Deep-fried Breaded Pork Roll Katsu with Shiso and Cheese（豚肉の大葉フライ）
This dish is a creative twist on traditional Tonkatsu, one of Japan’s “Big Three” Western-style dishes. It is made by rolling thinly sliced pork around shiso leaves and cheese, dipping them in batter, coating them with breadcrumbs, and deep-frying them until golden and crispy.
The biggest challenge with cheese-filled fried foods is the cheese leaking out during frying. In this recipe, we use solid cheese and shiso leaves to keep the filling perfectly contained, minimizing the risk of any messy spills!
🥢 Japan’s “Big Three” Western-style Dishes and the History of Tonkatsu
In Japan, three dishes are famously known as the staples of Youshoku (Japanese-style Western cuisine):
- Curry Rice
- Korokke (Croquettes)
- Tonkatsu (Pork Cutlet)
Tonkatsu originated when Japanese chefs adapted the European “cutlet” to suit local tastes. While it typically uses thick slices of pork loin, this recipe uses thinly sliced meat. This creates a beautiful “mille-feuille” texture, allowing you to enjoy a perfect harmony between the layers of meat and the flavorful fillings.
Beyond this recipe, Tonkatsu has many delicious variations:
- Miso Katsu: A specialty of Nagoya, topped with a rich, aromatic miso-based sauce. [Miso katsu (Pork cutlet with miso sauce)]
- Baked Mille-feuille Katsu: A healthier oven-baked version that pairs perfectly with tomato sauce! [Oven-Baked Cheese Millefeuille Cutlets]
🌿 The Role of “Oba” (Shiso)
- What is it? Known as “Japanese Basil,” this aromatic herb has a refreshing scent. While there are both red and green varieties, only the green type is called Oba.
- A Natural Preservative: Due to its antibacterial properties, it has been a staple garnish for sashimi since ancient times.
- A Culinary “Wall”: In this dish, it doesn’t just cut through the richness of the cheese—it acts as a physical barrier that prevents the cheese from leaking out during frying!
💡 Pro Tip: The “Ume-Shiso” Combo While this recipe focuses on the classic cheese filling, another popular Japanese variation is adding Ume paste (pickled plum). The tartness of the Ume pairs perfectly with shiso and pork. If you’re feeling adventurous, try spreading a little Ume paste before rolling!
📊Nutrition Facts (Per Serving)
- Calorie: 369 kcal
- Protein: 22.1 g
- Total Fat: 26.5 g
- Total Carbohydrates: 12.7g
- Salt Equivalents: 0.7 g
※Oil absorption rate is 15%.
🛒 Ingredients (Serves 3)
- Pork: 216g Thinly sliced pork thigh (12 pieces)
- Fillings:
- 6 Shiso leaves
- 40.5g Solid cheese, cubed (13.5g × 3 pieces)
- Battering:
- 20g Flour
- 40ml Water
- 1 Egg
- 30g Breadcrumbs (Panko)
- Frying:
- Oil (Fry at 170°C / 340°F)
👨🍳 How to Prepare and Cook the Pork Cutlets
- Step 1: Layering the Meat Arrange two slices of thinly sliced pork thigh on a cutting board so that their long edges overlap slightly. This creates a wider base to ensure the fillings are fully enclosed.
- Step 2: Adding the Fillings Place one shiso leaf in the center of the layered pork, then place the solid cheese (cut in half) directly on top of the shiso leaf.
- Step 3: Folding the Sides Fold both the left and right sides of the pork inward over the shiso and cheese. This “sealing” step is crucial to prevent the cheese from leaking out during frying.
- Step 4: Rolling it Up Starting from the bottom, roll the pork tightly toward the top. Ensure the roll is firm so that it maintains its shape when dipped in the batter and breadcrumbs.
- Step 5: Coating Mix the flour and water together, then add the egg and mix to make the batter. Dip the rolls in the batter and coat them thoroughly in breadcrumbs.
- Step 6: Frying Fry in oil at 170°C (340°F) until the crust is golden brown and crispy.
📖Related Link: Read the Japanese version of this article here! [しそチーズのくるくるロールカツ]
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