Saturday, November 7, 2009

Potato Katsu

I love the inexpensive little plates of potato katsu served at my local sushi place. However, I find myself craving the things at the oddest hours so I needed to find some way to supplement my need for hipster tatter-tots. This is my spin on Seattle's Blue C sushi's potato katsu.

This recipe is pretty simple and versatile as it can be used for shrimp, as well as pounded pork or chicken cutlets. The tonkatsu sauce might not be as 'fruity' as some store brands (due to the difference between western and Japanese worcestershire sauces) but I prefer this style, if you like a sweeter fruiter tonkatsu feel free to add a tablespoon of applesauce to the mixture while cooking.

Not so Humble's Potato Katsu:

Potato Katsu:

1 large russet potato
1 cup panko
1/4 cup tempura mix
1 egg

oil for frying

Tonkatsu Sauce:

4 tablespoons water
2 tablespoons dark soy sauce
2 tablespoons aji-mirin
2 tablespoons worcestershire
1 teaspoon hot chinese mustard
1 teaspoon tomato paste
1 pinch of allspice

Peel the potato and cut into several half-inch thick disks, boil until fork tender and promptly remove from water.

While the potato boils assemble the Tonkatsu ingredients in a small sauce pan over medium heat and a cook for a few minutes until bubbly and slightly thickened.

Assemble three bowls, one containing the tempura mix (or flour with a little cornstarch), one with the panko and the third an egg beaten with a tablespoon of water and a generous pinch of salt. Cut the potato disks into bite sized pieces and toss lightly in the tempura flour, coat the pieces in the bowl with the egg mixture and then with the panko.

In a wok heat oil for deep frying, working in small batches fry the potatoes till golden brown and drain on paper towels. Serve hot, drizzled with the tonkatsu sauce or on the side for dipping.

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