So my lunch for the week: Chicken Katsu with Soba Noodles and Chinese Broccoli
Along with the fried chicken cutlet, I wanted to include some kind of carbohydrate so I boiled up some soba noodles in salted water. A few minutes before the noodles were fully cooked, I added in the washed Chinese broccoli. It's great being able to cook several ingredients in the same pot. After everything was cooked, I drained it and rinsed it under cold water to stop the cooking as well as wash off a lot of the starch from the noodles.
And the finishing touch is the tonkatsu sauce which is kind of like a Japanese barbecue sauce.
Recipe below courtesy of Food & Wine
Contributed by Roy Choi
8 skinless, boneless chicken thighs (about 6 ounces each)
1 cup all-purpose flour
3 large eggs, lightly beaten with 3 tablespoons of water
3 cups panko bread crumbs
3 cups vegetable oil
Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving
Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.
NOTES Tonkatsu sauce is a sweet, thick Japanese barbecue sauce. It’s available in the Asian section of most supermarkets.
Recipe below courtesy of Saveur
Makes about 1¼ cups
1 tsp. dry mustard powder
1 cup ketchup
¼ cup Worcestershire
4 tsp. soy sauce
Whisk together mustard and 2 tsp. water in a bowl until smooth. Add ketchup, Worcestershire, and soy sauce, and whisk until smooth.