Sliders With Caramelized Onions Tonkatsu Sauce And Quail Egg Recipes

TONKATSU WITH HOMEMADE SAUCE

Steps:

• For the sauce: Stir together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon and garlic powder in a small bowl. Set aside while you prepare the pork.
• For the pork: Put the flour in a shallow bowl. Whisk the egg with a small splash of water in a second shallow bowl. Add the panko to a deep dish.
• Lightly pound each piece of pork with a meat mallet, then generously sprinkle on both sides with salt and pepper. Dredge one cutlet in the flour, coating completely, then shake off any excess. Dip it in the egg mixture, letting any excess drip off, then coat with the panko, gently pressing it into the panko so the crumbs stick. Transfer to a plate and repeat with the remaining cutlets.
• Heat about 1/3 inch oil in a medium skillet over medium heat until it shimmers. Add 2 of the cutlets and cook until golden brown on the bottom, about 3 minutes. Flip the pieces over and cook until almost cooked through but still pink, 1 to 2 minutes more. Transfer the cutlets to a paper towel-lined cutting board, sprinkle with salt and tent with foil to keep warm. Repeat with the 2 remaining cutlets.
• For serving: Slice the cutlets crosswise into 1/2-inch strips. Place a sliced cutlet on each plate along with a scoop of rice, a mound of cabbage and 2 tomato wedges and/or cucumber slices, if using. Drizzle the cutlets with the sauce and serve with extra sauce on the side.

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

SLIDERS WITH CARAMELIZED ONIONS, TONKATSU SAUCE, AND QUAIL EGG

Steps:

• To make tonkatsu sauce, mix ketchup, Worcestershire, sake, ginger, garlic, sugar, and mirin in a saucepan.
• Bring to a boil.
• Reduce heat and simmer for 30 min (making sure to stir throughout), set aside.
• Mix ground chuck and sirloin with Kosher salt and make 16 patties, 2 oz. each.
• In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
• Stir in sugar or mirin and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.
• Heat a CAST IRON SKILLET over medium-high heat for 2 to 3 minutes (cast iron is VERY important!).
• Place the hamburger patties in the pan.
• Flip the burgers only once during cooking (doneness is up to you).
• Cut open brioche buns and toast in a 425 degree oven for 5 - 10 minutes.
• In a non-stick skillet, coat with cooking spray and cook quail eggs, sunny side up (keep each egg separate).
• Use a BBQ brush to slather the tonkatsu sauce on both sides of all patties.
• Place caramelized onions on bottom buns.
• Place patties on top of onions and top with quail egg.
• Allow the diner to place top half of bun on the slider, causing the egg to break and add the final touch to this delicious recipe!