Bento recipes, Seafood recipe-Assorted Seafood Katsu Bento


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” .   This time, I would like to show you how to make assorted seafood katsu along with Wa-fu salsa sauce and Ohitashi. They all can be served individually as a meal. You can either pack them all into your Bento box or decorate them on plates and have them for your breakfast or dinner!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
[ Assorted Seafood Katsu ]
6 Prawns
2 White meat fish, filet
8 Scallops
Salt&black pepper to taste
3 tbsBread flour
1 Egg
1cup Bread crumbs

[ Wafu-Salsa Sauce ]
1 Avocado
1/4 Red onion
10 mini tomatoes
1 tbs Lemon juice
Salt and black pepper taste
1/2 tsp soy sauce
1 tsp E. V. olive oil

[ Umeboshi&Katsuo Ohitashi ]
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

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
[ Assorted Seafood Katsu ]
1-
1. Trim off the edge of prawn’s tail and scrape out the water inside.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وDeep frying prawns without removing water will sputter hot oil on you!!

2-
2. Cut fillet fish into 5~6cm wide.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وyou can use any kind of white meat fish including snapper, halibut, black cod, salmon also can be used.

2-
3. wipe off excess water from the seafood with paper towel.

2-
4. And sprinkle salt and pepper

2-
5. prepare three materials: all-purpose flour, egg wash and pan-ko/breadcrumbs.

2-
6. dredge prawns with all-purpose flour and shake off the excess flour

2-
7. dip into the egg wash, let the excess drip off.

2-
8. Coat the surface with breadcrumbs.

2-
9. lightly squeeze the surface so that the breadcrumbs can stick well.

2-
10. Do the same process to the rest of the seafood.

2-
11. Now you have all the seafood ready to deep fry!

2-
12. Pre-heat the oil to 175~180 Celsius degrees. To find out the appropriate temperature. You can put a pinch of breadcrumbs into the oil. If the breadcrumbs sinks in the halfway and floats back on surface. And bubbling and slowly turning to gold, it’s ready.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وit’s a good idea to have a thermometer handy so you can always have accurate temperature!

2-
13. Gently place the prawn into the oil.

2-
14. As soon as it turns into golden brown, you can remove from the pot.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وBasically, seafood doesn’t require very long heating process. To avoid having chewy texture, make sure to have appropriate oil temperature and cook in short time.

2-
15. Every once in a while you may want to scoop out the breadcrumbs falling off and staying on the bottom of the pot

2-
16. Deep fry all the rest of the seafood
『MASA’s Cooking Tips』
(•̀ㅂ•́)وTo maintain an appropriate oil temperature, make sure to deep fry a few items at once. Adding too many items at once can lower the temperature. and that could turn your deep fried food soggy and oily.

2-
17. Make sure to place all the deep-fried items on wired rack, not on the paper towel so they can drain out all the excess oil.
Now you have delicious assorted seafood Katsu!!

2-
[ Wafu-Salsa Sauce ]
2-
1. Dice mini tomatoes.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can also use a regular tomato instead.

2-
2. Chop red onion.

2-
3. You may already know how to cut avocados. Since I took photos let me show you one more time! 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.

1-
4. 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.

2-
5. No it’s separated! You can see the pit exposed.

2-
6. To remove the pit, lightly tap the surface with the knife.

2-
7. Peel off the skin with hands and cut into small pieces.

2-
8. Put all of the cut ingredients into a bowl and add some lemon juice.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThis lemon juice can add not just citrus sourness also prevent from oxidation that can change the color of avocado.

2-
9. Add soy sauce, salt and black pepper.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can also use fish sauce instead.

2-
10. Drizzle some E.V. olive oil. Lightly toss them. Now you have WA-FU salsa sauce ready!
You can store in the fridge for a few days.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThis sauce can be not just served as a dipping sauce for Katsu, it can also be used as a garnish. Serving with omelet will be also a nice idea!

2-
[ Umeboshi&Katsuo Ohitashi ]
2-
1. Cut broccoli into small pieces.

2-
2. Trim off the roots from shimeji mushrooms.

2-
3. Add some salt into boiling water.

1-
4. Blanche shimeji mushrooms.

2-
5. Remove from the pot and cool off in a strainer so it can drain excess water.

2-
6. You can also blanche the broccoli in the same pot.

2-
7. Broccoli also should be kept in a strainer while cooling off.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThis particular vegetable has lots of buds which absorb lots of water. Do not soak in cold water when cooling off. Otherwise you will end up waterlogged broccoli that can never absorb any seasonings.

2-
8. Remove a pit from Ume-boshi.

2-
9. Chop it finely.

2-
10. Mix with sugar and sweet sauce.

2-
11. Wrap the shimeji mushrooms with paper towel. Lightly squeeze to absorb all the excess water.

2-
12. Combine the sauce, mushroom and broccoli.

2-
13. Add some white sesame. And it’s ready to pack!

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s