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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Chicken katsu with a twist

Sunday, July 4th, 2010
I've already posted a chicken katsu recipe but I wanted to give it a little twist to go with the rest of my rather California fusion beet leaves. I did almost the same thing as I posted in the classic chicken katsu recipe except I used chicken tenders instead of thighs and I added in chopped almonds, thyme and lemon zest into the panko crumbs. Please note that you don't have to tederize the chicken since I used chicken tenders here. Even easier! Please see Everybody's Favorite Crispy Chicken Katsu for how to prepare the chicken.

I also didn't use tonkatsu sauce and went with a sauce that went better with this particular build-a-meal.

I've been thinking about making homemade mayonnaise lately and I thought who better than to consult than Julia Child? I followed her mayonnaise recipe but added a Japanese twist. I wonder what she would think...

I have a close friend who works for a particular mayonnaise company and so I feel a little bad that I'm not being loyal to her and her company but I've been a little dissatisfied with the number of strange ingredients in low fat packaged mayonnaise that probably serves no other purpose except to preserve its shelf life and change its consistency.

I have also become increasingly paranoid about frozen foods after a friend of mine told me that some frozen foods use silica to thicken up their low-fat tomato sauces. EWWW!

Anyway back to the mayonnaise sauce which was probably the most exciting thing I've made in a long time. It's strange how something can go from being as boring as a condiment in a jar to a luxurious sauce. Thanks to Julia for inspiring me.

Ingredients for about 3/4 cup of mayonnaise sauce.
1 egg yolk
1 tablespoon of lemon juice
1/8 teaspoon of salt
1/8 teaspoon of prepared mustard
1/2 cup of canola oil
2 teaspoons of boiling water
a few drops of soy sauce

*You can substitute this sauce with 1 tablespoon of prepared mayo and a few drops of soy sauce.

Directions
1) Julia says to heat a bowl with hot water and dry it before putting the yolk in. I added a medium size yolk as opposed to a large one so I went with the full proof method of using 1/2 a cup of oil instead of 3/4 cup of oil.
2) Whisk the egg yolk for 2 minutes until it starts to get frothy and thick. This may be hard to tell if you only use 1 yolk but there will be a difference in the texture.
3) Add the mustard, lemon juice and salt. Beat for another 30 seconds.
4) Now this is the hard part. Add in 1 drop of oil at a time at first and whatever you do, don't stop whisking! Julia says to use a teaspoon and add a little at a time but I didn't want to take any chances so I just added a few drops at a time. It seemed to take forever before I got the recommended 1/3 of the oil incorporated. After that, I was able to start drizzling in a little at a time and it ended up in a beautiful mayonnaise sauce.
5) After all the oil was incorporated, I took a little rest and added the boiling water and beat that in as well.

I didn't want to use all the mayonnaise so I just took out what I needed for two pieces of chicken per person. I mixed 1 tablespoon of the mayonnaise with a few drops of soy sauce and mixed well.

Egg Yolk in a warm bowl.
Chicken katsu twist-yolk in bowl

Frothy egg yolk.
Chicken katsu twist-yolk frothy

Add in the mustard, salt and lemon juice.
Chicken katsu twist-mustard-lemon-salt

After the oil is incorporated, it looks like this.
Chicken katsu twist-oil incorporated

After the boiling water is added it looks like this.
Chicken katsu twist-boiling water

Take 1 tablespoon of the mayo and add some soy sauce. You don't need any extra salt because the soy sauce has plenty. Just a drizzle.
Chicken katsu twist-sauce

Mix until incorporated.
Chicken katsu-sauce2

Fry the chicken just as you would the in the regular chicken katsu recipe. About 1-2 minutes on each side.
Chicken katsu twist-frying pan

Serve the chicken katsu with the sauce on the side.
Chicken katsu twist-serve it up

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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