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

"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.


The name is "Chikin Katsu" James.
Pretty straight forward.

Musashi

Hello, Musashi!
You wrote on Tue, 10 Oct 2006 17:13:55 GMT:


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

M> The name is "Chikin Katsu" James.
M> Pretty straight forward.

Thanks for the correction! I was really just quoting but I don't
have the original and, as you are aware, I don't know Japanese
:-) I really like the word "Chikin" but very few non-Japanese
have gone beyond "Tonkatsu". I suppose for those of us with
limited knowledge, "Chicken a la Tonkatsu" might be an
alternative! Now that's a real cross-cultural coinage! There are
very few Google references to "Chikin Katsu" either and even
fewer in English.

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
...
> Hello, Musashi!
> You wrote on Tue, 10 Oct 2006 17:13:55 GMT:
>
>
> M> "James Silverton" <not.jim.silverton.at.comcast.not> wrote
> M> in message
> M> . ..
> ??>> Chicken Tonkatsu (Baked)
> ??>>
> ??>> This name is not really accurate since strictly, tonkatsu
> ??>> is made with pork and katsu means deep fried.
>
> M> The name is "Chikin Katsu" James.
> M> Pretty straight forward.
>
> Thanks for the correction! I was really just quoting but I don't
> have the original and, as you are aware, I don't know Japanese
> :-) I really like the word "Chikin" but very few non-Japanese
> have gone beyond "Tonkatsu". I suppose for those of us with
> limited knowledge, "Chicken a la Tonkatsu" might be an
> alternative! Now that's a real cross-cultural coinage! There are
> very few Google references to "Chikin Katsu" either and even
> fewer in English.
>
> James Silverton
> Potomac, Maryland
>

Language wise;
Chikin = Japanese version of "chicken"
Katsu = short form of Katsuretsu, the Japanese version of Cutlet
Hence..Chikin Katsu...Chicken Cutlet
"Ton" is the chinese way of reading the character "Buta" meaning pig or pork
Hence..Tonkatsu...Pork Cutlet
As for Chicken a la Tonkatsu...I am imagining something like that dish with
the duck stuffed into a chicken
stuffed into a turkey....
M

"Musashi" > wrote in message
et...
>
>> As for Chicken a la Tonkatsu...I am imagining something like
>> that dish with
> the duck stuffed into a chicken

Ah Musashi! I think I've got you in the language one-up-manship
contest! You certainly must know more Japanese than me but I do
know some French and "a la Tonkatsu" would translate as "by the
Tonkatsu method" ! If I were running a restaurant, I might
translate it for a menu as "Supremes du Poulet a la mode de
Tonkatsu"!

Best wishes!

Jim.
--
James Silverton
Potomac, Maryland

"James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
. ..
> "Musashi" > wrote in message
> et...
> >
> >> As for Chicken a la Tonkatsu...I am imagining something like
> >> that dish with
> > the duck stuffed into a chicken
>
> Ah Musashi! I think I've got you in the language one-up-manship
> contest! You certainly must know more Japanese than me but I do
> know some French and "a la Tonkatsu" would translate as "by the
> Tonkatsu method" ! If I were running a restaurant, I might
> translate it for a menu as "Supremes du Poulet a la mode de
> Tonkatsu"!
>
> Best wishes!
>
> Jim.
> --

You most certainly got me there.
You're absolutely right.
M

James Silverton wrote:
> "Musashi" > wrote in message
> et...
>>
>>> As for Chicken a la Tonkatsu...I am imagining something like
>>> that dish with
>> the duck stuffed into a chicken
>
> Ah Musashi! I think I've got you in the language one-up-manship
> contest! You certainly must know more Japanese than me but I do
> know some French and "a la Tonkatsu" would translate as "by the
> Tonkatsu method" ! If I were running a restaurant, I might
> translate it for a menu as "Supremes du Poulet a la mode de
> Tonkatsu"!
>
> Best wishes!
>
> Jim.

More precisely :

"Suprêmes de poulet à la façon Tonkatsu"
as Tonkatsu is not a location...

"à la Tonkatsu" is better anyhow !


Philippe

James Silverton wrote:
> 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


Sounds like a good piece of chicken - maybe you should stuff some butter
in that. I would call it chicken katsu as the ton in tonkatsu implies
pork. I have not tried to make this with a breast but instead prefer to
use a boneless chicken thigh and buy a bottle of tonkatsu sauce at which
as I recall, is a fruit based product. I used to work next to a
restaurant in Honolulu that was known mostly for it's chicken katsu in
which they used thighs - I could go for some right now! Nowdays we even
have Spam katsu but I would hesitate to recommend it to people from the
mainland. :-)


David

David Iwaoka wrote:
> use a boneless chicken thigh and buy a bottle of tonkatsu sauce at which
> as I recall, is a fruit based product.

Yes it's applesauce based.

I recently tried chicken katsu oroshi. I poured most of the ponzu into
the grated daikon and dipped the katsu pieces in it. Is that the
"right" way?

Tippi wrote:
> David Iwaoka wrote:
>
>>use a boneless chicken thigh and buy a bottle of tonkatsu sauce at which
>>as I recall, is a fruit based product.
>
>
> Yes it's applesauce based.

There's probably some plum in there too. I use it to season fried
noddles. Good stuff.


>
> I recently tried chicken katsu oroshi. I poured most of the ponzu into
> the grated daikon and dipped the katsu pieces in it. Is that the
> "right" way?
>


That's a good question. My experience is how it's done in Hawaii which
is Panko-breaded deep-fried boneless chicken thighs - how it's done in
Japan is not known to me but what you describe sounds like it would go
great with shrimp tempura. My guess is that chicken katsu is not that
popular in Japan, and that pork katsu is served more over there. You
might want to try croquettes which they seem to be crazy about.

http://www.japan-guide.com/r/e101.html

One can get chicken katsu at most restaurants and fast food places in
Hawaii. I've eaten a ton of the stuff - literally. I could really go for
some chicken katsu curry which is chicken katsu on rice, with a thick
curry sauce spooned over it. They're charging $7+ for it downstairs so
I'll probably just have a burger. :-(

David

Hello, Tippi!
You wrote on 11 Oct 2006 07:40:45 -0700:


T> David Iwaoka wrote:
??>> use a boneless chicken thigh and buy a bottle of tonkatsu
??>> sauce at which as I recall, is a fruit based product.

T> Yes it's applesauce based.

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.

It wasn't cheap, $3.60 for 10oz (300ml), but is very good.


James Silverton
Potomac, Maryland

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

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.


> It wasn't cheap, $3.60 for 10oz (300ml), but is very good.
>
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations: not.jim.silverton.at.comcast.not

"David Iwaoka" > wrote in message
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.
>
>

In Japan although there are common brands like Otafuku (a bit sweet) and
Bulldog and others, there are
invariably small sauce makers who pride themselves in their taste. And
always there are all sorts
of fruits involved.
Here in New York, if I happen to have made Tonkatsu or Chikinkatsu (boneless
thigh BTW)
and I find myself out of Tonkatsu sauce, I usually mix up some Catsup and
Worchestershire
Sauce (Lea & Perrins). This does a fairly good job, and the list of
ingredients in Lea & Perrins
in pretty impressive.
Musashi

"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 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

"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