This Week's Film: Love and Honor
This recipe is a variation on one of my favorite Japanese classics: Tonkatsu. But instead of pork cutlets, I substituted salmon filets cut into 1” strips. Other than that, the preparation is the same, with the fish bathed in egg and crusted with panko bread crumbs. And instead of the traditional robust tonkatsu sauce, I made a sweeter, more delicate teriyaki sauce to complement the flavor of the fish.
Here is a link to my Recipe and Photo on ThingsAsian.