Next time you make schnitzel, add lots of sesame seeds to the crumb mixture and use panko breadcrumbs which are chunkier and lighter than normal breadcrumbs. Katsu sauce is like am extremely mild curry gravy, with brown sugar in it. Very nice!

The salad is shredded cabbage with corn that has been fried for 4 minutes in a hot pan. Little bit smokey in that corn way.

  • Voroxpete@sh.itjust.worksEnglish
    4·
    8 months ago

    Just a heads up, for really good Japanese style katsu (or, indeed, for the best schnitzel you’ve ever had), don’t use Panko. Instead, make fresh breadcrumbs by pulsing a some good quality fresh bread (you can’t use wonder read for this, it’s too doughy) in a food processor. The difference in the lightness and crispiness of the breading will be unbelievable.

      • Voroxpete@sh.itjust.worksEnglish
        1·
        7 months ago

        That will probably work in small batches. I just bought myself a really tiny food processor (its maybe six inches tall at most) that does the job for most things I need it for.