Chicken Katsu

Posted October 19th, 2011 in Food 1 Comment »

Katsu is a Japanese dish of deep-fried food with breadcrumb.  It’s usually pork when you say “katsu”, but it also can be chicken, fish and prawn.  (pork = ton-katsu, prawn = ebi-katsu)  There is a popular dish called kushi-katsu too, which is skewered, breadcrumbed, deep-fried foods.  Kushi-katsu can be made with variety of foods.  Nowadays I can find very unique ones in Japan such as fresh fruits and ice-cream.

The standard katsu (ton-katsu) usually uses thick meat, and is served sliced with shredded cabbage.  In Nagoya in Japan is famous for miso katsu as it’s Nagoya’s speciality food.  If you have chance going there, try one of those!

I used chicken to make katsu this time, and I sliced the meat pretty thin.  I did it so that it cooks faster and makes it crispier.

This accompanied sauce is not miso based.  Few different sauces are blended.  You can buy ton-katsu sauce at Asian grocery shops too.

<Chicken Katsu>  serves 2

• 1 fillet chicken thigh *(you may use chicken breast if you prefer)
• plain flour, egg, breadcrumb to coat
• 1 cup cabbage, shredded

sauce

• 1 tbs tomato sauce
• 1 tbs Worcestershire sauce
• 1 tsp oyster sauce
• 1 tsp soy sauce
• 1 tbs grated onion
• 1 tsp iri-goma (coarsley ground roasted white sesame seeds) ← optional

a

1. Slice chicken fillet into two thin pieces.  Duct with flour, then dip in egg wash, and coat evenly with breadcrumb.
2. Deep-fry the chicken until golden.  Set aside.
3. Mix all the ingredients from “sauce”.
4. Shred cabbage.
5. Slice katsu, and arrange on a plate.  Serve with cabbage and sauce.

a

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