Katsu #shorts #30minutemeals #katsu

Katsu
Ingredients
* 4 chicken breast/thighs or 4 pork loins cut into 1 inch thick
* 2 cups AP flour
* 3 eggs
* 2 cups panko breadcrumbs
* Neutral oil
* Salt and pepper
* Shredded Cabbage
* Rice
* Japanese Milk Bread
* Kewpie Mayonnaise
Katsu Sauce
* 4 tbsp ketchup
* 1.5 tbsp Worcestershire sauce
* 1 tbsp oyster sauce
* 1 tbsp honey
Instructions
1. Butterfly chicken/pork and evenly beat your meat until it’s about 1/2 inch thick. If you use chicken thigh, do not butterfly and just evenly beat it. Pat the meat dry and season with salt and pepper on both sides.
2. Heat oil in a deep pan filling it about half way through on medium heat.
3. Make a dredging station by having flour, beaten eggs, and panko breadcrumbs in a separate tray.
4. Thoroughly coat the meat in flour, dusting any excess off before dipping in the eggs, and panko breadcrumbs.
5. Deep fry at 350°F for 6-7 minutes flipping half way through until golden brown and crispy. Immediately season with salt after frying and make sure to scoop any panko bits before frying your next batch.
6. Combine katsu sauce ingredients.
7. Serve with rice and cabbage or as a sandwich.

[ShenHughSto]

i love watching people cook and eat food

[BBQmony]

when he said evenly beat your meat had me roling

[amatteroflogic]

I think it’s really cute when you nod your head in approval of your food. LOL!!! 🥘 🍱 🍲

[kevinstephens]

Made this today. Followed everything on the video. Came out great.

[LuisJimenezV]

For the sando you can add a bit of English mustard or karachi - treat the cabbage w a bit of salt to make it a bit softer — love this channel, the recipes are legit.. bye from Tokyo.

[coniston]

Bro would u consider longer videos? Really loved ur recipes

[gilbertslalaland]

Crispy Pork with something sweet …
Makes my day .

[wolfman]

I like to season with sea salt, white pepper and MSG, making a 1% dry brine, then leave it i the fridge for at least acouple of hours, overnight better. Rather than use beaten eggs i was taught to use a batter and use a skewer to dip and move the meat so you leave no thin patches of batter from pinching the meat. Using a skewer to spear the meat transfer to the breadcrumbs and press the breadcrumbs firmly into the meat inc the edges. Let stand for 10 minute then fry. Pull before reaching 145f and let carryover cooking finish allowed to rest for at least 3 minutes before eating.

The USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit for pork. I try and pull at 140F and rest for 5 minutes, but as always follow the rules and regs of your region to cover your arse.

[ravencooper]

I thought you said pickled breadcrumbs at first but pickled or panko I’ll be following this recipe 😅

[clairehsuclaire]

thank you for the stream! I hope you'll get better sleep each day bc you deserve it ❤

[hyerdote]

i gotta try out the katsu sando someday!! it looks really good

[shriyaa]

Love your recipes. Just a small idea. Hope you can post your recipes here in the comments

[Awesomedude]

I love that basically every culture figured out that breaded meat just kinda fucks

[papadopulosarlequin]

Aca en Argentina se las conoce como "milanesas" y las hacemos tambien con carne de res.
Es uno de los platos que mas hacen en este pais. Siempre se me hace interesante como en algunos lugares, algo tan simple como una milanesa es una comida pocas veces hecha.

[uehelib]

Japanese cabbage is a must, it's crunchy without being rubbery like common green cabbage in USA. There is no replacement. Iceberg lettuce might actually be closer than American variety of green cabbage, but it wouldn't be quite as good as Japanese cabbage.

[Zapinc]

Those sandwiches are just like old aunt combini makes em

[JohnSwag_]

What do you do with your oil once you're finished with it? Do you store it to use again or throw it away?

[SpartanFour]

You just need to scream to the top of your lungs at the end of every video.😂

[cyndit]

Is that Ratatouille music in the background?? Also, now I'm really hungry and want a katsudon 😭

[petix]

Where did you GET the stove or what brand?