⚽ World Cup 2018 Game 15 – Colombia vs. Japan

Your favorite Japanese food now becomes a hand-held on-the-go meal by inserting tonkatsu cutlets in a Colombian arepa. It’s a perfect mashup of the crispy meat, the cool cabbage, and the smokey sauce all in a cheesy and buttery corn wrap.

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Tonkatsu Arepa
Servings
Ingredients
arepa
tonkatsu
Servings
Ingredients
arepa
tonkatsu
Instructions
  1. Mix salt + pepper + cayenne in a small dish. Set aside. Spread the pork filets in one layer on a large plate. Season the top of the pork filets with the cayenne salt, cover, and refrigerate for at least 15 minutes.
  2. In a separate bowl, add masarepa + queso fresco + water + vegetable oil + salt and knead ingredients together until a dough is formed. Dough should be supple and smooth but not sticky and dry. Cover and set aside for 15 minutes.
  3. Set aside 3 plates: one for the flour, one for beaten eggs, and one for panko. For each pork filet, dredge it in flour, then into the beaten eggs, and cover with panko crumbs on both sides.
  4. Cover the bottom of a large skillet with oil and heat to medium high heat. When the skillet is hot, arrange pork pieces in a layer and cook for 4 minutes. Turn over the pork pieces and cook for an additional 5 minutes. Drain on paper towel-lined plate and wipe the skillet clean.
  5. Uncover the arepa dough and divide into six pieces. Roll each piece into balls and using your palms, flatten each ball to a disk around 4-inches in diameter and 1/4-inch thick.
  6. Heat the skillet to medium heat and coat the bottom of the skillet with a thin layer of butter. Add arepa and cook for 5 minutes. Turn arepa over and cook for an additional 5 minutes. Remove from heat.
  7. To serve: Cut arepa in half so that you have a top and bottom layer. Fill with tonkatsu, shredded cabbage, a drizzle of tonkatsu sauce and wrap in the middle with the strip of nori to hold arepa in place. Enjoy!
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