Gordon Ramsay Challenges Richard Blais to Make a Stunning Pork Katsu Bento

The Difficulty is out to Next Level Chef's Richard Blais as is challenging him to make a scrumptious Next Level Bento Box … and Blais is all set to deliver with a scrumptious Pork Katsu. Do you authorize?

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Richard's Bento Box
Makes 2 portions

* COMPONENTS *.

* Tonkatsu *.
2 8-ounce pieces boneless pork loin, about 2-inches thick.
Kosher salt.
Newly ground black pepper.
2 big eggs, blended.
1 tablespoon hot sauce.
1 cup all purpose flour.
1 cup panko breadcrumbs.
1 cup neutral oil, for frying.

* Sauce *.
1/4 cup ketchup.
2 tablespoons worcestershire sauce.
2 tablespoons soy sauce.
2 tablespoons oyster sauce.
1 tablespoon light brown sugar.

* Cabbage Salad *.
1/2 head green cabbage, shredded.
3 radish, sliced.
1 cucumber, sliced.
1 tablespoon toasted sesame seeds.
1 teaspoon granulated sugar.
1/2 teaspoon kosher salt.
2 tablespoons rice wine vinegar.
2 tablespoons chopped cilantro.

* Assembly *.
Steamed sushi rice.
Pickled daikon.
Pickled ginger.

PROCEDURE.
1. Season each piece of pork with salt and black pepper. Location the pork in between two pieces of parchment or plastic wrap. Gently pound the pork until it has to do with 1/2- inch thick.
2. Dig up the pork in the flour to coat entirely then repeat in the egg and lastly the panko breadcrumbs.
3. Place the cutlet in the pan and cook up until golden brown, about 4 minutes. Turn and continue until prepared through, about 4 more minutes. Remove the pork to a cake rack set over a sheet tray and gently season with salt.
4. In a little bowl, whisk together the catsup, worcestershire, soy sauce, oyster sauce and brown sugar.
5. In a medium blending bowl, combine the cabbage, radish, cucumber, toasted sesame seeds, sugar, salt, rice vinegar and cilantro.
6. Place the pork over a bed of cooked sushi rice and drizzle with the sauce. Serve with the cabbage salad, and marinaded daikon and radish.

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Challenges Richard Blais to Make a Stunning Pork Katsu Bento.

#GordonRamsay #NextLevelKitchen #GordonRamsayRecipes #GordonRamsayCooking.

Gordon Ramsay Challenges Richard Blais to Make a Stunning Pork Katsu Bento

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About the Author: Yvette Cook

23 Comments

  1. I enjoyed the video very much:) Just came back from an amazing visit to Japan. Got obsessed with bento boxes!
    One suggestion: The Bento box peculiarity is the presentation: extreme remarked separation between each component, using decorative pieces, with no loose space at all. Extreme neatness and definition😉

  2. WOW, what a Bento box! Looks easy to make, send us some more “cook along” video’s on YouTube. LOVEEEEEEE YOU Gordon… ❤❤❤🙏💫🙏🦋🙏😃💥💥💥

  3. That meal looked so delicious. I love watching Next Level Chef as I continue to absorb such wonderful culinary ideas.
    Thank you so very, Gordon. You have been a great inspiration for me even though I’ve been cooking a very long time.
    You all are amazing.
    God bless the Next Level Chefs and participants.
    May the best aporn win! 🏆🎖

  4. only major comment i have is that the cutlet should have been sliced to 5-6 pieces before plating, now the top will soak in all the sauce and comes soggy while the rice gets no sauce and none of it seeps to the tasty meat inside the panko cover. Also its easier to eat since most likely you will eat it with chopsticks and picking up the whole katsu is kinda messy easilly 🙂 Looks good and most likely tastes very nice.

    1. I agree! Also, how about Richard not bothering to season either the flour or the breadcrumbs? And I know that he was in a hurry, but maybe he could have mentioned that the breadcrumbs will “stick” to the surface of the pork better if it is allowed to set up for an hour in the frig, before beginning the shallow fry. It looked to me that the surfaces of his katsu were not uniformly covered with the breadcrumb crust. Did it fall off?

  5. I want to make this dish with either chicken or lamb. This dish looks so good and it’s quick to make.

    1. it wasn’t an egg shell, its part of the yolk. i dont know the exact name of it but it’s basically the part of the egg that gets fertilized.

  6. They need to do one with all the judges have there own competition series! next level chef style lol 🙂

  7. Tonkatsu is a pretty simple dish to make. I usually marinade the pork for 4-8 hours, a good idea to do that first thing in the morning, then you just come home and get to work on making it. I even go to this nice hole in a wall Asian food market to get the katsu sauce. It’s very good too, so I do recommend it.

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