Japanese Delights 2024
4.7 Katsu
I shall prepare 21 delights of Japan and publish them in 7 consecutive episodes. Episodes 1 to 3 were already published and now is episode 4.
4.7 Katsu カツKatsuretsu (カツレツ) is a Japanese word that translates to "cutlet" and refers to a breaded and deep-fried piece of meat or seafood. The term is often shortened to "katsu".
Tonkatsu (豚カツ, とんかつ or トンカツ ; "pork cutlet") is a Japanese dish that consists of a breaded, deep-fried pork cutlet. It involves coating slices of pork with panko (bread crumbs), and then frying them in oil. The two main types are fillet and loin. Tonkatsu is also the basis of other dishes such as katsukarē (pork cutlet curry) and katsudon (pork cutlet rice bowl).
Tonkatsu is generally served with tonkatsu sauce (とんかつソース), a thick Japanese vegetarian pureed fruit-based brown sauce, along with rice or miso soup as part of a two- or three-item set meal, or as dinner with rice and vegetables.
Tonkatsu sauce とんかつソース
Ingredients
. 1/4 cup ketchup
. 2 tbsp worcestershire sauce
. 1 tbsp oyster sauce or soy sauce
. 1/2 tbsp sugar or brown sugar
Instructions
Combine all the ingredients in a bowl, adjusting the serving size if needed. Store in an airtight container for up to 1 month in the fridge.
. 2 tbsp worcestershire sauce
. 1 tbsp oyster sauce or soy sauce
. 1/2 tbsp sugar or brown sugar
Instructions
Combine all the ingredients in a bowl, adjusting the serving size if needed. Store in an airtight container for up to 1 month in the fridge.
Tartar Sauce タルタルソース
Ingredients
. 1 large egg(s)
· 1/4 large onion 55-65g
· 4 Tablespoon Japanese mayonnaise
· 2 teaspoon rice vinegar
· 1/3 teaspoon salt
· 1/3 teaspoon freshly ground black pepper
Ingredients
. 1 large egg(s)
· 1/4 large onion 55-65g
· 4 Tablespoon Japanese mayonnaise
· 2 teaspoon rice vinegar
· 1/3 teaspoon salt
· 1/3 teaspoon freshly ground black pepper
· 1/3 teaspoon sugar
Instructions
1. Add enough water to easily cover the egg in a pot. Bring it to a boil. When it is boiling, add the egg to the pot, and boil for exact 9 minutes.
2. Cut the onion into small pieces.
Preparation
2. Cut the onion into small pieces.
Preparation
1. In a bowl, add the boiled egg and smash it.
2. Add the cut onion, Japanese mayonnaise, rice vinegar, salt, black pepper, and sugar into the bowl. Mix well.
2. Add the cut onion, Japanese mayonnaise, rice vinegar, salt, black pepper, and sugar into the bowl. Mix well.
Garnish
Nori, blanched broccoli, blanched red cabbage, blanched green beans, cooked black fungus, red ginger (ginger + beets + rice vinegar + sugar), shredded carrots
▲ 10. Tori Katsu 鶏カツ
Chicken katsu (chicken cutlet (チキンカツ, chikinkatsu)), also known as panko chicken or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish served at Japanese and East Asian restaurants worldwide.
Like tonkatsu, chicken katsu is generally served with tonkatsu sauce (とんかつソース), a thick Japanese vegetarian pureed fruit-based brown sauce, along with rice or miso soup as part of a two- or three-item set meal, or as dinner with rice and vegetables.
Ingredients
. 1 pair of chicken breast or chicken thigh (about 250 gram)
. oil for deep frying
. 1 pair of chicken breast or chicken thigh (about 250 gram)
. oil for deep frying
Marinating sauce
. salt
. pepper
. 1 tablespoon sake
. salt
. pepper
. 1 tablespoon sake
Breading
. all purpose flour
. 1 egg, lightly beaten
. bread crumbs (Japanese: panko)
. all purpose flour
. 1 egg, lightly beaten
. bread crumbs (Japanese: panko)
Tartar Sauce
Tonkatsu sauce
Instructions
1. Cut chicken breast pair to two pieces, so you end up with 2 halves of chicken breast. Then cut each chicken breast half at a slanting angle into 3 pieces, make sure that all the pieces have the same thickness. You should end up with 6 pieces of meat.
2. Place the chicken breasts in a bowl, sprinkle with salt and pepper, and add the sake. Mix well, and let the meat marinate for 15 minutes.
3. Prepare three shallow bowls, fill the first one with flour, the second one with egg, and the third one with bread crumbs.
4. Heat oil in a frying pan for deep frying. Once the oil is hot enough (you can test by dropping a peace of bread crumb to hot oil, if it sizzles immediately, it is ready), dust each piece of chicken meat in flour, then dip in egg, and followed by bread crumb. Then deep fry until golden brown and crispy.
5. Remove and drain on a wire rack or paper towel. Plate with garnish.
6. Serve immediately with steamed white rice, Tartar Sauce and Tonkatsu sauce.
2. Place the chicken breasts in a bowl, sprinkle with salt and pepper, and add the sake. Mix well, and let the meat marinate for 15 minutes.
3. Prepare three shallow bowls, fill the first one with flour, the second one with egg, and the third one with bread crumbs.
4. Heat oil in a frying pan for deep frying. Once the oil is hot enough (you can test by dropping a peace of bread crumb to hot oil, if it sizzles immediately, it is ready), dust each piece of chicken meat in flour, then dip in egg, and followed by bread crumb. Then deep fry until golden brown and crispy.
5. Remove and drain on a wire rack or paper towel. Plate with garnish.
6. Serve immediately with steamed white rice, Tartar Sauce and Tonkatsu sauce.
▲ 11. Tara Katsu 鱈カツ
Tara Katsu is a cod cutlet. It is made from cod fillet that is coated with flour and panko, and finally deep fried until it is crispy and golden brown.
Ingredients
. 1 cod fillet 150g
. oil for deep frying
. 1 cod fillet 150g
. oil for deep frying
Marinating sauce
. minced ginger
. minced onion
. salt. pepper
. 1 tablespoon sake
Breading
. all purpose flour
. 1 egg, lightly beaten
. bread crumbs (Japanese: panko)
. all purpose flour
. 1 egg, lightly beaten
. bread crumbs (Japanese: panko)
Tartar Sauce
Tonkatsu sauce
Instructions
1. Place the cod fillet in a bowl, ginger, onion, sprinkle with salt and pepper, and add the sake. Mix well, and let the meat marinate for 15 minutes.
2. Prepare three shallow bowls, fill the first one with flour, the second one with egg, and the third one with bread crumbs.
4. Heat oil in a frying pan for deep frying. Once the oil is hot enough (you can test by dropping a peace of bread crumb to hot oil, if it sizzles immediately, it is ready), dust each piece of cod meat in flour, then dip in egg, and followed by bread crumb. Then deep fry until golden brown and crispy.
5. Remove and drain on a wire rack or paper towel. Plate with garnish.
6. Serve immediately with steamed white rice, Tartar Sauce and Tonkatsu sauce.
▲ 12. Ebi Katsu エビカツ
Ebi Katsu is a shrimp cutlet. It is made from shrimp that are mashed roughly then coated with flour and panko, and finally deep fried until it is crispy and golden perfection.
Ingredients
Ingredients
. 200 g shrimp
. 1/4 onion 55-65g
. 10 g unsalted butter
. 1 Tablespoon potato starch or Katakuriko
. 2 Tablespoon all-purpose flour Add if you need more
. 2 Tablespoon panko Add if you need more
. 1/3 teaspoon salt
. 1/3 teaspoon freshly ground black pepper neutral-flavored
. oil (vegetable, rice bran, canola, etc) for deep frying
. 1 large egg(s)
. 10 g unsalted butter
. 1 Tablespoon potato starch or Katakuriko
. 2 Tablespoon all-purpose flour Add if you need more
. 2 Tablespoon panko Add if you need more
. 1/3 teaspoon salt
. 1/3 teaspoon freshly ground black pepper neutral-flavored
. oil (vegetable, rice bran, canola, etc) for deep frying
. 1 large egg(s)
Tartar Sauce
Tonkatsu sauce
INSTRUCTIONS
Preparation
1. Mince the shrimp into small pieces. *do not over mince in order to leave the texture
2. Mince the onion into small pieces.
3. In a small or medium bowl, add egg and beat it well.
Cooking
1.In a medium pan, turn the heat to medium. Add butter and cut onion. Cook until they get soft.
2. Move the cooked onion to a medium bowl, and cool the onion down.
3. After the onion is cooled down, add minced shrimp, potato starch (or Katakuriko), salt, and black pepper. Mix everything.
4. Divide the mixture into 4 servings, and shape each of them into a flat circle.
5. Add flour around each patty. Dust with extra flour.
6. Then, add it to egg bowl.
7. Then, add panko for each patty.
8. In a pot, add oil and bring to the heat to 355°F (180°C).
9. Add two patties into the pot at a time. Deep fry each side for 1 minute. (Total 2 minutes)
Preparation
1. Mince the shrimp into small pieces. *do not over mince in order to leave the texture
2. Mince the onion into small pieces.
3. In a small or medium bowl, add egg and beat it well.
Cooking
1.In a medium pan, turn the heat to medium. Add butter and cut onion. Cook until they get soft.
2. Move the cooked onion to a medium bowl, and cool the onion down.
3. After the onion is cooled down, add minced shrimp, potato starch (or Katakuriko), salt, and black pepper. Mix everything.
4. Divide the mixture into 4 servings, and shape each of them into a flat circle.
5. Add flour around each patty. Dust with extra flour.
6. Then, add it to egg bowl.
7. Then, add panko for each patty.
8. In a pot, add oil and bring to the heat to 355°F (180°C).
9. Add two patties into the pot at a time. Deep fry each side for 1 minute. (Total 2 minutes)
10. Plate with garnish.
《Ingredients & Condiments》
Next, Japanese Delights 2024
5.7 Katsu Yaki Soba
Coming Next, Byrne Creek Christmas Lunch 2024
Coming Soon, Hall Tower Christmas Turkey Feast 2024
Publisher： Chef Kar Delight
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