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!