John’s Fave Meal: Katsu Chicken
I cook a lot. And after being with John for more than 6 years, I’ve cooked a lot for him specifically. He generally likes most things I make, minus some memorable failures. But this doesn’t always mean he LOVES everything or will remember each dish enough to ask for it again by name.
Katsu chicken, however, is not this. John asked for this dish one week in the heart of our pandemic isolation. We were both feeling nostalgic for traveling and dining out, specifically for Japanese food. So I started digging for a recipe that was what I had in mind, except I couldn’t find a single recipe that had the chicken cutlet, the rice and the sauce.
I used just the breaded chicken portion of BA’s Spicy Katsu Chicken recipe, served with just the sushi rice portion of this BA recipe. Topped with Serious Eats Tonkatsu Sauce, or Japanese-Style BBQ sauce. And a side of roasted broccoli (recipe below).
Roasted Broccoli
Serves 2
Two broccoli crowns, cut into florets
Olive oil
Sesame oil
Soy Sauce (in lieu of salt)
Freshly ground black pepper
Garlic powder
Red pepper flakes
How to make it
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with foil.
Place your broccoli florets on the baking sheet. Drizzle with olive oil, sesame oil, soy sauce and sprinkle with pepper, red pepper and garlic powder - enough so each piece is coated but not drenched. Toss to combine.
Roast for 15-20 minutes, or until broccoli is tender and roasted. Feel free to toss once in the middle!
Turn off oven and leave these inside until the rest of the meal is done.
