Recipe of November
Chicken Katsu with Sweet & Sour Yuzu Sauce
Ingredients (3 portions)
Chicken Katsu 3 Pieces
Honey 1/4 Cup
Water 2/3 Cup
Katakuriko 1 Tbs.
Yuzu Juice. 1/2 Cup
Salt 1 Pinch
1. Deep fry the chicken katsu until thoroughly cooked, golden and crispy on outside. Remove the chicken from the pan and set aside.
2. Add the Yuzu juice, honey, water and 1 tablespoon cornstarch to the pan and whisk to combine. Cook until thickened and smooth.
3. Slice the chicken into thin strips then serve with yuzu sauce poured on top. Optional : sprinkle on sesame seeds or chopped scallions.
YUZU KAJYU YAMAJIRUSHI
#24650 YUZU KAJYU(S), YAMAJIRUSHI 2/5 floz VIEW PRODUCT
#305201 YUZU KAJYU(L), YAMAJIRUSHI 12/750ml. VIEW PRODUCT
*Item available for local delivery in select areas of NY/NJ.