Crispy Outside, Tender Inside! Sous Vide Tonkatsu Omurice
A Golden Recipe for Sous Vide Tonkatsu Omurice: An Elegant Dish for Special Occasions
Immerse yourself in the magic of sous vide cooking, a technique that elevates the flavor and texture of your dishes! Here’s a recipe for a beautiful omurice topped with incredibly tender sous vide tonkatsu, boasting a perfect crispy exterior and a juicy interior. Make this delightful dish at home for a special occasion or a fulfilling meal just for yourself!
Sous Vide Tonkatsu- Pork neck 300g
- Salt to taste
- Pepper to taste
- All-purpose flour 2 Tbsp
- 1 Egg
- Panko breadcrumbs
Aromatic Vegetable Fried Rice- 1/2 Onion (finely chopped)
- 20g Scallions (chopped)
- 2 Button mushrooms (finely chopped)
- 2 Tbsp Cooking oil
- 1 tsp Minced garlic
- 1 Tbsp Oyster sauce
- 1 bowl Warm cooked rice
- 1 pinch Salt
Soft Egg Omelet and Finishing- 2 Eggs
- 1/2 pinch Salt
- Tonkatsu sauce (to taste)
- 1/2 Onion (finely chopped)
- 20g Scallions (chopped)
- 2 Button mushrooms (finely chopped)
- 2 Tbsp Cooking oil
- 1 tsp Minced garlic
- 1 Tbsp Oyster sauce
- 1 bowl Warm cooked rice
- 1 pinch Salt
Soft Egg Omelet and Finishing- 2 Eggs
- 1/2 pinch Salt
- Tonkatsu sauce (to taste)
Cooking Instructions
Step 1
First, prepare 300g of pork neck for the sous vide tonkatsu. Pat the thickly sliced pork neck, intended for braising, dry with paper towels to remove any excess blood. Removing blood ensures a clean taste without any gamey odors.
Step 2
Season the dried pork neck evenly on both sides with salt and pepper. This step tenderizes the meat and enhances its flavor.
Step 3
Vacuum-seal or tightly seal the seasoned pork neck in a bag, then cook it in a sous vide machine preheated to 60°C (140°F) for 2 hours. This process maximizes the juiciness of the pork and delivers incredible tenderness.
Step 4
Once the sous vide cooking is complete, remove the pork neck and thoroughly pat it dry with paper towels. Then, dredge it lightly in flour, dip it into beaten egg, and coat it evenly with panko breadcrumbs. A consistent coating ensures a crispy texture when fried.
Step 5
Heat a generous amount of cooking oil in a frying pan to about 170-180°C (340-356°F). Carefully place the breaded sous vide pork neck into the hot oil and fry until the exterior is a beautiful golden brown. Since the inside is already cooked, the goal is to achieve a crispy crust.
Step 6
Now, prepare the vegetables for the fried rice. Finely chop the onion and button mushrooms. Chopping them not too finely will help retain some moisture during cooking.
Step 7
Finely chop the scallions as well. These will be used as a garnish at the end for color and aroma.
Step 8
In a pan, heat 2 tablespoons of cooking oil over low heat. Add the minced garlic and sauté until fragrant, allowing the garlic aroma to infuse into the oil. It’s important to gently cook the garlic to release its flavor.
Step 9
Add the chopped onions and mushrooms to the pan and stir-fry over medium heat. Once the onions become translucent, add 1 tablespoon of oyster sauce. Increase the heat to high and quickly stir-fry until most of the moisture evaporates, intensifying the flavors.
Step 10
Add 1 bowl of warm cooked rice to the pan and mix well. Use a spatula to break up any clumps of rice and ensure each grain is coated with the sauce. Stir-frying thoroughly to coat the rice is key.
Step 11
Taste the fried rice and add another pinch of salt if needed. Remember that oyster sauce is already salty, so season cautiously.
Step 12
For the soft egg omelet, crack 2 eggs into a bowl, add 1/2 pinch of salt, and whisk gently until just combined. Avoid creating too much foam.
Step 13
Lightly coat a non-stick pan with cooking oil over low heat. Pour the whisked egg mixture thinly to create a delicate omelet. A thin, even omelet will look beautiful when draped over the omurice.
Step 14
While the egg omelet is cooking, cut the fried sous vide tonkatsu into bite-sized pieces. You’ll notice the perfect crispy exterior and tender interior.
Step 15
Arrange the fried rice attractively in a serving bowl. Gently drape the soft egg omelet over the rice, covering the center. You can arrange it to create a swirling effect or a neat presentation.
Step 16
Finally, place the cut sous vide tonkatsu on top of the omurice and drizzle with your favorite tonkatsu sauce. Garnish with the chopped scallions for a complete dish that is both delicious and visually appealing. Your Sous Vide Tonkatsu Omurice is ready!
