Millefeuille Katsu: one thousand of layers… of pure juiciness!
Millefeuille katsu – also known as 重ねとんかつ (kasane / layered tonkatsu), is a special way to make tonkatsu. As the name suggests, today we are breading a French-style mille-feuille… made of rich pork slices!
The important trick for today’s recipe is paying attention to the deep fry measurements! Details like that makes the whole difference when you’re preparing a katsu recipe. Try to remember that stacked slices takes way less time to cook than a whole steak.
My personal take on this dish uses pork belly slices instead of the traditional loin. The extra fat boost makes it extremely delicious, it’s the perfect choice for a very indulging meal. You can also add some fillings to it – such as cheese, negi or shisho leaves, to create other flavorful juicy combination.
- 150g of pork belly slices
- Potato starch
- Raw panko (Japanese breadcrumbs)
- Use double fry.
- First fry oil temperature: 170°C (356°F)
- Cooking time for first fry: 120 seconds (60 seconds each side) .
- Second fry oil temperature: 185°C (356°F)
- Cooking time for first fry: 30 seconds (no turning).
- Shape a beef by stacking the slices.
- Press the meat stack to flatten it a little.
- Dust the stacked slices with potato starch.
- Dip them in egg and coat with raw panko.
- In the first place, deep fry at 170°C for 120 seconds, 60 seconds each side.
- Leave it to rest for two minutes.
- Then after the first deep fry, repeat it at 185°C for 30 seconds.
- Slice and serve the dish.
You may add some special fillings in between the slices (like cheese, ham, shiso leaves, vegetables and other goodies) for extra flavor.
You may eventually change the shape of the meat if you are planning to use extra fillings. Adjust the cooking time accordingly to the new shape.
Millefeuille katsu goes particularly well with a squeeze of lemon and beer!