Katsu

with chef Yukari Ikeda from Fortuna Hanoi Hotel

Katsu is one of the most popular deep-fried dishes in Japan. It has nice crispy texture outside and juicy inside. When we mention Katsu, it usually means breaded pork. But as long as food is covered with breadcrumbs also known as Pan-ko can be called katsu. It’s originally come from a word “cutlet”.

Ingredients: serves 1

For assorted seafood katsu:

6 prawns

2 white meat fish, filet

8 scallops

Salt and black pepper to taste

3 tbs bread flo

1 egg

1 cup bread crumbs

For wafu-salsa sauce:

1 avocado

1/4 red onion

10 mini tomatoes

1 tbs lemon juice

Salt and black pepper

1/2 tsp soy sauce

1 tsp olive oil

For umeboshi and katsuo ohitashi paste:

1 stalk broccoli

100g shimeji mushrooms

1.5 tbs soy sauce

1 tsp sugar

4 umeboshi

1 tbs katsuo bushi

1/2 tsp white sesame

Chef Ikeda

Method:

Trim off the edge of prawn’s tail and scrape out the water inside. Cut fillet fish into 5~6cm wide.

• Wipe off excess water from the seafood with paper towel, and sprinkle salt and pepper.
• Prepare three materials: all-purpose flour, egg wash and pan-ko/breadcrumbs. Dredge prawns with all-purpose flour and shake off the excess flour.
• Dip into the egg wash, let the excess drip off. Coat the surface with bread crumbs.
• Lightly squeeze the surface so that the breadcrumbs can stick well. Do the same process to the rest of the seafood.

For Wafu-Salsa sauce:

• Dice mini tomatoes. Chop red onion.
• You may already know how to cut avocados. Insert a knife from the side until you hit a pit inside. And then turn the avocado so the knife can run all around the pit.
• Remove the knife. Hold the avocado with your two hands, one hand on lower part and the other hand on upper part. Twist in opposite direction so that the pit can come lose.
• Peel off the skin with hands and cut into small pieces. Put all of the cut ingredients into a bowl and add some lemon juice.
• Drizzle some olive oil. Lightly toss them. Now you have WA-FU salsa sauce ready.

For umeboshi and katsuo ohitashi paste:

• Cut broccoli into small pieces. Trim off the roots from shimeji mushrooms.
• Trim off the roots from shimeji mushrooms.
• Add some salt into boiling water.
• Blanche shimeji mushrooms.
• Remove from the pot and cool off in a strainer so it can drain excess water. Broccoli also should be kept in a strainer while cooling off.

You can enjoy the dish at Fortuna Hotel, 6B Lang Ha St, Ba Dinh Dist, Ha Noi. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn | fortuna.vn.