Katsuya Roscas Salad
Crispy pork cutlet meets fresh vegetables and savory sesame dressing for a healthier and more delicious salad! It is a Katsuya Roscas salad that has a different charm from the retro combination of pork cutlet, cabbage, and ketchup. If it's such an easy and wonderful dish, it would be a good dish to invite guests. Recipe provided: Baekseol Cooking Center
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • Lettuce
    30g
  • Chicory
    20g
  • a vitamin vegetable
    30g
  • Carrot
    50g
  • Cabbage
    50g
  • Sesame
    3TS
  • black sesame
    1TS
  • peanut butter
    1TS
  • Mayonnaise
    3TS
  • Oligosaccharide
    1TS
  • Soy sauce
    1TS
  • Sugar
    1TS
  • Vinegar
    3TS
  • Water
    50ml
  • Orange
    1/2ea
  • Cucumber
    1/4ea
Cooking Steps
STEP 1/6
Put sesame seeds, black sesame, peanut butter, mayonnaise, oligosaccharide, soy sauce, sugar, vinegar, and water in a blender and grind it finely to make sesame dressing.
STEP 2/6
Dip lettuce, vitamins, and chicory in cold water, then scoop it out and tear it to make it easier to eat.
STEP 3/6
Finely shred carrots and cabbages and slice cucumbers round and thin.
STEP 4/6
Peel off oranges and only remove flesh. Katsuya roscass is fried crispy for about 5 minutes at a temperature of 170-180, and then put on a kitchen towel to remove the grease.
STEP 5/6
Mix salad vegetables, carrots, cucumbers, and oranges, put them on a plate, and gently place the shredded cabbage in the middle.
STEP 6/6
Cut the fried pork cutlet into bite-size pieces and place it on top 5. Sprinkle with sesame dressing to finish.
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