Hoofdgerecht
Katsu (Chicken or Pork) with Katsu Sauce
30 minVoor 4Nutri-Score C€€
C
30 min
30 minKatsu (Chicken or Pork) with Katsu Sauce
wat je nodig hebt
Ingrediënten
chicken breast or pork loin (butterflied and pounded to 1/2 inch thick)Vlees4 stukken
all-purpose flour (for dredging)Voorraadkast240 g
eggs (beaten)Zuivel3 stukken- panko breadcrumbsBakkerij120 g
- neutral oil (for deep frying)Voorraadkast1 liter
saltKruiden en specerijen6 g
black pepper (ground)Kruiden en specerijen2 g
cabbage (shredded)Groente en fruit200 g
rice (cooked, for serving)Granen300 g- Japanese milk bread (sliced, for sandwiches)Bakkerij8 stukken
- Kewpie mayonnaiseVoorraadkast60 g
- ketchupVoorraadkast60 ml
- Worcestershire sauceVoorraadkast22 ml
- oyster sauceVoorraadkast15 ml
honeyVoorraadkast21 g
per portie
Voedingswaarden
798kcal
- Koolhydraten
- 83 g
- Eiwitten
- 44 g
- Vetten
- 33 g
wat je gebruikt
Keukengerei
Frituurpan
Koekenpan
Mengkom ×3
Keukenthermometer
Keukentang
Schuimspaan
stap voor stap
Bereiding
- Stap 1
Prepare the meat
- Butterfly the chicken breasts or pork loins and pound them evenly to about 1/2 inch thick. If using chicken thighs, do not butterfly, just pound them evenly.
- Pat the meat dry with a paper towel so the breading sticks.
- Season both sides with salt and pepper.
- Stap 2
Heat the oil
- Fill a deep pan halfway with neutral oil and heat over medium heat to 175 °C (350 °F).
- Stap 3
Set up the dredging station
- Place the flour, beaten eggs and panko breadcrumbs in separate trays.
- Stap 4
Bread the meat
- Coat the meat thoroughly in flour, dusting off any excess.
- Dip it in the beaten eggs, then press it into the panko breadcrumbs.
- Stap 5
Deep fry the katsu
- Deep fry at 175 °C (350 °F) for 6 to 7 minutes, flipping halfway through, until golden brown and crispy.
- Season immediately with salt after frying.
- Scoop out any panko bits from the oil before frying the next batch.
- Stap 6
Make the katsu sauce
- Combine the ketchup, Worcestershire sauce, oyster sauce and honey.
- Stap 7
Serve
- Serve the katsu with rice, shredded cabbage and katsu sauce.
- For a katsu sando, spread katsu sauce and Kewpie mayonnaise on a slice of milk bread, add the katsu, shredded cabbage and more mayonnaise, then top with another slice of milk bread.