Japanese spice powder is a mix of a number of ingredients perfectly balance to add spiciness, flavor and aroma to various foods. Dating back to the 17th century it was produced by the herb dealers in Edo, which is the present day Tokyo. The Japanese spice then spread to other parts of the country and evolved into three major kinds. These are the Yagenbori, Shichinmiya Honpoand and Tawataya Isogoro. It is from these producers that contemporary Japanese spice powder is likely to be associated. Some of the components in Japanese spice powder are healing herbs and are consumed for prevention and curing of stomach pains and diarrhea. It also improves digestion, metabolism and appetite.
1. Make small cuts all over pork chops with a knife. Sprinkle salt and Japanese Spice Powder on both sides of meat. Coat the meat with flour, dip in eggs, then cover with bread crumbs.
2. Heat deep frying oil to 350 F, and deep fry the pork chops. Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
Ingredients
Directions
1. Make small cuts all over pork chops with a knife. Sprinkle salt and Japanese Spice Powder on both sides of meat. Coat the meat with flour, dip in eggs, then cover with bread crumbs.
2. Heat deep frying oil to 350 F, and deep fry the pork chops. Fry until color turns golden brown and meat floats in the oil, about 5-8 minutes, turning once or twice.
