Hello, Musashi!
You wrote on Wed, 11 Oct 2006 22:40:57 GMT:


M "David Iwaoka" wrote in
M message
M news:cPudndg6TNlw97DYnZ2dnUVZ_rWdnZ2d@hawaiiantel. net...
?? James Silverton wrote:
??
?? I pulled out my bottle of imported Tonkatsu Sauce, bought
?? at the Daruma Japanese grocery in Bethesda,MD. It's made
?? by the Takahashi Sauce company and the ingredients are
?? listed as:
??
?? Vegetables & fruits( apple, tomato, onion), sugar,
?? glucose, vinegar, wheat sake lees, rice, corn, ethyl
?? alcohol, corn starch, msg, spice, caramel.
??
?? Thanks for the info and the recipe. To me, most tonkatsu
?? sauces have a heavy clove taste. The restaurant I used to
?? work next to must have mixed up a lot of that liquid to go
?? with the 400 pounds of chicken they used daily. Mostly
?? catsup, I assume, but they told me it had 14
?? secret ingredients and that's about all they told me.
??

I have made the Tonkatsu sauce that I gave in my original post
and it's not bad at all but I prefer the Takahashi version


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton wrote:


I have made the Tonkatsu sauce that I gave in my original post and it's
not bad at all but I prefer the Takahashi version


The recipe for tonkatsu sauce seems like a wide-open road - you could
throw in all kinds of dark-fruity things. I would probably add
concentrated orange juice, brown sugar, maybe molasses, cloves in
addition to allspice, MSG. The addition of mustard is a bit of a
surprise to me but sure, why not?! One or two of those fruit roll-up
thingies would probably work well too. Anyway, it's a great sauce.
Ketchup's evil twin brother. :-)

David


James Silverton
Potomac, Maryland

E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

betsy wrote on Mon, 12 Mar 2007 20:23:10 -0500:


b "James Silverton" not.jim.silverton.at.comcast.not wrote
b in message
. ..
?? Chicken Tonkatsu (Baked)
??

b I have a recipe for very hot mustard that would go well with
b this recipe.

I must look into it tho' ordinary English mustard made with
water from mustard powder is not bad!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"James Silverton" not.jim.silverton.at.comcast.not wrote in message
. ..
Chicken Tonkatsu (Baked)

This name is not really accurate since strictly, tonkatsu is made
with pork and katsu means deep fried. Panko bread crumbs are worth seeking
out and are readily available in oriental supermarkets even those thought
to be Chinese! I have even seen them in the local Giant supermarket. Apart
from baking rather than frying, I am told this should really be called
Tori (or niku) Katsu. It is not really my own recipe but the original
seems to have disappeared from the web and I thought others might be
interested in a very low fat recipe that I like a lot.

4 boneless skinless chicken breast halves
kosher salt
black pepper
1/2 cup flour
3 eggs, lightly beaten with 1/3 cup water (egg substitute
works well)
2 cups Japanese panko bread crumbs
1/2 head cabbage, shredded


1. With a sharp knife, lightly score both sides of the chicken
breasts in a checkerboard pattern.
2. Lay a sheet of plastic wrap over the breasts and pound until
they are about ½ inch thick.
3. Season with salt and pepper.
4. Dredge the chicken in the flour and then dip it in the
beaten eggs, shaking to remove excess.
5. Dip each piece in the flour and egg again and then coat the
chicken in the panko.
6. Squirt the cutlet with cooking spray and lay on sprinkled corn flakes
crumbs in a dish. Cook at 425 °F for 30 minutes.
7. Slice cutlet and serve on shredded cabbage, sprinkle with
store-bought or homemade tonkatsu sauce.
8. Some original Japanese recipes call for serving with
English mustard as well.


Tonkatsu Sauce
1/2 cup Worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1 teaspoon Dijon mustard
1/4 teaspoon ground allspice

In a small saucepan, whisk together the Worcestershire, sugar,
soy sauce and ketchup.
Bring to a simmer over medium low heat.
Reduce the heat to gentle simmer and whisk often until reduced
to 1 cup, about 10 minutes.
Whisk in mustard and allspice.
Cool to room temperature.
The sauce will keep for 1 week in the refrigerator.

Jim Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

I have a recipe for very hot mustard that would go well with this recipe.

Equal parts. Coleman's Dry Mustard, plain four, white sugar and moisten with
cider vinegar. Mix and store in fridge in a jar. Keeps well for months and
gets hotter as the days pass.
Goes well with baked ham or roast beef.
Betsy

"betsy" wrote in message
...



"James Silverton" not.jim.silverton.at.comcast.not wrote in message
. ..
Chicken Tonkatsu (Baked)

This name is not really accurate since strictly, tonkatsu is made
with pork and katsu means deep fried.

Please...let's call this Chikin Katsu...as it is called in Japan.
Or the English "Chicken Cutlet" from which it is derived.
Thank you.

Musashi wrote on Tue, 13 Mar 2007 21:28:25 -0500:


M "betsy" wrote in message
M ...
??
?? "James Silverton" not.jim.silverton.at.comcast.not wrote
?? in
?? message .
?? ..
?? Chicken Tonkatsu (Baked)
??
?? This name is not really accurate since strictly, tonkatsu
?? is made with pork and katsu means deep fried.

I see I am being referred to again when I thought we had settled
this subject long ago, mainly by agreeing to differ :-) I did
not have a strong opinion then even if I favored "Chicken a la
Tonkatsu". Musashi is correct of course and I can see that a
sloppy name may grate on his sensibilies as speaker of Japanese.
Mind you, the Japanese use of English names can get your
attention too: "Chikin" !


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"James Silverton" not.jim.silverton.at.comcast.not wrote in message
...
Musashi wrote on Tue, 13 Mar 2007 21:28:25 -0500:


M "betsy" wrote in message
M ...
??
?? "James Silverton" not.jim.silverton.at.comcast.not wrote
?? in
?? message .
?? ..
?? Chicken Tonkatsu (Baked)
??
?? This name is not really accurate since strictly, tonkatsu
?? is made with pork and katsu means deep fried.

I see I am being referred to again when I thought we had settled
this subject long ago, mainly by agreeing to differ :-) I did
not have a strong opinion then even if I favored "Chicken a la
Tonkatsu". Musashi is correct of course and I can see that a
sloppy name may grate on his sensibilies as speaker of Japanese.
Mind you, the Japanese use of English names can get your
attention too: "Chikin" !



If you think "chikin" is bad, try "Kenchiki"
Hint......Col. Sanders.
Cheers
Musashi

Musashi wrote on Wed, 14 Mar 2007 14:51:08 GMT:


?? favored "Chicken a la Tonkatsu". Musashi is correct of
?? course and I can see that a sloppy name may grate on his
?? sensibilies as speaker of Japanese. Mind you, the Japanese
?? use of English names can get your attention too: "Chikin"
!
??

If you think "chikin" is bad, try "Kenchiki"
Hint......Col. Sanders.
Cheers
Musashi

Marvellous!

JIm
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not