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Japanese
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with cabbage

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Shepherds pie

  

Tonkatsu (fried pork with bread crumbs)
  • 8 POTATOES, peeled and cooked
  • 500 GRAM MINCED BEEF
  • 200 GRAM MILK
  • 2 EGGS, split
  • 2 ONIONS, chopped
  • 4 CARROTS, cut
  • 4 TBSP TOMATO PUREE
  • 2 TBSP WORCESTERSHIRE SAUCE
  • 1/2 TSP NUTMEG
  
  • 500 GRAM PORK LOIN, in thin slices
  • 4 EGG YOLKS
  • 60 GRAM FLOUR
  • 100 GRAM BREADCRUMBS
  • 1/4 CABBAGE, shredded
  • 1 SHEET NORI, in thin strips
Heat the milk and mash the potatoes with the hot milk, add salt and pepper to taste. Fry the onions and the carrots five minutes, add the minced beef and fry 5 minutes more. Add tomato puree, the Worcestershire sauce and 1 cup of water and heat this mixture well. Put in in an oven dish. Mix the potato puree with the egg yolks. Beat the egg whites until they are fluffy and add them to the potato puree. Top the minced beef mixture with the mashed potatoes and sprinkle with nutmeg. Bake in the oven for 20 minutes at 180 degrees Celsius.

Try also the French version Hachis Parmentier.
Coat the pork with flour; dip them in the egg yolks and then in the breadcrumbs. Refrigerate them for one hour. Fry the pork in hot oil, 5 minutes per side. Put the pork slices on a plate, put the cabbage on the side and the nori on top. Serve with tonkatsu sauce.

On 3 November 1947, the Japanese Constitution was launched and since then, in Japan Culture Day is celebrated with art exhibitions and parades. Click on culinary calendar for Links between cooking and historical events.