and stir to activate. Then add in the other ingredients and mix well. Adjust seasoning if necessary.