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Tonkatsu With Mala Cream Sauce
Tonkatsu With Mala Cream Sauce

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Ingredients

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Sốt Ướp

  • Knorr Chicken Powder 300g 3.5 g
  • Sugar 10.0 g
  • Fish Sauce 10.0 g
  • Hoisin sauce 10.0 g
  • Five-spice powder 0.15 g
  • Honey 5.0 g
  • Pineapple juice 4.0 g
  • Lemongrass 10.0 g
  • Shallots 12.0 g
  • Garlic 8.0 g
  • Cooking Oil 15.0 g
  • Annatto Seed Oil 10.0 g
  • Condensed milk 5.0 g
  • Fresh Coconut Water 20.0 ml
  • Fresh pineapple 30.0 g

Làm Sốt Mala

  • Knorr White Sauce Mix 850g 30.0 g
  • Knorr Chicken Powder 300g 4.0 g
  • Chili crisp 50.0 g
  • Unsalted butter 50.0 g
  • Water 250.0 g
  • Anchor Cooking Cream 60.0 g
  • Cream powder 30.0 g
  • White sugar 6.0 g

Heo Nướng Sốt Kem Mala

  • Pork tenderloin 1000.0 g
  • Mala sauce 120.0 g
  • Seaweed

Cơm Trộn

  • White rice 100.0 g
  • Roasted black sesame seeds 10.0 g

Muối Chua

  • Knorr Lime Seasoning Powder 100g 10.0 g
  • Filtered water 180.0 ml
  • Daikon 300.0 g
  • Fish Sauce 60.0 g
  • Carrot 150.0 g

Lòng Đỏ Trứng Gà Muối

  • Chicken egg yolks
  • Salt 300.0 g

Tonkatsu

  • Seedless Green Grapes 25.0 g
  • Heavy cream 10.0 ml
  • Garnish flowers 2.0 g
  • Decorative tuile pastries 1.0

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Preparation

  1. Sốt Ướp

    • Blend all until completely smooth.

  2. Làm Sốt Mala

    • Boil sugar and water, then whisk in all remaining ingredients until smooth.

  3. Heo Nướng Sốt Kem Mala

    • Marinate 1kg of pork.
    • Cut pork into long strips, roll with alternating seaweed layers, vacuum seal, and mold using plastic wrap.
    • Sous-vide at 75°C for 6 hours.

  4. Cơm Trộn

    • Mix rice with sesame seeds, then shape into small, sushi-sized balls.

  5. Muối Chua

    • Bring the sauce to a boil, then let cool.
    • Pickle the carrots and daikon radishes.

  6. Lòng Đỏ Trứng Gà Muối

    • Spread salt into a tray and make small wells.
    • Separate the eggs, keeping the yolks perfectly intact.
    • Place each yolk into a well and cover completely with another layer of salt.
    • Cure in the fridge for 24 hours; rinse in ice water to remove excess salt, pat dry, and keep chilled for later use.
    • Portion size: Half a cured egg yolk per serving

  7. Tonkatsu

    • Plate, garnish, and serve.