(cheese crunching)
(upbeat rhythmic music)
- Hi friend, it's been a while.
How's your quarantine going on your side of the world?
What did you eat?
On my side of town,
I have made friends with a few squirrel buddies,
and most importantly rediscovered a whole bunch of things
I'd forgotten and stacked into my freezer.
On today's menu, a brick of mozzarella cheese,
and some pork, and given that I have some breadcrumbs left
We're going to do some
cheese tonkatsu.
Or attempt to.
Okay, so in terms of steps,
this is a pretty straightforward recipe.
First, you cut up your mozzarella cheese
into either sticks or square.
Whatever you prefer, whatever shape you prefer.
You know, we don't discriminate, we take you as you are.
(gentle rhythmic music)
Put it aside.
Then time to look at the meat.
You have a piece of pork.
Chop it up in such a way that you can tenderize it.
I'm going to go sideway like this.
Hopefully, won't chop my finger out.
I guess I'm only going to have two tonkatsu.
Now, let's pound it up!
Find something heavy so that you can make the meat tender.
Ow!
In this case, I'll do this.
(mallet banging)
All right.
First one done.
Second one up.
(mallet banging)
This one is a bit more destroyed.
And now that you have some nice slices of pork
Wrap the cheese in it.
Oh, yeah!
Now, you want to put on some weight
so that the meat adheres to the cheese.
Usually they use (plastic wrap), they roll it and make it tight,
but in order to try to avoid single usage of paper,
we're just going to stack them up like this
Natural weight should do some magic.
This looks good.
We have a total of two little cheese tonkatsu
for this afternoon snack
'cause I guess we're always eating in this day and age.
Now we're going to prep the coating
to make it crispy.
(egg clanking)
(bowl clinking)
Okay.
And then.
Oh!
Careful.
Knives.
I need to clean, I don't want to have diseases.
(bouncy playful music)
We're back in business, my friends!
Eggs.
(fork clinking)
I forgot to season my meat.
I'm just going to season everything.
Might as well throw everything in the fryer.
(lively piano music)
Giving the limitations of the ingredients
in my own skills
This is now going be two pieces,
two pieces of cheese pork tonkatsu
as well as tiny (individual) bits of cheese and pork
Because I don't want this house to turn into hell,
we're going go on my patio.
I hope you're ready for my Asian squat.
(lighthearted music)
(spoon clinking)
(oil glugging)
(oil sizzling)
So, first lesson,
I think I didn't put enough breadcrumbs around
the ones that were only cheese (without the pork wrap) because
the cheese disappeared at the bottom of the pan.
It's completely empty.
So now, I have empty shells of cheese.
Look, right like this.
Yup.
(crunching loudly)
Still delicious though.
Just missing a bit of cheese.
(crunching loudly)
That's all of the cheese.
(playful lighthearted music)
Okay.
(oil sizzling)
Oh, yeah.
(oil sizzling loudly)
(plate clinking)
(oil sizzling)
(plate clinking)
The shape is not excellent.
There is a bit too much burnt on one side compared
to the other, but I'm pretty sure it's going to be okay.
(cheese crunching)
(lighthearted music)
There we go.
Om nom nom.
(plate clanking)
Shit, oh, boy.
A bit dry.
The meat has been a bit overcooked
but other than that pretty nice!
I'd say except for the cheese only version,
this was a pretty good success.
It's crispy, it's melty.
There's meat, it's cooked.
Yeah.
(crunching loudly)
Anyway.
Hope you enjoyed it.
I know this is not the normal restaurant video you're used to
but let me know what are your thoughts below.
Should I continue to try to learn how to cook?
Maybe I should stop eating and, okay.
Okay.
Thanks a lot.
Stay home and stay safe.
(lighthearted rhythmic music)
Test two.
Cheese stick success!
Just need more batter
around and make sure there's no leaking of cheese.
Yup.