Tonkatsu with sesame rice and chicory from steven fountain

Cut 1 piece of ginger into slices. In a pan, bring the orange juice with the ginger, the lime juice and the pepper strips to the boil. Let this cook very gently.

Make the bread crumble. Preheat the oven to 200 ° C. Grate 3 slices of bread coarsely in the food processor. Sprinkle it out on a baking tray and let it dry in the oven for 10 minutes. Spoon it occasionally. Spoon the breadcrumb onto a plate and let it cool down.

Boil the rice according to the instructions on the package and roast the sesame seeds in a dry frying pan until golden brown. Mix the sesame seeds with the cooked rice.

Put the minced meat in the bowl of the food processor. Add the rest of the ginger, the other red pepper, the remaining 2 slices of bread, the milk, the egg and to taste salt and knead everything together with the machine. Divide the mixture into 8 equal pieces. Halve the stalks of lemongrass in the length and knead a portion of minced meat around the stalks of lemongrass. Roll the minced meat through the breadcrumbs.

Heat the oil in a (frying) pan to approx. 160 ° C. Bake the tonkatsu brown and crispy on the outside for approx. 5 minutes and cook inside. Let them drain on kitchen paper.

Remove the leaves of chicory and boil for 1-2 minutes in the citrus juice.

Boil the soy sauce with the ginger syrup for 4-5 minutes until it is slightly thicker.

Spoon a bunch of rice, possibly with the help of a serving ring, on four plates. Place 2 meat skewers against each rice mountain. Place the leaves of chicory along the edge of the plate and garnish with the strips of red pepper that have been cooked in the citrus juice. Spoon some of the cooked soy sauce along the bottom of the plate.