Vegetable oil to Fry
½ cup Flour
1 cup Japanese bread crumbs (Panko)
1pkg Yaya cheese
Bull dog sauce or tonkatsu sauce
3 TBSP Sesame oil
Calrose rice to serve
Toasted sesame seed for garnishDirections:
Cut Yaya cheese in ½ in thick planks lengthwise and set aside.
Create a three stage dredging station:
Crack 3 eggs into a bowl and whisk together. Once combined together set aside. On one medium sized baking dish add flour and on another medium sized baking dish add panko. First dip the cheese in flour. Shake some of the excess off then dip in egg. Then dredge in panko and make sure to shake off any excess. Set on a plate and continue till all cheese have been covered. Add the cheese into the freezer and let it sit for about 20-30 mins to firm up.
While in the freezer, thinly slice up cabbage, by first cutting out the core. Then cut in half to make a quarter and then Cross wise thinly slice cabbage. Add cabbage into a bowl and add 3 tbsp of sesame oil and pinch of salt and pepper. Once combined, place in fridge. Then take a pot and heat up oil to about 375-400 degree on medium high heat. You will want to add enough oil to cover the the katsu, so about 1 in from the bottom of the pan. Test oil by adding a piece of panko to the oil. If it floats and sizzle add your Breaded cheese to the pot working in batches about 2 to 3 pieces at a time. Fry till golden brown, and serve hot on top of the cabbage slaw you made, and finish by drizzling tonkatsu sauce on top. Then Enjoy!