Chicken Katsu with Tonkatsu Sauce

Chicken Katsu

So in our schnitzel tour around the world, how about a stop in the Far East? Katsu is one of Japan’s favourite Western-style foods. So, what is it? Simply, it’s a bread crumbed cut of meat, usually served with shredded cabbage and a thick, salty and sweet sauce called tonkatsu sauce.

Now for a little bit of history… Pork katsuretsu (cutlet) was invented in Japan in 1899 at a Tokyo restaurant called Rengatei. Originally considered a type of yōshoku (a Japanese version of European cuisine) the dish was called katsuretsu or simply katsu. The term “tonkatsu” (pork katsu) was adopted in the 1930s.

Before tonkatsu, katsu was traditionally made from beef. During the Meiji era (1868-1912), Emperor Meiji – in his bid for Japan to become a more modern country and lead the way in terms of development – encouraged Western influence. It was this Western Influence that introduced pork and deep frying into the mix, and since then the dish has gone on to evolve into many variations that include chicken (torikatsu), fish and vegetables.

Ingredients:
For the chicken:
3 tablespoons soy sauce
1 ½ tablespoons rice wine vinegar
3 teaspoons grated fresh ginger
6 chicken breast fillets
3 cups panko breadcrumbs
¾ cup plain flour
3 eggs, lightly whisked
olive oil spray
½ – ¾ cup Chinese cabbage, shredded to serve*
½ – ¾ cup red cabbage, shredded to serve*
¼ cup mayonnaise, to serve
lemon wedges, to serve

For the tonkatsu sauce:
¾ cup tomato sauce
⅓ cup water
3 tablespoons Worcestershire sauce**
1 ½ tablespoons soy sauce
1 ½ tablespoons rice wine vinegar
1 ½ tablespoons sugar
1 ½ tablespoons grated fresh ginger
3 garlic cloves, crushed
⅓ teaspoon ground allspice

* Click here to learn how to clean different types of cabbage.
** Click here to learn about using Worcestershire sauce with meat dishes.

Directions:
To make the tonkatsu sauce:
Combine the tomato sauce, water, Worcestershire sauce, soy sauce, vinegar, sugar, ginger, garlic and allspice in a medium saucepan over medium-low heat. Cook, stirring occasionally, for 10 minutes or until the sauce thickens. Set aside to cool. Transfer to a bowl, and cover with plastic wrap and store in the fridge.

To make the chicken:
Combine the soy sauce, vinegar and ginger in a large bowl. Add the chicken and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.

Line a large baking tray with non-stick baking paper. Place the breadcrumbs on a large plate. Place the flour on a separate plate, and season it with the salt and pepper. Place the whisked eggs in a bowl. Dip the chicken in the flour and shake off any excess. Then dip the chicken in the eggs, then in the breadcrumbs, pressing firmly to coat. Transfer the breaded chicken to the lined tray. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Preheat the oven to 390°F. Spray the top of the chicken with oil. Cook for the chicken for 6 minutes. Carefully flip the chicken and spray with oil. Cook the chicken for a further 6 minutes or until cooked through.

Thickly slice the chicken diagonally. Arrange the Chinese cabbage and red cabbage on a serving platter and top with the chicken. Drizzle the mayonnaise and tonkatsu sauce over the chicken. Serve with lemon wedges.

Copycat Recipes – Famous Mains!

So it was kinda hard to choose which mains to find recipes for. I actually googled, “Most Popular Restaurant Dishes” to see what would come up, and low and behold, I got a few of the beauties below. I did go for some Canadian flavour though, and threw in Swiss Chalet’s famous rotisserie chicken and dipping sauce. Surprisingly, not a kosher issue (other than, you know, the establishment itself not being kosher). I hope you all enjoy!


Bonefish Grill Bang Bang Shrimp“Bonefish Grill” Bang Bang “Shrimp”

So with this recipe, the only real change is the obvious, using imitation “shrimp” instead of the real McCoy. Other than that, this recipe is pretty kosher friendly!

Ingredients:
1 cup vegetable oil, or more, as needed
2 cups buttermilk*
1 ½ cups all-purpose flour
1 cup cornstarch
2 large eggs
2 tablespoons hot sauce
Kosher salt and freshly ground black pepper, to taste
2 cups panko breadcrumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds imitation “shrimp”

For the Sauce:
½ cup mayonnaise
4 tablespoons sweet chili sauce
2 tablespoons honey
2 teaspoons rice vinegar

* Don’t have buttermilk? Check out my cheat tips here.

Directions:
To make the sauce, whisk together the mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl and then set aside.

Heat the vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together the buttermilk, flour, cornstarch, eggs, and hot sauce. Add a bit of salt and pepper to taste, and set this aside as well.

In a large bowl, combine the panko, onion and garlic powders, basil, oregano, and some salt and pepper, to taste. Working one at a time, dip a “shrimp” into the buttermilk mixture, then dredge it in the panko mixture, pressing to coat.

Working in batches, add the “shrimp” to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately, drizzled with the sweet chili sauce.


“Cheesecake Factory” Louisiana Chicken PastaCheesecake Factory Louisiana Chicken Pasta

So with this recipe, there were quite a bit of changes needed, as there was a lot mixing of dairy and meat in this recipe. I think I’ve found a happy balance, omitting somethings, and substituting others. I hope you agree!

Ingredients:
For the Chicken:
4 tablespoons vegetable oil
6 boneless skinless chicken breast halves
1 cup breadcrumbs
½ teaspoon garlic powder
½ teaspoon lemon zest
½ teaspoon salt
2 tablespoons flour
1 cup non-dairy milk

For the Cajun Sauce:
1 tablespoon margarine
1 small yellow bell pepper, chopped
1 small red bell pepper, chopped
¾ small red onion, chopped
1 cup mushrooms, sliced
3 whole garlic cloves, minced
1 teaspoon crushed red pepper flakes
2 ½ cups non-dairy creamer
1 cup low sodium chicken broth
4 tablespoons fresh basil, thinly sliced*
1 (12 ounce) packages bow tie pasta
salt, to taste

* Click here to learn how to clean basil.

Directions:
For the sauce, melt the margarine in a large skillet over medium heat. Add the yellow and red bell peppers, mushrooms, and onion to the skillet, and sauté until crisp-tender, about 4 minutes. Add the garlic and crushed red pepper to skillet and sauté for 3 more minutes. Add the non-dairy creamer, as well as the chicken stock, and simmer until the sauce thickens slightly, about 5 to 7 minutes. Add half of the basil, stirring to incorporate, and season the sauce to taste with salt and pepper. Reduce the heat to low, and simmer. The sauce will continue to reduce and thicken.

For the chicken, pound the chicken breasts until they are very thin (the thinner the better). Mix together the breadcrumbs, garlic powder, lemon zest, salt and flour. Pour the non-dairy milk into a shallow bowl for dipping. Dip the chicken in the breadcrumb mixture and then in the milk and then back in the breadcrumbs.

Heat the oil in a frying pan set to medium-high heat, and fry the chicken until golden crisp and cooked through. Add more oil to the pan as needed. Remove the chicken to a paper-lined plate to drain.

Meanwhile, cook the bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Once done, drain the pasta, and return it to the pot. Add the sauce that has been reducing and toss the pasta to coat. To plate, dish up a healthy portion of the pasta, and top with a golden piece of chicken and the remaining basil.


PF Changs Chicken Lettuce Wraps“P.F. Chang’s” Chicken Lettuce Wraps

What’s amazing about this recipe is that I didn’t need to change a thing! Enjoy!

Ingredients:
½ cup + 1 tablespoon oil
6 boneless skinless chicken breasts
3 cups water chestnuts, minced
2 cups mushroom, minced
½ cup onions, chopped
1 tablespoon garlic, minced
12-15 iceberg lettuce leaves*

Special Sauce:
¾ cup sugar
1 ½ cups water
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons rice wine vinegar
¼ cup + 2 tablespoons ketchup
3 tablespoons lemon juice
⅜ teaspoon sesame oil
3 tablespoons hot mustard
2 tablespoons hot water
1-2 tablespoons garlic and red chile paste

Stir Fry Sauce:
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons brown sugar
1 ½ teaspoons rice wine vinegar

* Click here to learn how to clean lettuce:

Directions:
Make the special sauce by dissolving the sugar in the water in a bowl. Add the soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you’re ready to serve.  Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

In a wok or large frying pan, bring the oil to a high heat. Sauté the chicken breasts for 4 to 5 minutes per side or until they are done. Remove the chicken from the pan and allow them to cool.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as small as the mushrooms and water chestnuts are. With the pan still on high heat, add another tablespoon of vegetable oil (to the oil that was left over from cooking the chicken). Add the chicken, garlic, onions, water chestnuts and mushrooms to the hot pan. Add the stir fry sauce to the pan, and sauté the mixture for a couple minutes then serve in the lettuce leaves with the special sauce.


“Swiss Chalet” Rotisserie ChickenSwiss Chalet Chicken and Dipping Sauce

As a Canadian, how can you not want just a bite of that beautifully, crispy, spinning rotisserie Swiss Chalet chicken? Well, it turns out, making it kosher isn’t that hard! In fact, I didn’t have to change a thing! Keep in mind though, that unless you have a rotisserie feature on your oven/bbq, it will not come out exactly the same as the commercials.

Ingredients:
1 (3 to 4 pound) whole chicken
2 tablespoons vegetable oil
1 tablespoon onion salt
1 teaspoon garlic powder
2 teaspoons dehydrated tomato soup mix
1 ½ teaspoons brown sugar
½ teaspoon dried thyme
¼ teaspoon ginger
¼ teaspoon dried savoury
¼ teaspoon paprika
¼ teaspoon dry mustard
¼ teaspoon allspice
1 cup water

Directions:

Mix all of the ingredients together in a large re-sealable plastic bag. Poke holes into a whole chicken. Place the chicken in the bag and let it marinate for at least 6 hours or overnight. Cook the chicken in a rotisserie oven at 350 degrees for 2 hours or until cooked through. Serve with dipping sauce.

“Swiss Chalet” Dipping Sauce

Ingredients:
3 cups water
¼ cup tomato juice
1 teaspoon chicken bouillon powder
1 ½ teaspoons paprika
1 teaspoon white sugar
¼ teaspoon dried basil
¼ teaspoon dried parsley
¼ teaspoon poultry seasoning
¼ teaspoon dried thyme
¼ teaspoon ground ginger
¼ teaspoon dried mustard
¼ teaspoon onion powder
1 bay leaf
¾ teaspoon Worcestershire sauce*
6 drops Tabasco sauce
2 teaspoons lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil

* Click here to learn about using Worcestershire sauce with meat dishes.

Directions:
In a saucepan, add the water, tomato juice and all of the other ingredients EXCEPT for the lemon juice, cornstarch, final 1 tablespoon water and vegetable oil. Using a whisk, stir the sauce thoroughly, and bring to a boil. Reduce the heat, and simmer for 5 minutes. Remove the bay leaf and stir in the lemon juice.

In a small bowl mix the cornstarch and 1 tablespoon water into a slurry. Slowly whisk the slurry into the sauce. While still whisking, add the oil to the sauce. Continue to whisk the sauce while it cooks for a few more minutes and it will thicken up. This will make 3 cups of sauce.

Arugula Salad with Pickled Beets and Preserved-Lemon Vinaigrette

Arugula Salad

The holidays are great, and simply over abundant with food! I like to cut the heaviness of a meal by adding a fresh vegetable to the mix, often in the way of a salad. This one has the added bonus of having beets, which are one of the symbolic foods that we eat. In Hebrew, the word for Beet is סלקא, is closely related to סלק —meaning to depart. So we partake of beets, so that our enemies, haters and those who wish evil upon us shall depart. This recipe will serve up to 8 guests, and they will depart with nothing but good feelings for the chef! Enjoy!

Ingredients:

For the pickled beets:
2 large red beets (about 6 ounces each), scrubbed
2 large yellow beets (about 6 ounces each), scrubbed
2 cups rice-wine vinegar
2 cups granulated sugar
2 cups water

For the spiced pistachios:
2 egg whites
1 cup shelled raw pistachios
1 tablespoon Creole or Cajun seasoning

For the preserved-lemon vinaigrette:
2 tablespoons minced preserved lemon
¾ cup extra-virgin olive oil
¼ cup lemon juice
½ teaspoon red pepper flakes (optional)
2 sprigs fresh thyme, leaves finely chopped*
2 pinches salt

For the salad:
10 ounces (16 cups) arugula*
¼ cup good-quality aged balsamic vinegar
Freshly ground black pepper, for serving

*Click here to learn how to clean thyme and arugula

Directions:

To make the pickled beets:
Place each type of beet in its own small pot, cover with water, and simmer until a paring knife can easily pierce the beets, about 30 minutes. Cool the beets, peel, and slice into thin half-moons. Reserve each beet in a separate bowl to ensure that the red beet slices don’t stain the yellow ones. Meanwhile, combine the vinegar, sugar, and 2 cups of water in a small pot. Bring to a boil, remove from heat, and divide the hot brine among the beets. Then let the beets sit at room temperature until pickled, 3 to 4 hours.

To make the pistachios:
Preheat the oven to 300 degrees. In a small mixing bowl, whip the egg whites until frothy, then add the pistachios and spices, tossing to coat. Spread the nuts on a parchment-lined baking sheet. Bake until golden and fragrant, about 15 minutes. Nuts will crisp as they cool.

To make the preserved-lemon vinaigrette:
In a medium bowl, mix together the preserved lemon, lemon juice, red pepper flakes (if using), thyme and salt. While whisking, slowly drizzle in the olive oil. Whisk until fully combined.

To assemble the salad:
Arrange the pickled beets on a serving platter. Toss the arugula in the preserved-lemon vinaigrette and place on top of the beets. Sprinkle with the spiced pistachios, drizzle with balsamic, and top with fresh black pepper. Serve immediately.