Japanese Katsu

$3.00$5.00

Clear
SKU: N/A Categories: , Tag:

Description

Japanese Katsu

 

Contents : coriander, cumin, black mustard seeds, turmeric, chilli, ginger, fennel

 

[twocol_one]

Small – Serves 2

Shopping List

 

Splash of oil
200g Pork belly
200g Skinless chicken thigh fillets.
1 small onion grated
1 small carrot grated
1 apple grated
1 tbl spoons of tomato past
1 tbl spoons of smooth peanut butter
300 ml chicken stock
3/4 cup of coconut milk
30 ml of milk
15g of butter chopped
plain flour
300g of vacuum packed Undon Noodles
Panko bread crumbs
Equal quantities of corn & vegetable oil for deep frying
  • [/twocol_one]

[twocol_one_last]

Large – Serves 6

Shopping List

 

  • [/twocol_one_last]
  • Splash of oil
    500g Pork belly
    5000g Skinless chicken thigh fillets.
    1 large onion grated
    1 large carrot grated
    1 large apple grated
    3 tbl spoons of tomato past
    3 tbl spoons of smooth peanut butter
    750 ml chicken stock
    11/2 cups of coconut milk
    80ml of milk
    50g of butter chopped
    plain flour
    600g of vacuum packed Undon Noodles
    Panko bread crumbs to crumb
    Equal quantities of corn & vegetable oil for deep frying [/twocol_one_last]

Cooking Method

Heat oil in a saucepan/frying pan over a medium heat. Add cubed pork and cook until lightly browned.
Add grated onion, carrot and Spice Blendz Japanese Katsu blend. Combine well and cook until fragrant.
Add tomato paste and grated apple and cook another 2 minutes. Increase heat to high and add stock and coconut milk and bring to the boil. Reduce heat to low and cook stirring occasionally for 30 minutes. Stir in peanut butter and butter until combined. Set aside and keep warm.
Place milk, flour and breadcrumbs in separate bowls. Cut chicken thigh fillets in half and season with salt and pepper. Dip chicken in flour and shake off excess, then dip in milk and coat in breadcrumbs. Refrigerate for 30 minutes. Heat deep fryer or frying pan one third with oils and lower chicken into oil in batches. Turn chicken after 3 minutes and cook until brown and crispy and cooked through. Remove and drain on paper towel slice thickly and keep warm. Meanwhile bring a saucepan of water to the boil and add noodles. Remove from heat and let stand for 5 minutes or until noodles are warm. Drain and rinse under warm water. Divide among plates or bowls add pork & sauce and top with chicken slices. Garnish with spring onions.

Enjoy

 

Additional information

Size

,

Reviews

There are no reviews yet.

Be the first to review “Japanese Katsu”

Your email address will not be published. Required fields are marked *