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I just made Chicken Katsu!

s
stepawayfromthetable Mar 1, 2010 04:26 PM

Real easy! Bought local chicken already cut into tenders, dredged in egg then panko, fried in hot light oil and then cooled on rack...drizzed with the important Bulldog sauce, served with white rice and a cucumber rice vinegar salad! So simple and so tasty. Aloha!

  1. v
    vtombrown Mar 1, 2010 07:28 PM

    Okay, you got me, what exactly is Bulldog sauce? Also---any pounding on the tenders?
    PS--I'm averse to panko because it comes from a factory in a box. Should I substitute, or must I learn more about panko so that I can get over it? Thx

    5 Replies
    1. re: vtombrown
      monku Mar 1, 2010 07:49 PM

      Bulldog sauce is like a "ketchup" from a bottle for katsu. Think it's worchestershire and some other ingredients to make a dark brown sauce.
      You want "crispy and crunchy" crust on things, use panko. What is your aversion to it? There really isn't "fresh" panko. Notice many traditional recipes which used bread crumbs are now using panko because of the better results.

      1. re: monku
        v
        vtombrown Mar 1, 2010 08:02 PM

        Thank you monku. Actually, I have noticed (with much curiousity) that many traditional recipes which used bread crumbs are now using panko. But, I continue to wonder, if hardly any Italian recipe writer would suggest boxed bread crumbs, should I not be suspicious of boxed panko crumbs, for the same reason (whatever that may be)? In any event, I suppose I should just go buy some and give it a shot.

        1. re: vtombrown
          r
          ricepad Mar 1, 2010 08:16 PM

          Feel free to buy panko in a box/bag. While most Italian recipe writers would recommend making bread crumbs at home from scratch, making panko at home would be pretty near impossible.

          1. re: vtombrown
            monku Mar 1, 2010 08:16 PM

            Again, I've never heard of "fresh" panko. From what I understand they bake loaves of bread and use a screen to make panko (without the crust) and the texture is lighter than regular bread crumbs.
            I don't know whether I'd use panko as an ingredient to make meat balls.

            1. re: monku
              v
              vtombrown Mar 2, 2010 04:08 PM

              got it. thx.
              i'll have an excuse to eat a deep fried, breaded meal: experimental research.

      2. Sarah Mar 1, 2010 07:39 PM

        No marinade?

        1. ChristinaMason Mar 14, 2010 05:58 AM

          Mmm, katsu. Even tofu is good prepared that way. I serve it up with hot Japanese veggie curry and rice.

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