Recipe of Perfect Japanese KATSU (Cutlets)

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Step-by-Step Guide to Make Quick Japanese KATSU (Cutlets). One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Japanese KATSU (Cutlets), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese KATSU (Cutlets) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Japanese KATSU (Cutlets) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Japanese KATSU (Cutlets) estimated approx 8-10 mins. Prep Time: 20 mins..

To begin with this recipe, we have to prepare a few ingredients. You can cook Japanese KATSU (Cutlets) using 11 ingredients and 5 steps. Here is how you can achieve that.

Katsu in Japanese means: Deep fried any types of meat/sea-fish/prawns Cutlets specifically coated in their Panko Bread Crumbs (the very original from the land) & which can be simply relished as in their Sandwiches 🥪 or Simple Cutlet forms alongside their very own specific especial Dip- Tonkatsu, which itself is prepared out of the Pork Bones.

However, I didn’t go by the Pork Bones one ☝️ since I don’t eat that instead prepared my own especial non-veg version of it with just 4 simple basic ingredients- The Pork Bones replacement in the very sauce/dip has been substituted with the Fish Sauce & the Worcestershire Sauce along with 2 more commonplace ones-
Reason being, instead of any meats or sea-fishes, I’ve used the Basa Fish Fillets for these Cutlets.

Do consider giving it a try yourselves, you’ll get to learn more about it as the taste & flavours of the same is just outstandingly delectable !!!

The Tonkatsu Dip/Sauce recipe link I’m attaching herewith as I’ve prepared 3 different palates out of it

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Ingredients and spices that need to be Take to make Japanese KATSU (Cutlets):

1. 2 Cups For the Coatings: Panko Bread Crumbs: (Japanese Katsu Bread Crumbs)
2. 1-2 Eggs: Well Whisked
3. 1-1.5 Cups All purpose flour/Maida
4. To Taste Salt
5. To Taste Black Peppercorns: Freshly Cracked
6. 250 gms For the Meat/Fish Marinations: Boneless Chicken/Beef/Pork/Fish/Sea-Fish Slices-(2-3 Slices of about 1/2” thickness)
7. 1 tsp Salt
8. 1 tsp Black Peppercorns: Freshly Cracked
9. 1 tbsp Fresh Lemon Juice
10. as required Cooking Oil: Any Neutral Veg. Oil/Sesame Oil/Canola/Olive Oil- For Deep Frying the Cutlets
11. as required Tonkatsu Dip/Sauce Recipe Link has been attached down below for your perusal & future reference

Steps to make Japanese KATSU (Cutlets)

1. First Up: Fish Fillets Marinations- Wash & Pat Dry the Meat/Fish Fillets whichever’s been used- Try to even out its uneven edges & pieces (if any & flatten them as much as is possible)- Sprinkle some generous amounts of salt & fresh black peppers with a tbsp of the freshly squeezed Lemon juice- Apply all over it nicely, cover & set aside for about 15-30 mins time to get well infused & it’s raw smell goes off perfectly
2. Next, in 3 different bowls/plates/dishes: Pour in the aforesaid, measured amounts of the Panko Crumbs, Well Whisked Egg/s & the Maida-
   Post the given time: gently take each slices of the meat/fish- Firstly, dip into the Maida bowl, coat it nicely- 2ndly, the Egg bowl, coat it well enough & finally, the Panko Crumbs bowl: Coat it absolutely generously & perfectly well enough & set aside on another plate/dish, till we’re done with all the pieces of coating fairly well
3. Heat up a frying pan over the medium-high flame: Add in the sufficient/required amount of the aforesaid cooking oil for its deep frying- The temperature of the oil should be hot enough- To check that out, either drop a bit of the Panko Crumbs into it, if it immediately floats up & looks evenly browned then, that’s the temp. We’re going for
4. Fry them in 1-2 Batches, depending on the size of your own frying pan & once done strain them well to transfer to a separate plate/dish already lined up with a kitchen towel/tissues, to soak & absorb the excess oil from it- Garnish it your own way & serve it hot
5. The KATSU & TONKATSU are absolutely ready to be served piping hot now alongside your favourite hot cuppa 🍵 or any other hot/cold drinks you’d prefer to accommodate it correctly to create & set just the proper ambience to enjoy it to the core

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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Prepare Any-night-of-the-week Japanese KATSU (Cutlets). Thanks so much for reading. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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