Sunday, June 28, 2009

Making a "Katsu" - Cooking with Mr. Salaryman

So, now I've finally gotten around to put together the second installment in my much appreciated series revealing some of the secrets around Japanese cooking and how you can make it yourself. I'm sure that many of you have been eating a lot of imaginative "donburi" the recent time, but just to make sure that you have something new to eat, this time I thought I should let you in on the secret of making the "Katsu". Probably the most famous incarnation of this type of dish is the "tonkatsu" pork cutlet, but that's not what I will be teaching you here.

In fact, making a "katsu" just has to qualify by being something meat like that's breaded and then deep-fried. I've seen "hamburger steak-katsu" on many occasions and although I've never seen it, I wouldn't be surprised if I saw a deep fried breaded sausage-katsu somewhere as well. Perhaps the most horrible incarnation of this is the "spam-katsu".

And hey, when you've mastered making a katsu out of everything meaty in the fridge, why don't you just put it on top of a bowl of rice and make a katsu-donburi? Anything goes!


Martin said...

I din´t really understand much from this post. Cooking japaneese seems quite complicated.

Me said...

I've mastered the art of going around the corner and buying it from the shop. The meat variety and potato. Delicious. Why would I want to try it myself and likely put my stomach in open revolt!

Mr. Salaryman said...

Martin - Just take any chunk of meat you have lying around , roll it in some bread crumps and deep fry it and you're all set! Try some lard!

Me - Well, you'd do well to stay away from the spam version...

RMilner said...

Don't forget the very special Tonkatsu sauce, or 'brown sauce' as it is called in the UK.

Anonymous said...

The most common katsu-like US dish has its roots in the southern and southwestern parts of the country. Yes, it's the dreaded "chicken fried steak". Imagine a shotgun wedding between KFC and Ponderosa/Sizzler, resulting in a nice little heart attack on a plate.

Most fried dishes (tempura, katsu, fish, ebi fry, etc.)I've had in Japan:
1, Have extremely little breading compared to US versions,
2.Are generally fried faster in the proper temperature oil, so they're not greasy, and 3.Frying oil is changed more often, for better taste. .

But you can't beat the Brits for coming up with a sort of "choco-katsu", the deep fried Mars bar.

Foggia said...

カツ comes from カツレツ (cutlet), but boy, it did come a long way since that debut!

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