Upper left: chicken katsu
Upper right: veggie slaw (red, orange, and yellow bell peppers mixed with purple cabbage and a dash of ginger-lime dressing)
Lower left: wok-fried broccoli with borsari salt, rice with furikake, carrot butterflies
Lower right: tonkatsu sauce, mini-creampuffs, Ghirardelli chocolate square
Phew! It has been another busy week! So busy, in fact, that I wasn't able to properly celebrate my anniversary yesterday. Yes indeedy. I made my first ever bento exactly one year ago yesterday. I can't believe so much time has passed and I'm still bento-ing away. I'm the first to admit that I can be a bit obsessive about 'new' things, only to quickly lose interest before moving on to the next thing that catches my fancy. But I think bento is here to stay. Too bad I am not as loyal to my exercise regimen. ;-)
As I didn't have the time to make a super-cute lunch, I decided to mark my one-year anniversary with some elements from my first-ever bento: chicken katsu with tonkatsu sauce and the mini-creampuff! I changed the recipe of the katsu and sauce a bit -- I think it came out even better this time.
And, as you can see to the right, I finally picked up some stuff from the Cooking Cute store (I also bought an apron). I'm pretty pleased with the quality of the products, especially the mug. I want a coaster for my office and I've had my eye on that pandamonium tile box since the day I 'created' it. So cute! I was thinking of making a "Press" page for the site with links to the (limited) coverage as well as a gallery of Cooking Cute-related photos -- e.g., pictures of folks with CC goodies, making some of the recipes, etc. Webcomics get fanart. Why can't CC get fanfood? :-P
|CHICKEN KATSU WITH TONKATSU SAUCE (REVAMPED)
- Chicken -
1 package chicken breast tenderloins (6-8)
garlic salt, to taste
1/4 cup all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
canola oil for frying
- Sauce -
1/3 cup ketchup
1/4 cup tamari
1/8 cup sugar
1-1/2 tsp. Worcestershiresauce
cayenne pepper, to taste
Place the egg, flour, and panko in three separate shallow bowls. Mix the garlic salt in with the flour to taste (I think I used about a heaping teaspoon).
- Rinse the chicken tenderloins and pat dry with a paper towel. Dredge a chicken piece in the flour mixture, then shake off excess. Dip it in the egg and let the excess drip off. Then roll the chicken in the panko, pressing the panko onto the chicken to help it adhere. When you remove it from the last bowl, shake the tenderloin a bit to get rid of the excess crumbs that otherwise will fall off into the oil and burn. Repeat with the remaining tenderloins.
- Heat about 1/4" of oil in a frying pan over medium to medium-high heat. Place the chicken in the hot oil, and cook for 2-4 minutes per side (depending on thickness). Pieces should be golden brown and cooked all the way through. Drain on paper towels.
- Combine sauce ingredients and mix well
Tags: bento, chicken, veggies, rice, pastries, cute food, recipe