I've been looking for a good katsu recipe, and came across this one last year which I have now made close to a dozen times. This is so good, that I haven't had to modify it too much. Suggestions to try though: Add a splash of sesame oil to your deep frying oil for a blast of asian flavor. Make sure the meat is thin, less then a 1/4" thick is good. If thick meat, lower the temp of the oil to prevent the breading from scorching before the meat is cooked thru. Season your meat before coating and breading. Use powdered garlic and ginger instead of fresh minced since they are easier to incorporate into the egg or into the panko. Use fresh crushed Tien Tsin Chili pepper (little red asian pepper) added to panko for added heat (caution: a little adds a lot of heat). Tonkatsu sauce (or any sauce) is critical for this...I use store bought Bull-Dog Vegetable & Fruit Tonkatsu Sauce (can order online if not at your local asian market) instead of making my own which I can't get to taste as good as this.Enjoy!
Was this review helpful?
26 users found this review helpful
I've been looking for a good katsu recipe, and came across this one last year which I have now...