-
1
Soak four bamboo skewers, each about 6 inches long (you can cut longer skewers with a cleaver or kitchen scissors), in water for 30 minutes.
-
2
In a medium bowl, combine the salt, sake, and ginger juice.
-
3
Marinate the pork in this mixture for 20 minutes.
-
4
In a small bowl, combine the miso and mirin, stirring with a spoon until smooth.
-
5
Spread a thin layer of the miso paste over one pork slice, and place three to four shiso or basil leaves on the paste.
-
6
Cover with another pork slice, and spread a thin layer of miso paste over the top slice of pork.
-
7
Roll the pork tightly into a 3-inch cylinder.
-
8
Make four or five more rolls with the remaining pork and miso paste.
-
9
Cut each pork roll into four disks.
-
10
Thread three disks onto each skewer, securing the ends of the rolls with the skewer.
-
11
Put the flour, beaten eggs, and panko breadcrumbs into three separate pans that are long enough to hold the skewers.
-
12
Dredge the skewered pork with the flour and then the egg.
-
13
Dredge the pork again with the flour, then with the egg, and finally with the panko bread-crumbs.
-
14
Gently press the rolls so that the breadcrumbs adhere well.
-
15
Heat 1 1/2 inches oil in a wide, deep skillet to 330 degrees F. Fry the pork on the skewers over low heat, two or three at a time, until the outside is golden and cooked through, about 5 minutes.
-
16
Drain the pork on a rack.
-
17
Serve the pork on the skewers with lemon wedges, or off the skewers on top of plain cooked white or brown rice and drizzled with tonkatsu sauce.
