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a katsu-sando combining koppe-pan and chicken katsu (new katsu-sando) There are many types of katsu-sandos, including those which use bread other than Japanese milk bread, those which use cutlet other than tonkatsu such as gyū-katsu or chicken katsu , those which use different seasonings, and those which use vegetables , and there are also ...
Chicken katsu. Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish ...
Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick ( viscosity over 2.0 pascal-second , per JAS Standard ) Japanese Worcestershire -type sauce. It is similar to the British and Irish brown sauce , and can include a fish sauce , tomatoes , prunes , dates , apples , lemon juice , carrots , onions ...
Gyū katsu (牛カツ beef katsu), also known as bīfu katsu, is popular in the Kansai region around Osaka and Kobe. In general, breaded and deep-fried foods are called furai ("fry"), [ 15 ] such as ebi-furai (fried prawn) [ 15 ] and aji-furai (fried horse mackerel ), but fried meat such as pork, beef and chicken is referred to as katsu (cutlet ...
“Choosing a soup that includes a lean protein source (chicken or beans), lots of vegetables (carrots, onions, greens) and a whole-grain carbohydrate (brown rice, quinoa, farro) makes for a ...
Chicken nanban – Miyazaki prefecture’s version of karaage, dipped in sweet vinegar and topped with tartar sauce. Gurukun no kara-age – Okinawa prefecture’s version of karaage . Gurukun is Okinawa's official and most popular fish, often called a "banana fish" in English; it is a fish fried whole and served with lemon.
The basic kushikatsu in Kanto eastern Japan area including Tokyo is made with diced pork rib in 3–4 cm (1.5 in) cubes, skewered with sliced onions or leeks. Battered with fresh egg, flour and thin layer of panko crust, the skewer is deep fried in vegetable oil — cottonseed, soybean, canola or rapeseed oil.
An example of the latter is katsu, which is eaten with chopsticks and a bowl of white rice (ご飯, gohan), and may even be served with traditional Japanese sauces such as ponzu or grated daikon, rather than katsu sauce. Reflecting this, katsu is often written in hiragana as かつ, as a native Japanese word, rather than as カツ (from ...