Tonkatsu Biscuit

landarc · 11-09-2013, 09:50 PM

Now, here is where I normally post my disclaimer about my blog etc etc...but, this is a one off. Because...I only have the one shot...stupid camera adjustments...

In any event...

The result of my biscuit query, a buttermilk biscuit, with a buttermilk brined pork chop, Japanese-style Nappa cabbage, daikon and carrot slaw and a home made Curry Katsu sauce.

jeffjenkins1 · 11-09-2013, 10:19 PM

Now that is rockin!

Jeff

buccaneer · 11-09-2013, 11:41 PM

Awww you know what that is doing to me...

Titch · 11-10-2013, 12:18 AM

That looks very interesting, I had to Google what was what though

FiremanVinny · 11-10-2013, 01:11 AM

looks awesome.. homemade biscuit?

big brother smoke · 11-10-2013, 01:19 AM

I would hit that hard, trust me!

big brother smoke · 11-10-2013, 01:20 AM

p.s. I want the biscuit recipe, please.

Diesel Dave · 11-10-2013, 04:40 AM

Deng now I'm thinkin porkchop for breakfast!

That looks amazing

sliding_billy · 11-10-2013, 05:04 AM

That looks beautiful.

tpope · 11-10-2013, 07:13 AM

Very interesting melding of ideas. I would love to try one.

Big George's BBQ · 11-10-2013, 07:18 AM

Bob that looks sooooo GOOD

I agree with Steph recipe please

dwfisk · 11-10-2013, 07:22 AM

Dayum, looks great!

jonboy · 11-10-2013, 07:22 AM

Sounds wonderful.
could you post a recipe for the following
biscuit query, a buttermilk biscuit, with a buttermilk brined pork chop, Japanese-style Nappa cabbage, daikon and carrot slaw and a home made Curry Katsu sauce...
thanks
jon

landarc · 11-10-2013, 12:40 PM

Tonakatsu Biscuit recipes

A basic buttermilk brine for pork or chicken.

Buttermilk brine
1 cup water
1/3 cup fine sea salt
1/4 cup agave syrup
5 peppercorns
3 whole cloves
2 whole bay leaves
1 large clove garlic, in thirds
1 cup buttermilk
6 ice cubes

1. Heat 1 cup water to boil, add sea salt and stir until dissolved. Reduce heat to low and add spices and syrup or sugar. Let steep for 20 minutes. Remove from heat and let cool. Add buttermilk and ice cubes.

2. Soak larger cuts of meat for 24 hours, smaller cuts for 12 hours, chops for 4 to 8 hours.

Tonkatsu sauce
2 large red bell peppers
1 medium apple
1 small carrot
3 cloves garlic
2 tablespoons agave syrup
1/4 cup rice wine vinegar
1/4 cup water
1/8 tablespoons shoyu
1/8 cup Japanese Worcestershire sauce (or Lee & Perrins)

1. Finely chop fruit and vegetables. Sweat in a non-stick pan, using water as needed to aid in softening vegetables.

2. Add in agave syrup, wine vinegar, shoyu and Worcestershire sauce and bring to simmer for 15 minutes.

3. Add to blender and hit puree, it should be fairly smooth. If I had a better blender it would have been as smooth as ketchup.

4. Adjust for salt and acid, it always needs a little more. In essence, this is Japanese ketchup. Some brands add some ketchup or tomato to the mix. For this use, I didn't. Let sit for a few hours in the fridge to meld flavors.

Biscuit
3 cup pastry flour
3 cup AP flour
1 T sugar
2 T baking powder
1 t baking soda
1 T salt
12 ounces fat
2-1/4 cups buttermilk

1. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. Sift or whisk. I prefer to whisk, it seems to work best for me.

2. I use frozen lard or shortening, it doesn't have to be. Working from frozen gives me time to futz around and not have to be too gentle. I use a knife and simply chop the frozen fat into slivers.

3. Add the slivered (or grated, you could grate it) fat to the flour and cut into the flour. Real bakers use their hands, mine are too warm, so I use a pastry cutter and chop the mixture until it is like coarse sand in texture

4. Add buttermilk straight from fridge, and stir until the dough comes together. You have two options here. I chose option A

A. Work dough just until it comes together, turn out onto floured surface and knead just until it will hold together and is not sticky. It is very tender at this point. Pat out and cut into biscuits, or tear off chunks and place on cookie sheet.

B. Add an additional 1/8 cup of buttermilk and knead the dough in the bowl until it comes together, turn out and roll dough into large sheet, fold dough into thirds, turn 90 degrees, and roll and fold, then roll and cut biscuits. These will be very flaky layers.

5. Place onto heavy baking sheets, I use parchment, but, grease works fine too. Place biscuits onto pan, either close or far apart, opinions vary. Brush tops with melted butter and into preheated 375 degrees F oven for 12 to 15 minutes.

6. Immediately upon removing from oven, brush tops with melted butter again.

Phubar · 11-10-2013, 02:53 PM

Oh sh!t...that must be good!

11-09-2013, 09:50 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Tonkatsu Biscuit Now, here is where I normally post my disclaimer about my blog etc etc...but, this is a one off. Because...I only have the one shot...stupid camera adjustments... In any event... The result of my biscuit query, a buttermilk biscuit, with a buttermilk brined pork chop, Japanese-style Nappa cabbage, daikon and carrot slaw and a home made Curry Katsu sauce. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-09-2013, 10:19 PM	#2
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Now that is rockin! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

11-09-2013, 11:41 PM	#3
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Awww you know what that is doing to me... __________________ Hold my dang beer...

11-10-2013, 12:18 AM	#4
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	That looks very interesting, I had to Google what was what though __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

11-10-2013, 01:19 AM	#6
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	I would hit that hard, trust me! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

11-10-2013, 01:11 AM	#5
FiremanVinny On the road to being a farker Join Date: 11-07-11 Location: Antioch Ca	looks awesome.. homemade biscuit?

11-10-2013, 01:20 AM	#7
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	p.s. I want the biscuit recipe, please. __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

11-10-2013, 04:40 AM	#8
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	Deng now I'm thinkin porkchop for breakfast! That looks amazing __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

11-10-2013, 05:04 AM	#9
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	That looks beautiful.

11-10-2013, 07:13 AM	#10
tpope Full Fledged Farker Join Date: 04-13-12 Location: North West, GA	Very interesting melding of ideas. I would love to try one.

11-10-2013, 07:18 AM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Bob that looks sooooo GOOD I agree with Steph recipe please __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

11-10-2013, 07:22 AM	#12
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Dayum, looks great! __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

11-10-2013, 07:22 AM	#13
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	Sounds wonderful. could you post a recipe for the following biscuit query, a buttermilk biscuit, with a buttermilk brined pork chop, Japanese-style Nappa cabbage, daikon and carrot slaw and a home made Curry Katsu sauce... thanks jon

11-10-2013, 12:40 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Tonakatsu Biscuit recipes A basic buttermilk brine for pork or chicken. Buttermilk brine 1 cup water 1/3 cup fine sea salt 1/4 cup agave syrup 5 peppercorns 3 whole cloves 2 whole bay leaves 1 large clove garlic, in thirds 1 cup buttermilk 6 ice cubes 1. Heat 1 cup water to boil, add sea salt and stir until dissolved. Reduce heat to low and add spices and syrup or sugar. Let steep for 20 minutes. Remove from heat and let cool. Add buttermilk and ice cubes. 2. Soak larger cuts of meat for 24 hours, smaller cuts for 12 hours, chops for 4 to 8 hours. Tonkatsu sauce 2 large red bell peppers 1 medium apple 1 small carrot 3 cloves garlic 2 tablespoons agave syrup 1/4 cup rice wine vinegar 1/4 cup water 1/8 tablespoons shoyu 1/8 cup Japanese Worcestershire sauce (or Lee & Perrins) 1. Finely chop fruit and vegetables. Sweat in a non-stick pan, using water as needed to aid in softening vegetables. 2. Add in agave syrup, wine vinegar, shoyu and Worcestershire sauce and bring to simmer for 15 minutes. 3. Add to blender and hit puree, it should be fairly smooth. If I had a better blender it would have been as smooth as ketchup. 4. Adjust for salt and acid, it always needs a little more. In essence, this is Japanese ketchup. Some brands add some ketchup or tomato to the mix. For this use, I didn't. Let sit for a few hours in the fridge to meld flavors. Biscuit 3 cup pastry flour 3 cup AP flour 1 T sugar 2 T baking powder 1 t baking soda 1 T salt 12 ounces fat 2-1/4 cups buttermilk 1. In a large bowl, combine flours, sugar, baking powder, baking soda and salt. Sift or whisk. I prefer to whisk, it seems to work best for me. 2. I use frozen lard or shortening, it doesn't have to be. Working from frozen gives me time to futz around and not have to be too gentle. I use a knife and simply chop the frozen fat into slivers. 3. Add the slivered (or grated, you could grate it) fat to the flour and cut into the flour. Real bakers use their hands, mine are too warm, so I use a pastry cutter and chop the mixture until it is like coarse sand in texture 4. Add buttermilk straight from fridge, and stir until the dough comes together. You have two options here. I chose option A A. Work dough just until it comes together, turn out onto floured surface and knead just until it will hold together and is not sticky. It is very tender at this point. Pat out and cut into biscuits, or tear off chunks and place on cookie sheet. B. Add an additional 1/8 cup of buttermilk and knead the dough in the bowl until it comes together, turn out and roll dough into large sheet, fold dough into thirds, turn 90 degrees, and roll and fold, then roll and cut biscuits. These will be very flaky layers. 5. Place onto heavy baking sheets, I use parchment, but, grease works fine too. Place biscuits onto pan, either close or far apart, opinions vary. Brush tops with melted butter and into preheated 375 degrees F oven for 12 to 15 minutes. 6. Immediately upon removing from oven, brush tops with melted butter again. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] Last edited by Ron_L; 11-14-2018 at 04:32 PM.. Reason: freaking word! - Corrected ASCII Codes

11-10-2013, 02:53 PM	#15
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Oh sh!t...that must be good! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador