Chicken Katsu Recipe

From Recipezaar.com:

This is a simple recipe of a dish that is widely popular at local restaurants in Hawaii. The key component of this dish is the sauce, which could be bought at an Oriental Foods store as tonkatsu (pork cutlet) sauce. But I have included a recipe for it here. I searched over years to find a recipe for the sauce, then finally modified one to match what can be found in Hawaii. I think its perfect now, so I hope you like it. The sauce is best if made a few hours in advance and refrigerated. If you can't get the panko flakes, you can just use flour or some other breading, but it won't be as crispy.

40 min 20 min prep

SERVES 3 -4

• 2 lbs boneless skinless chicken thighs
• 1/2 cup flour
• 3 eggs, beaten
• 1 cup Japanese-style bread crumbs (panko flakes)
• garlic salt
• oil (for frying)

sauce

• 3 tablespoons applesauce
• 2 teaspoons sugar
• 2 tablespoons ketchup
• 1/2 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon cooking sherry
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/8 teaspoon garlic powder

1. For the Sauce:.
2. Add sauce ingredients to a bowl one by one, mixing in between.
3. For the Chicken:.
4. Place flour, eggs, and panko in separate bowls.
5. Lightly salt chicken then dip in eggs, then in flour, then in eggs, then in panko.
6. Deep fry or pan fry at medium heat until lightly brown.
7. Serve with sauce and hot rice.

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Chicken Enchiladas

1 can Cream of Chicken Soup
2/4 chicken breasts, cooked and cubed
1 can enchilada sauce green or red (we like green) (I like the bigger can)
3 - 4 cups cheese grated
1 can green chilies
4 oz. cream cheese (I usually add more)
olives (optional)

Mix cream of chicken soup, chicken, 1/2 can enchilada sauce, half of the cheese, 1/2 of the green chilies, cream cheese cubed, and olives. Pour half of the remaining enchilada sauce on bottom of 9 x 9 pan. Fill tortilla shells with filling, roll closed sealing ends. Roll in sauce on bottom of pan and arrange in pan. Pour remaining enchilada sauce on top, cover with remaining cheese, green chilies and olives.

Cook covered in microwave (vented) for 8 min. on high and let sit in microwave for two minutes or cook in oven on 350 for 30 - 40 minutes.

Okonomiyaki

Here's the YouTube Video of how it's done:



Official Ingredients (If you have a Japanese Store nearby):
(serves 2 people)

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
140ml Dashi Soup (5 oz)
1/4 tsp Baking Powder
1 tpsp Grated Yamaimo (Japanese Mountain Yam)
A Little Bit of Salt

200g Cabbage & Welsh Onion (7 oz)
50g Boiled Octopus (1 3/4 oz)
8 Deep-Water Shrimps
Sakuraebi (Dried Pink Baby Shrimps)
Tenkasu (Bits of Deep-Fried Tempura Batter)
Beni Syoga (Pickled Ginger)
2 Eggs
100g Slice Pork (3 1/2 oz)

- Toppings -
Okonomiyaki Sauce
Long Green Onion
Mayonnaise
Dried Bonito Frakes
Aonori (Green Laver)


Kurt's Modified Ingredients (not as tasty, but probably more palatable and definitely easier to find ingredients for):
Serves 2

- Batter -
100g Soft Wheat Flour (3 1/2 oz)
5 oz water
1/4 tsp Baking Powder
A Little Bit of Salt
Chopped 1/2 lb of Chicken, Beef, Seafood or Pork
200g Cabbage & onion (7 oz)
sprinkle in some Panko
2 Eggs
5-6 Slices raw bacon

- Toppings -
Okonomiyaki Sauce
Chopped Green Onion
Mayonnaise

Double Tomato Bruschetta

INGREDIENTS

• 6 Roma tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 4 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed or about 2T dried
  
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• Shredded Parmesan Cheese
  

DIRECTIONS

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with parmesan cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Turkey and Black Bean Chili

From Weight Watchers Pure Comfort cookbook

Hands-On-Prep – 15 min

Cook – 40 min

Serves – 4

2 tsp extra-virgin olive oil

1 onion, chopped

1 green bell pepper, seeded and chopped

4 garlic cloves, minced

¾ pound ground skinless turkey

1 (15 oz.) can black beans, rinsed and drained

1 (14 ½ oz) can diced tomatoes

1 T chili powder

2 tsp ground cumin

1 tsp dried oregano

½ tsp salt

½ cup shredded fat-free sharp cheddar cheese

¼ cup fat-free sour cream

¼ cup sliced scallions

Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, and garlic; cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook, breaking it apart with a wooden spoon, until no longer pink, about 3 minutes. Stir in the beans, tomatoes, chili powder, cumin, oregano, and salt; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 30 minutes. Serve with the cheese, sour cream, and scallions.

**The cookbook said it gets better the long it sits (up to 2 days in fridge)

Nancy Keyser's (Grandma's) Lemon Bars

2 c flour
1 c butter
1/2 c powdered sugar

Mix and pat gently into 9x13 pan. Bake for 20 minutes at 350 degrees.

Mix:
4 eggs
2 cups sugar
3 tsp baking powder
5 Tbs lemon juice
1/4 tsp salt

Pour over crust and sprinkle some powdered sugar over the top. Bake at 350 deg for 20-25 minutes.

Samoan BBQ Chicken

1 part low-sodium soy sauce (we prefer Kikkoman)
2-3 part water
brown sugar to taste
large pulverized onions (we use a food processor or chopper)
fresh garlic buds (crushed)
fresh ginger root (peeled and crushed/ground)
frozen, boneless chicken thighs (Sysco has boxes of flash-frozen thighs for cheap if you're cooking for a big crew)
Calrose white, short-grained rice
shredded cabbage

Mix the soy sauce and water first. For a 3 lb bag of thighs, we mix up about 1/3 of a 26 cup bowl with the water/soy sauce mix first in a large tupperware bowl. I've never measured the exact amounts but it doesn't really matter - it should be to taste. Add the brown sugar and stir until it's slightly sweet. We add about a fistfull or so for a large bowl. Add the onions, garlic and ginger root. Again, it's to taste, but we like the mixture to be fairly full of these to add additional flavor.

Once you're satisfied with the flavor of the sauce, dump the frozen chicken in and let it sit overnight (or about 6 hours if you're prepping on a schedule) in your fridge. The longer you let it soak, the better. If you're only doing it for a few hours, you may not need to refridgerate it. We often do this in a cooler (for mutual activities) and don't refridgerate it at all - just remember to close the lid!

Once it's done marinating, BBQ it (all our Samoan and Tongan friends only use charcoal - gas doesn't give it the right flavor). We pull each piece out dripping wet and baste the others that are on the grill already as you put the new one on. Repeat for all pieces. Flip them often - you're not looking for blackened or dry, just bouncy, juicy meat. If you cook it too long, it'll be too dry. When they're done, toss them in a pan/bowl with a bed of shredded, slightly boiled cabbage on the bottom. Put a lid on to keep them hot and steam the cabbage a bit. It'll absorb the juices too and tastes amazing with the meat and rice.

We use this a lot for our "youf" (Samoan for 'Youth') in our ward. It can easily be made in a large cooler or multiple coolers for any occasion and tastes great with Calrose white rice, and macaroni salad in the true island way. Makes an awesome beach bbq bonfire dinner.

Talofa!