"dsi1" wrote in message
...

On Sunday, March 17, 2019 at 10:26:21 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> > Recipe for your Japan style chicken cutlets please?
>
> Japan style Chicken katsu is probably the most popular dish in Hawaii. It
> is
> made with a boneless chicken thigh that is flattened slightly, dredged in
> flour, dipped in egg, then coated with panko, and fried. It is typically
> served with tonkatsu sauce or a sauce made with ketchup, Worcestershire
> sauce, shoyu, and other ingredients.
>
> My uncle used to make an American diner style beef cutlet back in the
> early
> 60's for his lunchwagon. He would pound thin slices of beef into cracker
> crumbs. The crumbs would be in a large aluminum tray and would make a
> scrunching sound that was embedded in my brain and I can still remember to
> this day.
>
> The Japanese meat cutlet and the American diner style cutlet had it's
> origins in Europe. The Japanese learned to make it from the sailors from
> Europe that passed through their ports. The Americans learned to make
> cutlets from the traditions brought over from Europe by immigrants. The
> Hawaiians learned to make it from the Americans and Japanese. In the end,
> it's all schnitzels.
>
> https://www.frolichawaii.com/stories...-chicken-katsu
>
> ==
>
> Thank looks lovely) Katsu sauce please? )

I don't usually make chicken katsu or katsu sauce. Almost every restaurant
in this burg serves chicken katsu so I use the sauce they make. At home, I
use Bull-Dog brand tonkatsu sauce. You might have a hard time finding
tonkatsu sauce in the UK so here's what I'd do if I had to. Just mix
everything up.

1/2 cup ketchup
1 T Worcestershire sauce
1 teaspoon dark soy sauce

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Thanks very much At what point do you add it?