“Roast carrots, butternut squash, red onion & fresh garlic in olive oil, salt, smoked paprika and dried herbs for 20-25 minutes
Bring 500ml veggie stock and around 250ml coconut cream to a boil. reduce to a simmer and add the roasted vegetables. add more smoked paprika, dash of salt & a splash of tamari
Remove from the heat, blend until smooth and creamy & enjoy.”
When classes get overwhelming, I get into the kitchen to whip up something fun. This week was nothing short of tasty. Experimenting in the kitchen is so therapeutic.
How to make Spiced Thai Coconut (Chicken) Soup ft voiceovers from Brown Sugar Doc, The Podcast - episode Inhale…
When classes get overwhelming, I get into the kitchen to whip up something fun. This week was nothing short of tasty. Experimenting in the kitchen is so therapeutic.
How to make Spiced Thai Coconut (Chicken) Soup ft voiceovers from Brown Sugar Doc, The Podcast - episode Inhale…
My ex (sweet guy, bless him) taught me how to make katsu while we were dating, and now I’m teaching my friend(s). (You know who you are.)
Step 1. Get some meat. I tend to use chicken breast, but you can also use any other boneless chicken meat or pork! The cosmic police won’t arrest you so use what you like!
Step 2. You’re gonna pulverize this meat into sheer oblivion. If you’re mad, use this as a form of catharsis. If you’re happy, express your enthusiasm through violence! You can use whatever implement comes to hand - including your hands, if you really want. I used an empty beer bottle. Smack that sucker!
You may not need to pound it *quite* this thin but eh.
Step 3. Slice the meat into serving sizes and dredge the sections with flour. I was feeling lazy so I dusted both sides of the chicken directly rather than using a bowl.
Step 4. Dip the dredged meat in beaten egg, and then into panko crumbs! This is how we go from extra-dead chicken to Nice Katsu.
Step 5. Fry time! Fry the katsu in a pan with some vegetable oil. I don’t have liquid canola in the house right now so I’m using very liberally-sprayed Pam, but using a thin layer of liquid oil was the original way I learned to do it. The point is, get it cooked. You want the breadcrumbs to be golden-brown and crispy, and of course the meat should be cooked all the way through!!
Step 6. Eat it! A delicious meal is your reward for a job well done! It’s conventional to have katsu sauce with katsu, but like I said, the cosmic police aren’t gonna come and getcha. If you want it plain, eat it plain; if you smother your food in mustard, that’s your thing. Normally I’d serve it with rice but I ate a loooot of bread today, so I just ate the katsu on its own.
Even better is eating your homemade katsu with some folks you like, but I live alone, so I’m eating with the entire Internet. Bon appetit!
A cooking tutorial I put together for a friend. I hope you enjoy it!
