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Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Foundational Japanese technique reference in English
Professional Japanese mandoline — razor-thin slices, julienne blades
Rural Japanese cooking — miso, pickles, tofu, seasonal simplicity
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Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Foundational Japanese technique reference in English
Professional Japanese mandoline — razor-thin slices, julienne blades
Rural Japanese cooking — miso, pickles, tofu, seasonal simplicity
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Whisk the eggs and buttermilk together in a medium bowl and set aside. In a shallow pan combine the lemon zest, cayenne pepper, Old Bay Seasoning and flour; set aside. Heat your oil over medium heat in a heavy frying pan, cast iron works great. Dry tomato slices off with paper towels. Then dip in flour and shake off the excess; dip in egg wash letting the excess drip off. Press into the bread crumbs getting them well coated. Fry tomato slices about 1 minute per side until golden brown. Drain on paper towels and season with salt.