ingredients:
- 1 serving deep-fried breaded
- pork cutlets (tonkatsu)
- 1 serving fried rice with butter
- 60 g canned demi-glace sauce
- 2 tablespoons wine
- 1 tablespoon water
- a little salt
step 1:
Slice the pork cutlet across into 2 cm. strips.
step 2:
Put the wine in a small pan. Simmer and bring to a boil for releasing the alcohol. Add the canned demi-glace sauce, water and salt. Stir and simmer for a few minutes.
step 3:
Place the pork cutlet strips over the fried rice. Pour the sauce over the pork.
comment:
Pouring demi-glace sauce over tonkatsu is unique, and this dish, served with stir-fried buttered rice, is delicious. This dish, called esukaroppu, originated in Nemuro City, Hokkaido, the easternmost city in Japan. Esukaroppu is said to have evolved from the French escalope, but outside of the Hokkaido region, esukaroppu is virtually unknown. The actual Nemuro esukaroppu is said to contain chopped boiled bamboo shoots in the buttered rice.