"Ended up using a different butter mochi recipe cuz' Rachel said she is allergic to coconut flake. Broke out in bad hives when she worked at Marble Slab and touched some. Recipe I used calls for a can of coconut milk (yeah, I asked 'so hows that different?' too), 3 eggs and a can of evaporated milk. Otherwise was pretty much the same. Came out fine, but I'da liked that coconut flake in it.
The pan worked awesome, it was exactly what I was hoping for. Always liked your pan. There ain't no substitute for a pan with square sides.
The Aloha brand katsu sauce is truly 'da real ting'. Was truly ono. There is a Kikoman tonkatsu sauce as well, but I can tell without having tried it that the Aloha brand would be better. I knew it the moment I saw the Aloha bottle labeled "katsu sauce" and not "tonaktsu sauce". Truly island style.
I also did up two mac salads; one with purely mayo and a splash and milk, the other with about 3/4 mayo 1/4 Miracle Whip, and a splash of milk. I think the mayo/Miracle Whip combo is the closest to drive-in plate lunch mac salad. The only thing I'd do different is to seriously overcook the macaroni, as like 20 minutes instead of 10. They need that really squishy texture to capture the real thing. Did need some salt and pepper, I found a light shake of salt really woke it up."
So that was the message snip. Now for the recipe.
- 8 boneless skinless chicken thighs
- 1 package panko bread crumbs
- 2 teaspoons baking powder
- Salt, pepper
- Get a gallon ziplock bag and one at a time, place a fully defrosted boneless skinless chicken thigh in the bag and use a flat mallet or whatever to pound that thigh into a fairly thin cutlet, around 1/4 inch thick.
- Get a 9x13 dish or something decent sized, and put the panko bread crumbs into it. Add 2 teaspoons baking powder, along with as much salt and pepper as you think it needs.
- Get a big ol' frying pan and add in about half-inch of olive oil or whatever oil you like for frying.
- Oh yeah, turn your oven on to 200 °f. or "warm". Get a baking dish and put some paper towels into it. Put the dish into the oven, and transfer the cooked katsu pieces into there as you go, to keep everything nice and warm. So, on the stove, get that oil up to frying temp. If your frying pan is big enough to cook three pieces, great. if not, cook two, or, sadly, one if that's all the pan will hold.
- Yeah, so anyhow, toss a frying pan's worth of the pounded chicken breasts into the panko crumbs and get the crumbs on the pieces good. There isn't any sort of wet batter involved, so the panko will stick on lightly.
- Get the oil hot in the pan up to whatever frying temp you like to work with, and fry up a batch of chicken for about 4 minutes a side.
- Transfer the finished pieces to the pan in the oven
- When the cooking is done, I don't need to tell you this, but turn the burner off and be careful cuz' a pan of hot fry oil is, well, a pan of hot fry oil. Anyhow, get the finished pieces out of the oven, and cut them up into nice katsu-sized bites.
- Serve with a generous scoop of rice and and if you got island-style mac salad, serve that, too. And if you got Aloha brand Katsu Sauce by all means, put that bottle on the table!
- After that, if you got room, serve up some butter mochi, too.
My Sister's Butter Mochi
Now if you aint' got an allergy to flaked coconut this is the butter mochi I'd be making every time.
- 1/2 cup butter
- 1 box Mochiko
- 2-1/2 cups sugar
- 1 tsp baking powder
- 3 cups milk
- 5 eggs, beaten
- 1 teaspoon vanilla
- 1 cup flaked coconut
Preheat oven to 350 degrees. Melt butter; cool. Combine mochiko, sugar, and baking powder. Combine bummer and remaining ingredients. Stir into mochiko mixture; mix well. Pour into a 13" X 9" pan. Bake for 1 hour or until middle is set; cool. Makes 24 pieces.
Butter Mochi 125421
Get the real recipe at http://www.food.com/recipe/butter-mochi-125421
- 1 box Mochiko
- 2-1/2 cups sugar
- 2 tsp baking powder
- 1 12-oz can evaporated milk
- 1 14-oz can coconut milk
- 3 eggs
- 2 tsp vanilla
- 1/2 cup melted butter
Sift the mochiko, sugar, baking powder together in a big bowl. Mix the eggs, milks, vanilla in a separate bowl. Make a well in the dry ingredients and pour in the wet stuff. Mix it up good, and add in the melted butter. I found it took a bit of stirring to get it fully incorporated. Grease up a 9x13 pan and pour in the mix. Cook at 350°f. for 45-60 minutes or until golden brown. Let cool for 2 hours.