Deep Fried Japanese – Part Two - Katsu

Laying the deep-fried meat onto a cutting board, the knife is positioned to cut one-inch pieces.  With a deft hand, the blade is pushed downward and a soft “thwack” sound upon the board.  A rocking motion, once forward, once backward, and the one-inch sections comes off cleanly.  The exterior of the batter, at eye inspection, looks rough, heavy and uneven.  Lifting it up, it stays upon the meat which is perfectly cooked throughout.

Dipping one edge into the deep brown, almost black, sauce, bringing it upward towards the mouth; the aroma is savory and enticing.  The first bite, the texture of the coating is actually, light and crispy. As one chews, it begins to melt; the sauce coats the tongue with a sweet, salty, tanginess that makes the eyes roll back into the head.  Such flavor, such richness, how could something so simple, be so sinfully…

…we interrupt our show with a word from our sponsor, Panko.  Panko is Japanese style breadcrumbs which are large, flaky and do not pack together too tightly, so food stays crispier for longer periods of time.  The bread used is crustless white bread that is steamed, then dried before being processed into large flakes.  The flakes do not absorb as much oil as regular ground bread crumbs, enabling a lighter and crispier texture after frying.  Even after being stored, in the refrigerator, for up to 3 days, the texture of the coating still had a less oily, yet crispier texture.  Panko is lower in calories, sodium, and fat, and higher in fiber than regular breadcrumbs, but is not gluten free.  While it is healthier than ground breadcrumbs, moderation is still a key factor when indulging in deep fried foods.

 

 

 

 

Now to introduce you all to another adventure in consuming deep fried Japanese food, Katsu.  It is 1899, and while chefs in Osaka were developing new ways of using tempura batter; a Tokyo chef, in a restaurant called Rengatei, was creating katsu.  Once again, European influence was the background for the creation.  Instead of simply coating meats with a light flour-based batter, panko was used as the texture would hold up better when paired with a Japanese favorite, curry.  Japanese curry is unlike Indian curry, as it is made using curry powder, oil, and flour.  A roux forms, pureed steamed meat and vegetables are added, and the entire concoction is simmered until a thick sauce forms.  The curry is then served with rice or udon noodles, or made into a bread or bun (encased in dough, covered in panko, and deep fried until golden brown).  Which brings us back to panko, and how to make the most delicious fried cutlets, katsu!

The basic definition of katsu is cutlet, and often applied when using chicken as the main ingredient.  For pork, the word “ton” is added, so tonkatsu; for beef, add “gyu”, so gyukatsu.

The cutlets should be between ½-inch to ¾-inch thickness to ensure the meats are thoroughly cooked, but the panko coating does not over-brown, or burn. 

The best instructions, and recipe, I have come from “Drive Me Hungry” food blog, written by a woman of South Korean ancestry.  While you can go to her site(https://drivemehungry.com/tonkatsu-pork-katsu/) for the full information, directions, hints and notes, I have simplified them for this article.

  

Tonkatsu (Pork Cutlets), Katsu (Chicken Cutlets) or Gyukatsu (Beef Cutlets)

Ingredients:

2 slices boneless pork chops pounded to ¾ inch thick; 5oz each (or chicken or beef)

1 cup Japanese panko bread crumbs 

½ cup all-purpose flour

1 egg beaten

salt & pepper

vegetable oil for frying

 

Tonkatsu/Katsu/Gyukatsu Sauce

4 Tbsp. ketchup

2 ½ Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

1/8 tsp. each garlic and onion powder

1 and ½ tsp. sugar (optional)

 

Preparation:

Make the Tonkatsu/Katsu/Gyukatsu Sauce

Combine the ketchup, Worcestershire sauce, soy sauce, and garlic & onion powder in a small bowl. Taste and add sugar if desired. Set it aside.

Bread the Meat

Prep the cutlets: Cut slits into the white connective tissue on the outer edge of each cutlet. This prevents it from curling up as it cooks. 

Add the egg, flour, and panko bread crumbs to separate bowls. For a crispier crust, mix a tablespoon of flour with the egg to create a thicker egg wash for more bread crumbs to adhere to.

Salt and pepper each cutlet, then coat it in flour and shake off the excess. Next, dip it into the beaten egg and then firmly press it into the panko bread crumbs for a thick, generous layer of breading.  Just before placing in oil, press each cutlet into panko again, as some of the coating may have become soggy while waiting for oil to heat up.

 

Deep-fry the Cutlets:

Heat oil: In a large heavy-duty pot or fryer, add enough oil to deep fry the cutlets. Heat the oil to 340F over medium heat to ensure the pork fully cooks without burning the bread crumbs. If you don't have a thermometer, drop some bread crumbs into the oil. It's ready when it begins to sizzle.

Fry the cutlets: Gently place a cutlet into the oil and deep-fry for 5 to 6 minutes per side or until meat is fully cooked and the panko coating is golden brown and crispy.

Use a skimmer to clean up loose breadcrumbs and try to keep the oil temperature at 340F. Repeat with the remaining cutlets and work in batches to avoid lowering the oil temperature. 

 

Serve: Slice the cutlets into 1-inch strips, and serve with sauce, shredded cabbage, and steamed rice.

Gyukatsu

Katsu

Makes 2 servings.

Leftovers: Store in an airtight container and keep in the fridge for up to 3 days or freeze for up to 1 month.

Reheat: Reheat in an oven or air fryer at 350F until warm and crispy, about 4 - 7 minutes.

 Yes, the same technique can be used on firm fish such as salmon, cod, or haddock; and on vegetables too.

Salmon, Zucchini Chunks, Fried Rice

My personal experience was that this recipe was spot on for making the most epic katsu.  I used all three meats: chicken, pork, beef; all came out perfectly cooked, and the panko exterior was addicting!  When making the sauce though, I added two teaspoons of sugar, as the soy and Worcestershire sauces made it too salty; the sugar cut this down.

However, I found another sauce recipe which includes hoisin sauce, instead of Worcestershire.  When using the first sauce, I likened it to hoisin due to its dark coloring, and rich, deep flavor.  Hoisin is an entirely different creation, with the only same ingredient used being soy sauce.  Here is the alternative katsu sauce recipe:

Ingredients:

1/4 cup ketchup

2 Tbsp. hoisin sauce  

1 Tbsp. low-sodium soy sauce

1 and ½ tsp.  lemon juice

½ tsp. minced garlic

Preparation:

In a small bowl, whisk all ingredients together, set aside until ready to be used.

I hope you have enjoyed this two-part journey in deep fried Japanese cuisine, and in the famous words of Soma Yukihira, “Order up, and you’re welcome!”.

From: https://animemotivation.com/food-wars-life-lessons/

 Mary Cokenour

 

 

 

 

 

 

 

 

 

Food Wars Challenge Accepted!

I do not believe in coincidence.  I do believe that happenings occur, at a specific time for a specific reason, and it is our life task to figure it all out.

This means that when I watched a favorite anime show, Food Wars, on Cartoon Network, and the main ingredient was bear, it was foreshadowing.  As it so happens, that very evening, Roy received a bear roast from BLM buddy, T.W. Carr.  Excitedly, we watched a rerun of the show, when it aired on another Cartoon Network channel (Dish has 2); the ideas practically jumped on me!  A week later, Food Wars featured the actual challenge, and both contestants, Soma and Akira, made their own versions of country fried steak using bear meat.  Oh, oh, I have made country fried steak, using beef…I could take on this challenge!

Country Fried Bear with Red Onion Gravy

Bear meat tastes and smells gamey; the closer the cut to the bone, the more pungent it gets. The roast (1 and ¾ lbs.) had a noticeable, but not aggressive smell; two ways to cure this though; marinate in plain yogurt or red wine vinegar.  I chose red wine vinegar, since it is a tried and true technique for beef.  Slicing the roast up into 9-1/2 steaks, placed in an airtight container with the vinegar, they sat overnight in the fridge.  Next day, it was time to make those steaks into cubed, aka tenderized, steaks.

What exactly is "cubed" steak?  The term "cubed" refers to the indentations left in the meat after the tenderizing process.  Using a meat mallet, the ½ inch steaks are pounded out to ¼ inch thickness; breaking up any fat or ligaments deep inside the meat.  The steaks were then seasoned, both sides, with a mixture of salt, ground black pepper, garlic powder and cayenne pepper (enough to know there is heat, but no raging fire).  A dredging station of flour, eggs whisked with milk, flour again was waiting…light coat of flour, both sides; dip into egg wash; coat both sides and edges thoroughly with flour.

Seasonings

Dredging Station

Bear Steaks

Cubed Bear Steaks

Dredging the Steaks

Bear Steaks Complete and Ready to Fry

At the same time I was dredging the first four steaks, a large skillet, medium-high heat, was heating up 1 and ½ inches of peanut oil.  Yes, canola or vegetable oil can be used; I simply find peanut oil to be less absorbing by fried foods.  Normally cubed steaks are rather on the large size, just I only do two at a time; the bear steaks were smaller, so four, then five later, fit without crowding.

After three minutes, the steaks will float up and blood will be visible; do not touch them!  Let them fry for a complete five minutes before turning over.  Fry the other side for five minutes also, then remove to a plate layered with paper towels for draining.  Repeat with the next batch of dredged steaks.

After 3 Mins., Steaks will float up and leak blood.  Don't touch them!

Fried 5 Mins. on each side.

Country Fried Bear Steaks

On another burner, a saucepan of red onion gravy was simmering away; while a skillet was sizzling up hash browned potatoes containing diced onion and green bell pepper.  All sounds like the perfect making for a countrified dinner.

Slicing into the bear meat, it was perfectly cooked; a faint scent and taste of gaminess very much resembling aged beef.  The meat was tender, flavorful from the mixture of spices; the gravy only enhancing the taste and texture of both fried coating and cooked meat.  The hash browns slightly crisp, yet tender themselves which all lead to a perfect meat and potato meal.

Country Fried Bear, Red Onion Gravy, Hash Browns

A Look Inside the Bear Steak

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Presenting it to Roy for Fathers’ Day, I could only utter the words of Soma Yukihira (main character of Food Wars), “Order up, and you’re welcome!”

Roy tasted, he swooned; no, his clothing did not explode off his body as it does on characters of the anime show.  His decision was, “Yes, you have won this challenge and may commence to the next level.”

Yeah, no, I did not bow, just said thank you and smiled a very big smile.

 

Red Onion Gravy

 Ingredients:

3 Tbsp. oil (oil from the skillet the steaks were browned in)

1 large onion cut into 1/4 inch slivers

3 Tbsp. flour

1 (8 oz.) can tomato sauce

1 (14.5 oz.) can beef broth

1 tsp. ground black pepper

1 tsp. minced garlic

Preparation:

In a deep, 12 inch skillet, heat the oil on medium-high and sauté' the onions until they just begin to soften. Stir in the flour thoroughly before adding the tomato sauce, beef broth, black pepper and garlic. Bring to a boil and immerse the steaks into the liquid. Turn the heat down to low, cover and let simmer for 30 minutes before serving.

Hint: Make a double batch and freeze half; it defrosts and reheats well.

Mary Cokenour