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Guest Recipe: Chicken Katsu


By La Fuji Mama (Visit website)



Zakka Life is a blog that I have been reading for a long time (maybe even since it's inception in June of 2007). The author, Jessica Okui, posts craft tutorials, recipes, and other tidbits about her life. Her blog is one of my favorites, and so when she asked me to guest post while she was on vacation I was honored. I was even more delighted when she agreed to let me resurrect an old post of hers (I think maybe her 2nd post ever on her blog)--a recipe for Chicken Katsu (delicious deep fried chicken tenders served with a sweet and savory sauce). Jessica writes, "Chicken katsu is one of my families all time favorite recipes. Ever since we acquired the recipe from a friend it's been in heavy rotation. The secret to what makes this dish taste so good is the sauce." In her original post, Jessica shares the idea of using plastic TV trays as a cheap alternative to the traditional bento box--genius!


Chicken Katsu
Recipe from Zakka Life
Makes 4 - 6 servings

2- 3 Chicken breasts cut into strips
Hime Tempura Mix
One bag of panko crumbs
Oil

1. Follow directions on back of Hime box to make tempura batter.

2. Dip chicken in batter.

3. Coat with panko crumbs.

4. Deep fry in hot oil about 7 - 10 min.

5. Drain on paper towels.

Sauce

1 cup sugar
3/4 cup mirin (rice wine)
3/4 cup soy sauce

1. Heat all in a pot over stove - Don't over boil - let sugar melt - done.

2. Place sauce on chicken when ready to serve. *Chicken will get soggy if the sauce is on it too long.

* I can personally vouch for this dish. I made it for dinner Monday night and the Fuji family inhaled it. When Mr. Fuji got up to get seconds he turned to me and said, "Can you tell I don't like this dish?" I served it with rice and Impatient Pickles (a Japanese pickle dish in Elizabeth Andoh's cookbook, Washoku).

© Copyright 2007-2009 La Fuji Mama, all rights reserved


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