Pork Escalope Japanese Style

This dish uses umeboshi and yukari to make it quite Japanese.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 20 min Cook: 20 min

Ingredients

Pork fillet 300g
Salt & pepper as required
Flour 2 tsp
Butter 1 tsp
Olive oil 1 tbsp
White wine 100ml
Dashi stock 50-60ml
Pickled plums (umeboshi) 2-3
Garlic 1 clove
Onion 1/4
Butter 1 tbsp
Shiso herbs (yukari) 1 tsp
Sesame seeds 1 tsp
Parsley as you like

Method

1
Slice the pork fillet to 1cm thick then tenderise to 3mm. Season with the salt & pepper and keep for 10 minutes.
2
Dredge with 1 tsp flour on both sides. Put the 1 tsp butter and olive oil in a large frying pan and fry the pork until brown.
3
Remove the pork to a plate. Add the finely chopped onion to the pan on medium heat. Add the white wine.
4
Add the dashi stock and reduce by half.
5
Add the finely chopped pickled plum and garlic.
6
Add the 1 tbsp butter and remaining 1 tsp flour to thicken the sauce and return the pork to the pan. Fry for 4-5 minutes, basting with the sauce.
7
Transfer the pork to a serving dish and pour over the sauce.
8
Sprinkle with the shiso herbs, sesame seeds and finely chopped parsley before serving.

Tips & Note

Pork Escalope Japanese Style

This dish uses umeboshi and yukari to make it quite Japanese.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 20 min

Cook: 20 min

Ingredients

Pork fillet 300g
Salt & pepper as required
Flour 2 tsp
Butter 1 tsp
Olive oil 1 tbsp
White wine 100ml
Dashi stock 50-60ml
Pickled plums (umeboshi) 2-3
Garlic 1 clove
Onion 1/4
Butter 1 tbsp
Shiso herbs (yukari) 1 tsp
Sesame seeds 1 tsp
Parsley as you like

Pork Escalope Japanese Style

Recipe ID :1942 Posted on 20 JUN 2016

Serves 2

Prep 20min
Cook 20min
views 5,325
printed 64

saved 0

This dish uses umeboshi and yukari to make it quite Japanese.

Share

Ingredients

Print Ingredients Email Ingredients
300g
as required
2 tsp
1 tsp
1 tbsp
100ml
50-60ml
2-3
1 clove
1/4
1 tbsp
1 tsp
1 tsp
as you like

Method

Prep
20min
Cook
20min
1
Slice the pork fillet to 1cm thick then tenderise to 3mm. Season with the salt & pepper and keep for 10 minutes.
2
Dredge with 1 tsp flour on both sides. Put the 1 tsp butter and olive oil in a large frying pan and fry the pork until brown.
3
Remove the pork to a plate. Add the finely chopped onion to the pan on medium heat. Add the white wine.
4
Add the dashi stock and reduce by half.
5
Add the finely chopped pickled plum and garlic.
6
Add the 1 tbsp butter and remaining 1 tsp flour to thicken the sauce and return the pork to the pan. Fry for 4-5 minutes, basting with the sauce.
7
Transfer the pork to a serving dish and pour over the sauce.
8
Sprinkle with the shiso herbs, sesame seeds and finely chopped parsley before serving.
HOME
Deepseafish
I’ve got 89 recipes!

DEEPSEAFISH
Step into my kitchen!
Equal amounts of sugar and vinegar will give you a most delicious sweet and sour flavour - a quick, healthy and instant side dish.
Cucumber, Wakame seaweed (dried), Salt, Rice vinegar, Sugar, Ginger, Sesame seeds
HOME
The wedges are almost Indian style with mixed herbs and crushed chilli.
Potatoes, Salt (for boiling), Sauce:, Crushed chilli, Mixed herbs, Garlic, Olive oil, Salt, Pepper
HOME
Perfect for noodle dishes and salads.
Eggs (medium), Water, Potato starch or cornflour, Granulated sugar, Salt
HOME
Hollandaise is similar to mayonnaise but it uses clarified butter instead of oil and lemon juice instead of vinegar. It's a trendy egg yolk sauce!
Egg yolks, White wine, Butter, Lemon juice, Salt
HOME
It's a great mix of Japanese batella sushi with Italian ingredients!
Sushi rice, Parma ham slices, Cheese slices, Yuzu pepper
HOME
Its so easy and so delicious!
Dashi stock, Soy sauce, Mirin, Sake, Salt, Sesame oil, Choy sum bunch, Deep fried tofu
HOME

Similar Recipe

Meatballs can be used many different ways and accompany a huge variety of dishes. When stuffed with cheese, as they are in this video, they became a decadent, savoury treat that is hard to describe because they are just so good. See my Cheese Stuffed Meatball recipe in the latest video from POV Italian Cooking.
 
Saltimbocca means 'jump in the mouth' - this dish is so quick, it does just that!
Pork fillets, Parma ham slices, Sage leaves, Salt & pepper, Butter, White wine, Salt (for the sauce)
Julia
HOME
The apple makes these burgers nice and juice.
Apples (any variety), Minced pork, Onion (small), Streaky bacon rashers , Egg, Breadcrumbs, Sage , Vegetable oil, Salt & pepper, Sauce:, White wine, Anchovy fillets, Single cream, Wholegrain mustard, Capers, Parsley
Mizue
PRO
The miso sauce is simple, sweet and delicious, you don't have to be Japanese to love it!
Pork loin fillets, Salt & pepper, Vegetable oil, Butter, Sweet miso sauce:, Miso, Sake or white wine, Water, Soy sauce, Honey, Garlic, Spring onion
A traditional speciality from Miyazaki in Japan, I looked for the same meat they use but found pastrami to be the closest.
Cooked rice, Korean barbecue sauce, Pastrami slices, Horseradish sauce, Sesame seeds
KitchenCIB
HOME
Konjak is usually one of many ingredients, but it's the star of the show in this recipe.
Konjak noodles pack, ●Sesame oil, ●Soy sauce, ●Sugar, ●Mirin, ●Sake, ●Chinese chilli bean sauce, ●Miso (red), Yellow pepper, Red pepper, Green beans, Minced pork, Salt & pepper
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME