Posts tagged “Uwajimaya”

Sunday, 13 January 2008

Katsu Kraziness

This story kinda starts a while back, quite a ways before Christmas.

I was up in Seattle hanging out with Tangetnbot‘s wife, waiting for him to get off work. She was prepping a dinner of pork katsu with panko bread crumbs and tonkatsu sauce. It ended up being delicious.

Then in her Christmas stocking(s), Carrie received both a bottle of tonkatsu sauce and a package of panko.

So a while after Christmas Carrie & I made chicken katsu for dinner with equally delicious results. The sauce and the crumbs were both from the inimitable Uwajimaya up in Seattle. I love Uwajimaya, but Seattle is just a bit too far away for a casual jaunt out to get some Japanese foodstuffs. So I started wondering if there were any Asian markets closer by.

A quick search told me that there was a place called East Asia Super Market (note “Super Market,” not “Supermarket”) just a stone’s throw across I-5 from us. Tacoma Mama gives it a sterling review (Tacoma Mama is, by the way, a great resource for things in Tacoma), so I’m curious to go check it out sometime soon. I doubt it can be anywhere near as cool as Uwajimaya, but at least it’s something, eh?

By the way, Tangentbot is posting some tasty recipes on his site if you wanna make some good food. He hasn’t posted a katsu recipe yet, though, so here’s what Carrie & I did!

Chicken Katsu 

Chicken cutlets (or chicken breast halves, pounded until they’re as thin as cutlets)
All-purpouse flour
1 egg, beaten
Panko bread crumbs
Salt & Pepa to taste
Tonkatsu sauce

  1. Set up three shallow dishes: 1 with flour in it, 1 with a beaten egg in it, and 1 with the panko in it.
  2. Season the chicken to taste.
  3. Dredge the chicken through the flower to coat, then through the egg, and then through the panko until it is thoroughly coated with bread crumbs
  4. Heat about ¼” of oil in a pan over medium to medium-high heat. Fry the chicken in the oil 3-4 minutes per side (until golden brown and cooked through)
  5. Let the chicken rest for several minutes, then slice on a diagonal (like you’re julienning a carrot).
  6. Serve on a bed of steamed white rice and drizzle with tonkatsu sauce (you can add purple cabbage to the rice for even more authenticity)

Categories: Cooking, Japan, Links.