Japanese Katsu Bowls with Tonkatsu Sauce.
*Panko Breadcrumbs
*Flour
*Eggs
Tonkatsu Sauce – ketchup, Worcestershire sauce, soy sauce, and sugar.
PROCEDURE
Step 1:
Prepare the cutlets. If using chicken or pork, pound each piece to an even thickness of about ½ inch. This ensures even cooking and a tender texture. Season both sides with salt and pepper.
Step 2:
Set up your breading station with three shallow bowls. Fill one with flour, another with beaten eggs, and the third with panko breadcrumbs. Dredge each cutlet in the flour, then dip into the egg, and finally coat thoroughly with panko. Press gently to help the breadcrumbs stick.
Step 3:
Heat oil in a large frying pan over medium-high heat.
Step 4:
Carefully fry the breaded cutlets for about 3-4 minutes per side, or until golden brown and fully cooked.
Step 5:
Prepare the tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, and a touch of sugar in a small bowl. Adjust the sweetness or tanginess to your taste.
ROASTED CHICKEN WITH GARLIC AND HERBS
For the Chicken:
1 whole chicken (4–5 lbs), giblets removed
2 tbsp olive oil
4 tbsp unsalted butter, softened
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp salt
½ tsp black pepper
1 tsp paprika (for color)
1 lemon, halved
1 small onion, quartered
For Roasting:
3 carrots, cut into chunks
3 celery stalks, cut into chunks
1 cup chicken broth (or white wine for extra flavor)
Instructions
Step 1: Prepare the Chicken
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels—this helps achieve crispy skin.
Step 2: Make the Herb Butter
In a small bowl, mix butter, garlic, rosemary, thyme, parsley, salt, pepper, and paprika.
Gently loosen the skin of the chicken and rub some of the herb butter under the skin.
Spread the remaining butter over the outside of the chicken.
Step 3: Stuff & Truss the Chicken
Stuff the cavity with lemon halves and quartered onion for extra flavor.
Tie the legs together with kitchen twine (optional but helps even cooking).
Step 4: Prepare the Roasting Pan
Place carrots and celery in a roasting pan.
Set the chicken on top, breast-side up, and pour chicken broth (or white wine) into the pan.
Step 5: Roast the Chicken
Roast at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C).
Continue roasting for 1 hour to 1 hour 15 minutes, basting with pan juices every 20 minutes.
Chicken is done when the thickest part of the thigh reaches 165°F (75°C).
FRENCH BAKED BREAD
1 loaf French bread
1 (10 oz.) pkg frozen chopped spinach, thawed and thoroughly drained
1 tablespoon olive oil
1/2 onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
2 tablespoons prepared basil pesto
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
4 oz. cream cheese, softened
1/2 cup sour cream
1 cup freshly grated Parmesan cheese
1/2 cup freshly grated sharp cheddar cheese
1/2 cup freshly grated mozzarella cheese
Instructions
Preheat oven to 375°F. Line a baking sheet with foil and lightly grease it.
Slice the French bread in half horizontally and hollow out the center of both halves, leaving a 1/2-inch shell. Set aside.
In a large skillet over medium heat, heat olive oil and sauté onion and red bell pepper for 5 minutes or until soft. Add garlic and cook another 30 seconds.
Stir in spinach, pesto, Worcestershire sauce, paprika, salt, and pepper. Cook for 1-2 minutes until well combined and warmed through. Remove from heat.
In a large mixing bowl, combine mayonnaise, cream cheese, and sour cream until smooth. Stir in the sautéed spinach mixture and all the cheeses until fully incorporated.
Spoon the spinach dip into the hollowed-out bread halves and place on the prepared baking sheet.
Bake for 20-25 minutes or until hot and bubbly. Optional: broil for the last 1-2 minutes for a golden top.
Let cool slightly, then slice and serve warm.
Notes
1 Comment
Japanese Katsu Bowls with Tonkatsu Sauce.
*Panko Breadcrumbs
*Flour
*Eggs
Tonkatsu Sauce – ketchup, Worcestershire sauce, soy sauce, and sugar.
PROCEDURE
Step 1:
Prepare the cutlets. If using chicken or pork, pound each piece to an even thickness of about ½ inch. This ensures even cooking and a tender texture. Season both sides with salt and pepper.
Step 2:
Set up your breading station with three shallow bowls. Fill one with flour, another with beaten eggs, and the third with panko breadcrumbs. Dredge each cutlet in the flour, then dip into the egg, and finally coat thoroughly with panko. Press gently to help the breadcrumbs stick.
Step 3:
Heat oil in a large frying pan over medium-high heat.
Step 4:
Carefully fry the breaded cutlets for about 3-4 minutes per side, or until golden brown and fully cooked.
Step 5:
Prepare the tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, and a touch of sugar in a small bowl. Adjust the sweetness or tanginess to your taste.
ROASTED CHICKEN WITH GARLIC AND HERBS
For the Chicken:
1 whole chicken (4–5 lbs), giblets removed
2 tbsp olive oil
4 tbsp unsalted butter, softened
4 cloves garlic, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp salt
½ tsp black pepper
1 tsp paprika (for color)
1 lemon, halved
1 small onion, quartered
For Roasting:
3 carrots, cut into chunks
3 celery stalks, cut into chunks
1 cup chicken broth (or white wine for extra flavor)
Instructions
Step 1: Prepare the Chicken
Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels—this helps achieve crispy skin.
Step 2: Make the Herb Butter
In a small bowl, mix butter, garlic, rosemary, thyme, parsley, salt, pepper, and paprika.
Gently loosen the skin of the chicken and rub some of the herb butter under the skin.
Spread the remaining butter over the outside of the chicken.
Step 3: Stuff & Truss the Chicken
Stuff the cavity with lemon halves and quartered onion for extra flavor.
Tie the legs together with kitchen twine (optional but helps even cooking).
Step 4: Prepare the Roasting Pan
Place carrots and celery in a roasting pan.
Set the chicken on top, breast-side up, and pour chicken broth (or white wine) into the pan.
Step 5: Roast the Chicken
Roast at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C).
Continue roasting for 1 hour to 1 hour 15 minutes, basting with pan juices every 20 minutes.
Chicken is done when the thickest part of the thigh reaches 165°F (75°C).
FRENCH BAKED BREAD
1 loaf French bread
1 (10 oz.) pkg frozen chopped spinach, thawed and thoroughly drained
1 tablespoon olive oil
1/2 onion, diced
1/2 red bell pepper, diced
2 garlic cloves, minced
2 tablespoons prepared basil pesto
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
4 oz. cream cheese, softened
1/2 cup sour cream
1 cup freshly grated Parmesan cheese
1/2 cup freshly grated sharp cheddar cheese
1/2 cup freshly grated mozzarella cheese
Instructions
Preheat oven to 375°F. Line a baking sheet with foil and lightly grease it.
Slice the French bread in half horizontally and hollow out the center of both halves, leaving a 1/2-inch shell. Set aside.
In a large skillet over medium heat, heat olive oil and sauté onion and red bell pepper for 5 minutes or until soft. Add garlic and cook another 30 seconds.
Stir in spinach, pesto, Worcestershire sauce, paprika, salt, and pepper. Cook for 1-2 minutes until well combined and warmed through. Remove from heat.
In a large mixing bowl, combine mayonnaise, cream cheese, and sour cream until smooth. Stir in the sautéed spinach mixture and all the cheeses until fully incorporated.
Spoon the spinach dip into the hollowed-out bread halves and place on the prepared baking sheet.
Bake for 20-25 minutes or until hot and bubbly. Optional: broil for the last 1-2 minutes for a golden top.
Let cool slightly, then slice and serve warm.