How to make juicy cutlets as easily as possible with "Konpaku seasoning without frying"

before"Completed by deep-fried frying in a frying pan "Fried without raising" I tried onion consommé taste"I reviewed items that can be raised in a crispy frying past article, but it is easy to use a similar procedure, easy to make a cutlet Higashimaru soy sauce"Seasoning cutlet without fried"(147 yen including tax), so I actually tried making a cutlet using this.

If you try to make a cutlet in earnest, you need flour, eggs and breadcrumbs, but if you use "Konpaku seasoning without frying" they are unnecessary at all.


Cooking methods are on the back of the package. Simply put, it is a very simple cooking method called "Just bake seasoning on meat and bake it."


Nutritional elements are like this. It is a specially made non-frying powder that refrains from absorbing oil by 50% compared with normal baked bread flour, so it will be finished in "light clothes with crisp and healthy". Also, since only 2 tablespoons of oil are used, it is a point that calorie will be rather low.


It is a raw material name. Salt, pepper, powdered soy sauce, etc., this seasoning itself contains elements of taste, strictly speaking two kinds of pepper and light mouth soy sauce.


I will open the box. It is the amount to cover 1 meat (100 g) with one bag. It contains 3 bags, 3 boxes per box.


The cooking method was also described on the back of the bag. Even without looking at the box every time it is possible to check the cooking method if this bag is at hand, it is worth paying attention not to take extra labor in these detailed points.


I tried out seasonings from the bag.


As I approach the nose, I smell the pepper. If you look closely well it is small, but you can see the grain of black coarse ground pepper.


Pork loin meat (100 g) was prepared. Cutting the streak between the lean body and the lean body makes it possible to avoid the disastrous situation that the meat turns back while baking and the fire does not pass through uniformly through the meat.


Put the meat in a small plastic bag you can get at the supermarket and shake the seasoning and shake it with shakershaka.


In this case, let 's shake while checking whether the whole meat is evenly evenly seasoned. If there is bias in the way the seasoning is dusted, unevenness will occur in the baked condition.


If the seasoning is evenly spread on the meat, it will be laid for about 5 to 10 minutes. In the meantime, the fat from the meat adsorbs the seasoning. Then, after laying it down, push it with your fingers and firmly attach the seasoning to the meat.


Heat the frying pan and put in 2 tablespoons of oil.


I will burn the meat with medium heat.


After about 30 seconds, turn it over once.


After about 2 ~ 3 minutes, I turned it over again. If you do not return it for about this, clothes will soon burnt so be careful.


It has become a lot of female colors.


With this condition I will bake both sides two to three times.


It became a frosty lick color.


When the fire passes through the inside, jijiwa and fat float on the surface. The fragrant smell of seasoning such as heated meat and pepper does not accumulate.


I made it and I made a cutlet of Atsuatsu. The time required here is about 15 minutes if you omit the time to lay down the meat, it is pretty easy.


Juicy finish so much that the meat juice will soak into the juice when you put the kitchen knife. This seems to be able to expect taste as well.


Complete it with a dish on it.


Even the fire is on properly. The clothing is thinner than the cutlet made by fried with fat, the first crispy texture is weak. However, as there is no oiliness of fried clothes, you can feel the taste of juicy meat firmly, you can enjoy the taste of the meat itself. It usually puts on a cutlet or other vegetable sauce, but it is unnecessary for a cutlet you cooked with "Konpakutsu seasoning without frying". Because "seasoning without fried" seasoning itself is seasoned with salt, pepper and soy sauce, it has become exquisite taste to the extent that it does not sacrifice the taste of meat.


So I decided to try making chicken cutlets. I cook with the fat chicken thigh meat instead of onion meat.


Adjust the surface to a uniform height so that it can not be uneven in baking.


I will bake in the same procedure as a bonfish.


Surface fat is more chicken than pork.



It was baked and baked.


This is also a pretty juicy finish.


Completion is completed.


Since the clothes are thin and there is no oil, finish with a good juicy feeling when using a lot of fat meat. The fat of the meat is larger than the cutlet, but the taste is refreshing, this is this. In that way, you can also recommend using "Konpaku seasoning without frying" for chicken cutlets.


Certainly it does not go as far as the same as fried fish cut with oil, but you can pull out the juicy taste of meat enough and cook it for about 15 minutes as "just bake the seasoning and bake" Considering the point that it takes time and effort, the high degree of completion is overwhelming. There is no need for the tips of cooking, too carefully, it is only two points of "to sprinkle seasoning thoroughly all over" and "to turn meat in 2 to 3 minutes so as not to burn", people who have never cooked mostly But it is possible to make it without problem. "It is a little troublesome to make a cutlet in earnest, but it is recommended for those who want to taste the juicy meat easily at that time.