A lot of people love a chicken Kiev,
it's a classic.
Today, we're gonna do sort of an Asian spin
on that classic, so it's pork katsu Kiev, whatever.
It's delicious butter-stuffed pork chops, okay?
(audience applauding)
Instead of pork chops, we're starting out
with even easier, one pork tenderloin.
Cut it length-wise and across.
See, this is the tail of the tenderloin, see there?
We've just quartered it length-wise, okay?
I take each of those four pieces,
we'll make one cutlet.
Then, you pound it basically into schnitzel.
Then, for the butter, we make a compound butter.
For every four of your stuffed Kiev,
you're going to need one stick of butter.
Soften the butter and you're gonna make
what's called a compound butter.
We're gonna take chives and parsley,
garlic and fresh ginger,
mix that into the butter,
throw the butter in the freezer
so it gets nice and firm, okay?
When it's firm, you cut this into four equal pieces,
so you're getting two tablespoons
of butter per portion,
and you put that in the middle of the pork.
Fold it over and just press down,
press down on the meat to surround the butter.
See, all the did was take the flap,
push it around, just like that.
Look at that.
Ooh, those little butter pouches inside.
Yeah, that's gonna be good.
Okay, so back to the katsu and how we got to there.
So, you take it, you seal it just like this,
all the way around the butter,
and then you're gonna pass it in flour,
then with egg, and then for the breadcrumb,
we have panko, so big, fluffy breadcrumbs,
and I spiced up the panko with Japanese seven spice.
Sometimes, they also mark it togarashi.
When we come back, I'm gonna wash up my hands,
we're gonna make the salad that goes along with this
and I'm gonna tell you all about
the green rice and what makes it green,
right after this. (audience applauds)
Once you make all of your ginger
and garlic butter-stuffed pork Kievs,
you keep them warm in a low oven, like 250,
on a wire rack so they don't get gummy on the bottom.
Now, we're gonna make the refreshing cucumber salad
that goes along with this.
I bought one package of Persian cucumbers,
the little cucumbers like this,
or you can use one seedless,
or sometimes they mark them English,
the cucumbers that come in the fancy saran wrap.
Add a teaspoon of super fine sugar
and a teaspoon of salt.
Let this set and drain.
We're going to finish them with a little dressing,
about a tablespoon of rice wine vinegar,
or you can use white distilled vinegar,
and about a teaspoon and a half each
of shoyu or soy sauce,
and about a teaspoon and a half of toasted sesame oil.
Then, we're going to add our cucumbers,
and then we're gonna add some scallions,
small bunch of scallions,
thinly sliced on a bias,
and we're gonna add shiso leaf.
Okay, now for the green rice.
You cook regular white long-grain rice
in vegetable or chicken stock.
I cooked mine in chicken stock,
it gives all of the rice flavor.
When the rice has been cooking about 15 minutes,
according to package directions,
it said a low simmer bubbling away,
you're going to add what makes it green.
One bunch of spinach we're going
to put in a food processor
with the basil/cilantro combo
or a couple of,
two of your kind of pods, I'd call them,
your stacks of shiso leaf,
two or three scallions coarsely chopped,
about an inch of ginger root,
and I just peel it and put a few thin slices in there,
two fat cloves of garlic,
and we're gonna zap this all together
until that mixture is finely chopped.
This entire mixture, all of that great nutrition and flavor,
we stir into the rice the last three minutes,
add the juice of one lime for acidity.
It's the craziest, most delicious green rice, like, ever.
(audience applauding)
Alright.
So, we've got our butter and ginger
and herb-filled pork chops,
we've got our green rice,
we've got our beautiful, refreshing,
bright cucumber salad.
Now, the katsu dressing.
You take ketchup, mix it wit yellow mustard,
Worcestershire sauce, a little mirin,
and some soy.
Man, I'd eat this sauce on anything,
including my arm. (audience applauds)