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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 ...
Hiyashi chūka (冷やし中華): thin, yellow noodles served cold with a variety of toppings, such as cucumber, tomato, ham or chicken, bean sprouts, thin-sliced omelet, etc., and a cold sauce (soy sauce based, sesame based, etc.). The name means "cold Chinese noodles."
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 ...
Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a breaded deep-fried cutlet (tonkatsu; usually pork or chicken) with Japanese curry sauce. [2]
Katsu of other meats cooked in a similar manner include chicken katsu, [7] gyū katsu [8] or bifukatsu (beef) and menchi-katsu (ground meat patty). [9] Katsukarē is a Japanese curry dish topped with tonkatsu. [9] In Hawaii, chicken katsu is a part of local cuisine. In Korea, pork cutlet is called donkasu, derived from the Japanese tonkatsu.
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, and celery ...
In fusion cuisine, chicken parmesan has been modified to suit Asian taste preferences by the addition of a small amount of soy sauce (as a salt substitute) to the tomato-based sauce [30] [31] and sometimes served with a side of rice or stir-fried noodles. This dish is sometimes marketed in English-speaking areas as chicken katsu parmesan.