Nosh Lab : Turkey - Katsu

Turkey (shichimenchou)- katsu is what is usually served in my home in place of Ton (Pork) katsu.

Not all Japanese food is about raw fish, although I do suspect that the creation of Tonkatsu which is basically Japanese deep fried pork cutlet in bread crumbs - is a western inspired creation. A more 'traditional' recipe is offered here

The essential ingredients in this dish which make it distinct from other deep fried "meat in bread crumb recipes" are :
Bull Dog Tonkatsu Sauce and Honey Panko Bread Crumbs
- as well as the assorted condiments that go with the dish.

It is still possible to recreate these recipes without these two essential ingredients - but it just wouldn't be Tonkatsu.

I find that Turkey makes for a better substitution to pork in this recipe , although pork has it's own distinct flavour and texture. In some ways I would say that Turkey is a far better and even healthier choice over making Tori/Chicken Katsu - as I find this can sometimes result in very dry and flakey meat. Whilst I enjoy pork, it is not a meat that is popular in my household for dietary reasons.

Perfection in this dish is achieved by having a crisp dry bread crumb shell encasing tender and succulent meat on the in. The Panko breadcrumb is clever in this way - unlike ordinary bread crumbs (and particularly your sage and onion type of pre boxed crumbs) you will find that Panko breadcrumbs are almost shard like in shape and airy in structure. I speculate that the honey/sugar content in the crumbs helps it to caramelise adding yet another crisp texture within the crumbs themselves. (Conjecture on my part as I have no idea what Panko Breadcrumbs are really made of - just that they work like magic!). If Panko breadcrumbs cannot be got then I would strongly advise making your own from whizzing up stale* white bread - better if the bread is somewhat sweet in nature (ie. brioche or soft dinner rolls)

Serving
4 medium sized turkey steaks

For making bread crumb coating :
1 egg 1 tsp milk 50 grams plain white flour 100 grams Panko bread crumbs

Method :
Blot steaks with kitchen towel to remove excess moisture - then dust with plain flour.

Beat egg and milk together well (you can omit the milk if the egg is large and is enough to coat all your steaks, alternatively use two eggs instead of one)

Arrange your work space so that you have your floured steaks, egg mixture, bread crumbs and holding plate to hand.

Dip each dusted steak into egg and milk mixture till well coated and then coat in bread crumbs. Set aside till all the steaks have been prepared as such and refrigerate for about 10 minutes before deep frying.

When deep frying, make sure your oil is hot enough to cook and seal the coat of breadcrumbs as you immerse your steaks. Reduce the heat if your breadcrumbs are browning too quickly. The crumb coating should be this lovely even golden colour before removing from heat.
Blot excess oil on kitchen paper as you remove the done steaks from the oil. Because the steaks are cold, remember that they reduce the temperature of the oil as you add them. It is better to fry the steaks one or two at a time rather than all in one go so that the temperature of your oil does not drop as drastically.

Serve immediately, accompanied by hot fluffy Japanese rice and assorted condiments (Tonkatsu sauce, Tsukemono - or Japanese pickles, Miso soup, finely shredded white cabbage with QP mayonaise and yellow mustard )

To eat - Dip a slice of your pipping hot katsu into your Tonkatsu sauce***, and shovel in to mouth closely followed by some rice and pickle** - yummy!



*stale is when the bread is a few days old and no longer soft - not when it is mouldy!
** pickles are an acquired taste - the ones shown in this photo are pickled aubergine in red shiso leaves (red perilla).
*** if you are unable to get Tonkatsu sauce, Sainsbury's fruity sauce is a closer equivalent than worcestershire sauce and ketchup. However it is considerably tangier - temper this with a squeeze of fresh lemon juice, 1tsp light soysauce and 1tsp brown sugar.