Comments on: Katsudon Daisakusen http://franktastes.wordpress.com/2008/01/26/katsudon-daisakusen/ my little bento, everyday Mon, 05 Oct 2009 14:12:42 +0000 http://wordpress.com/ hourly 1 By: commoi http://franktastes.wordpress.com/2008/01/26/katsudon-daisakusen/#comment-284 commoi Sat, 01 Mar 2008 15:02:22 +0000 http://franktastes.wordpress.com/?p=229#comment-284 <b>Tess</b>: Wow, thanks for the detailed response! I never thought about giving the coating a bit of a waiting time... The potato starch method with the sesame and peanuts sounds delicious. I will definitely check it out. Even if I don't reference it for katsu, I would still love to try out that coating. Tess: Wow, thanks for the detailed response! I never thought about giving the coating a bit of a waiting time… The potato starch method with the sesame and peanuts sounds delicious. I will definitely check it out. Even if I don’t reference it for katsu, I would still love to try out that coating.

]]> By: Tess http://franktastes.wordpress.com/2008/01/26/katsudon-daisakusen/#comment-272 Tess Wed, 20 Feb 2008 00:56:03 +0000 http://franktastes.wordpress.com/?p=229#comment-272 I don't think so/maybe a little? You shake MOST of the flour off the first time, dip in the thinned egg white, and let the chicken "dry" on a wire rack while you do all the other pieces. I think it makes the very thin layer of flour turn into a sort of glue as it sits for a the few minutes while you are working? My recipe doesn't say to wait, but that's how I did it. Also I probably get distracted and work on something else before I do the second dipping because I try to multi-task more than I should. This recipe is not on my blog yet. Then you dip all the pieces in flour again one at a time. It gets sticky again, and last, the panko. The potato starch method (with the sesame seeds and crushed peanuts) is related to velveting the chicken (and it seems to work for pork as well?). I just posted about velveting the chicken for a stir-fry. But I don't know if that would make the panko stick to your meat better. It makes it tender and juicy though. I don’t think so/maybe a little? You shake MOST of the flour off the first time, dip in the thinned egg white, and let the chicken “dry” on a wire rack while you do all the other pieces. I think it makes the very thin layer of flour turn into a sort of glue as it sits for a the few minutes while you are working? My recipe doesn’t say to wait, but that’s how I did it. Also I probably get distracted and work on something else before I do the second dipping because I try to multi-task more than I should. This recipe is not on my blog yet. Then you dip all the pieces in flour again one at a time. It gets sticky again, and last, the panko.

The potato starch method (with the sesame seeds and crushed peanuts) is related to velveting the chicken (and it seems to work for pork as well?). I just posted about velveting the chicken for a stir-fry. But I don’t know if that would make the panko stick to your meat better. It makes it tender and juicy though.

]]> By: commoi http://franktastes.wordpress.com/2008/01/26/katsudon-daisakusen/#comment-270 commoi Sat, 16 Feb 2008 15:32:18 +0000 http://franktastes.wordpress.com/?p=229#comment-270 <b>Tess</b>: Thanks for the tips! I didn't think about dipping the cutlets into flour twice... Would that also result in a heavier/thicker coating? Tess: Thanks for the tips! I didn’t think about dipping the cutlets into flour twice… Would that also result in a heavier/thicker coating?

]]> By: Tess http://franktastes.wordpress.com/2008/01/26/katsudon-daisakusen/#comment-268 Tess Sat, 16 Feb 2008 14:45:32 +0000 http://franktastes.wordpress.com/?p=229#comment-268 I have a recipe for chicken crusted with peanuts and sesame seeds. The technique for getting the coating to stick is to dredge the chicken in potato starch, then egg white, then the seeds, then deep-fry. A recipe for crispy chicken cutlet has you dredge the chicken in flour, then dip into egg mixed with a little water, dredge again in flour, dip again in egg, and finally dredge in panko. Deep fry. Both of these recipes have a bit of worcestershire sauce added to the sauces served with them. I have a recipe for chicken crusted with peanuts and sesame seeds. The technique for getting the coating to stick is to dredge the chicken in potato starch, then egg white, then the seeds, then deep-fry. A recipe for crispy chicken cutlet has you dredge the chicken in flour, then dip into egg mixed with a little water, dredge again in flour, dip again in egg, and finally dredge in panko. Deep fry.

Both of these recipes have a bit of worcestershire sauce added to the sauces served with them.

]]> By: commoi http://franktastes.wordpress.com/2008/01/26/katsudon-daisakusen/#comment-235 commoi Mon, 28 Jan 2008 19:13:49 +0000 http://franktastes.wordpress.com/?p=229#comment-235 lilythelily: Thanks for the advice! I'll look into it. :) lilythelily: Thanks for the advice! I’ll look into it. :)

]]> By: lilythelily http://franktastes.wordpress.com/2008/01/26/katsudon-daisakusen/#comment-232 lilythelily Sun, 27 Jan 2008 03:19:37 +0000 http://franktastes.wordpress.com/?p=229#comment-232 How about adding some sugar in dashi mixture? How about adding some sugar in dashi mixture?

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