Gourmet Kimbap with Leftover Tonkatsu
How to Make Delicious Tonkatsu Kimbap
Do you remember the tonkatsu you made or bought recently? Today, we’re going to turn any leftover tonkatsu into an incredibly satisfying ‘Tonkatsu Kimbap’! This recipe is perfect for a hearty meal or a delightful snack. Let’s dive right into how to make this amazing kimbap, combining the crispiness of tonkatsu with fresh ingredients. Ready to start?
Main Ingredients
- Prepared Tonkatsu (warmed or cooled)
- 1 Fresh Egg
- 1/2 Carrot, julienned for color and texture
- 5-6 Fresh Perilla Leaves (깻잎)
- 1 Kimbap-style Pickled Radish (단무지)
Seasonings & Others
- 2-3 Tbsp Japanese Tonkatsu Sauce
- 2-3 Tbsp Mayonnaise
- A little Cooking Oil for sautéing
- Pinch of Salt for rice seasoning
- 1 Tbsp Sesame Oil for rice seasoning
- 2-3 Tbsp Japanese Tonkatsu Sauce
- 2-3 Tbsp Mayonnaise
- A little Cooking Oil for sautéing
- Pinch of Salt for rice seasoning
- 1 Tbsp Sesame Oil for rice seasoning
Cooking Instructions
Step 1
First, prepare the rice for the kimbap. In warm cooked rice, mix in 1 tablespoon of sesame oil and a pinch of salt. Gently mix with a spatula to season the rice without mashing the grains. This step enhances the rice’s nutty flavor and overall taste.
Step 2
Wash and thinly julienne the carrot. Heat a little cooking oil in a frying pan, add the julienned carrots, and sauté with a pinch of salt. Sautéing the carrots brings out their natural sweetness and improves their texture, but you can also use them raw if you’re short on time. Choose whichever you prefer!
Step 3
Lightly beat 1 egg in a bowl. Pour it into a lightly oiled frying pan and cook like an egg omelet, rolling it up as it cooks. Don’t worry if it doesn’t look perfectly rolled; you can easily shape it when you assemble the kimbap. Just aim for a cooked egg sheet.
Step 4
Now, let’s make the special sauce that will elevate your kimbap! In a small bowl, mix the Japanese tonkatsu sauce and mayonnaise, ideally in a 2:1 ratio (e.g., 2 Tbsp tonkatsu sauce to 1 Tbsp mayonnaise). Feel free to adjust the ratio to your liking. You could also add a touch of mustard or sriracha for a different flavor profile.
Step 5
Place a sheet of kimbap seaweed (gim) on your work surface. Spread a thin layer of the seasoned rice over the seaweed, leaving a small border at the top. Lay the fragrant perilla leaves over the rice. These leaves act as a barrier for other ingredients and add a lovely aroma. Next, layer the sautéed carrots, the egg sheet, and your prepared tonkatsu. Cut the tonkatsu into strips that fit the width of the kimbap for easier rolling.
Step 6
It’s time to roll the kimbap! Using a kimbap mat or your hands, carefully and firmly roll the ingredients from the bottom edge upwards. Lightly moisten the top edge of the seaweed with water to help seal the roll securely. Press gently as you roll to ensure it’s tightly packed.
Step 7
Once rolled, slice the kimbap into bite-sized pieces, about 1.5 to 2 cm thick. Brush the cut edges lightly with sesame oil for a beautiful sheen and extra aroma. Enjoy your delicious Tonkatsu Kimbap, a delightful combination of crispy tonkatsu, fresh vegetables, and savory rice! It’s a fantastic way to repurpose leftover tonkatsu.
