Tonkatsu, thick slices of pork that are breaded and deep fried, is one of the favorite foods of the Japanese. This western-inspired dish has been enjoyed for over 120 years, and we could say this is one of our soul foods. Young Japanese kids eat pork cutlets before games and exams. The word "katsu" also means "win" in Japanese, so they eat pork cutlets to encourage victory. When I was a child, there was a very popular Tonkatsu restaurant in my neighborhood, and my family used to go there on special occasions. As we lived frugally, dining out was a special event back then. Tonkatsu is crispy on the outside since it is coated with bread crumbs and deep-fried. When you bite into it, the crispness of the bread crumbs and juicy texture of the meat makes a sizzle-like sensation in your mouth. Since I became vegan, I don't eat meat anymore. I miss the Tonkatsu flavor, the harmony of crunchiness, and the juicy texture spreading all over your mouth, along with all those sweet memories of my family chatting over Tonkatsu dinner. So, I created vegan Yuba-katsu, using konjac and yuba (bean curd skin). It came out good - crunchy and delicious. I succeeded in recreating a texture that mimics that of real Tonkatsu. However, it was not exactly the same flavor as meat, so I need to work more on that. But when I ate my Yuba-katsu, it brought back my childhood memories - the restaurant smell, the memory of the table where we used to sit, and the anticipation of eating Tonkatsu with my family. The texture of Konjac is very chewy and elastic, so I thought it could be possible to create a meat-like texture with various innovations. I think I was actually able to pull this off. Now, I need to work on the flavor part if I want my Yuba-katsu to taste like a real pork cutlet. Since I am vegan, I am already very much satisfied with my Yuba-katsu. But I am a chef and I thought it would be an interesting challenge to taste like real meat. So, I will keep working on it and update my blog once I get the result I am looking for. I incorporate Konjac into my diet a few times a month since it has a lot of medicinal properties. It is a root vegetable that grows in Asia and is known for its starchy corm, a tuber-like part of the stem that grows underground. It makes a rich source of soluble dietary fiber known as glucomannan - a natural, water-soluble dietary fiber. Glucomannan expands to 200 times its size. Upon entering the digestive tract, it envelops calories, carbohydrates, and fat. Once it passes through your digestive system, the body regards it as fiber and flushes it out of your body along with the toxins in the digestive tract. It's no wonder the Japanese call it a "broom for the stomach." Glucomannan also attracts water in the digestive system and becomes a gel, slowing the digestive processes and trapping carbohydrates. This helps to stabilize blood sugar levels. Konjac is a miracle food for detoxification, and it is now getting very popular with the Keto crowd. You can buy Konjac at any Asian food market. Konjac has a unique smell, but you can get rid of it by massaging it with a bit of sea salt and blanching it for 3 minutes in boiling water with sea salt. Then, you can slice it and sauté with any vegetable or throw them in your soup or stew.
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January 2023
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