Ingredients with Measurements:
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Salt and pepper, to taste
- 1/4 cup vegetable oil
- 1 cup cooked rice
- 1/2 cup shredded cabbage
- 1/4 cup sliced scallions
- 1/4 cup katsu sauce
Special equipment needed:
- Meat mallet
- Deep frying pan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/2 inch thick.
3. Season the chicken with salt and pepper.
4. Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
5. Dredge the chicken in the flour, shaking off any excess.
6. Dip the chicken in the beaten eggs, making sure it is fully coated.
7. Coat the chicken in the panko breadcrumbs, pressing the breadcrumbs onto the chicken to ensure they stick.
8. Heat the vegetable oil in a deep frying pan over medium-high heat.
9. Fry the chicken for 2-3 minutes on each side, until golden brown.
10. Transfer the chicken to a baking sheet and bake in the preheated oven for 10-15 minutes, until cooked through.
11. To assemble the bowl, place the cooked rice in the bottom of a bowl.
12. Top the rice with the shredded cabbage and sliced scallions.
13. Cut the cooked chicken into strips and place on top of the vegetables.
14. Drizzle the katsu sauce over the chicken.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Oven temperature: 350°F
Frying pan temperature: medium-high heat
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories: 625
Fat: 28g
Carbohydrates: 54g
Protein: 38g
Sodium: 1,080mg
Sugar: 6g
Substitutions for ingredients:
- Chicken breasts can be substituted with pork loin or tofu for a vegetarian option.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes.
- Katsu sauce can be substituted with tonkatsu sauce or a homemade sauce made with ketchup, Worcestershire sauce, soy sauce, and sugar.
Variations:
- Add sliced avocado or pickled vegetables for extra flavor and texture.
- Use sushi rice instead of regular rice for a more authentic Japanese flavor.
- Top the bowl with a fried egg for a breakfast twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy coating.
- Use a meat thermometer to ensure the chicken is cooked through.
- Double the recipe to make extra for meal prep.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the bowl in a traditional Japanese donburi bowl for an authentic touch.
Garnishes:
Garnish the bowl with sesame seeds or chopped cilantro for added flavor and texture.
Pairings:
Pair the Torikatsu Katsu Bowl with a side of miso soup or edamame for a complete meal.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the chicken is not crispy enough, try frying it for a little longer or increasing the heat of the oil.
- If the chicken is overcooked, reduce the baking time in the oven.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
Food history:
Katsu is a Japanese dish that typically consists of a breaded and deep-fried meat cutlet. It is often served with rice and a sweet and savory sauce called katsu sauce.
Flavor profiles:
The Torikatsu Katsu Bowl is a savory and crispy dish with a hint of sweetness from the katsu sauce.
Serving suggestions:
Serve the Torikatsu Katsu Bowl with a side of miso soup and a cold Japanese beer for a complete Japanese meal.
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Region: Japanese