Katsu ( カツ) is a shortened form of katsuretsu ( カツレツ), the Japanese transliteration of the English word " cutlet". If Using Thighs or Pork Cutlets: Place thighs or cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder or the bottom of a heavy 8-inch skillet. In the United Kingdom, the word "katsu" has become synonymous with Japanese curries as a whole, owing to the rapid rise in popularity of chicken katsu curry. In a plate lunch, chicken katsu is generally served on a bed of shredded cabbage, with a well-seasoned ketchup similar to cocktail sauce. In Hawaii, chicken katsu is more popular than tonkatsu and substitutes for it in dishes such as katsukarē and katsudon. Like tonkatsu, chicken katsu is generally served with tonkatsu sauce ( とんかつソース), a thick Japanese vegetarian pureed fruit-based brown sauce with rice or miso soup as part of a two- or three-item set meal, or as dinner with rice and vegetables. The dish has spread internationally and has become a common dish served at Japanese and East Asian restaurants worldwide. It is related to tonkatsu, fried pork cutlets. Serve with rice and a green salad for a delicious dinner from the comfort of your home. This Japanese curry roux perfectly balances spice and sweetness. A fried chicken cutlet is served atop carrots and potatoes in a creamy coconut curry sauce. Golden Curry - Golden Curry makes premade curry blocks that are mild, medium, or spicy.
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