Ponzu which has been matured for 3 months.
Pour Ponzu over chicken cutlet.
Mayo Pon Chicken Katsu Don.
This time, I am going to make Mayo Pon Chicken Katsu Don.
It goes on sale for a limited period from pork cutlet restaurant chain Katsuya.
Mayo means mayonnaise and Pon means Ponzu.
It's very delicious, so please try it yourself.
Make special Ponzu.
Disinfect various cookware in boiling water.
2.8 kg of Sudachi(species of Japanese citrus).
There are various size.
My mother-in-law sent me this Sudachi.
Squeeze the Sudachi earnestly.
Change with my wife because I was so tired.
The last one !
Remove the seeds.
I got 600cc of Sudachi juice.
600 ml of soy sauce.
200 ml of Mirin.
2 kombu.
50g of Katsuobushi (small pieces of sliced dried bonito).
Store it in the refrigerator for 1day.
Put about 20 of remaining skins into a cloth bags.
Keep another skins in the fridge.
Sudachi bath.
I was able to recover a lot after getting in the hot Sudachi bath.
That especially smells good.
After a day.
Strain.
It will be quite sharp when it's freshly made, but in more than 3 months it will become well-rounded and delicious.
Put in a washed bottle. It should be sterilized in boiling water.
Cap a bottle and leave to mature in the refrigerator for 3 months or more.
After 3 months.
Make special mayonnaise.
Put room temperature egg yolk.
Some white pepper.
1/2 tsp of salt.
1/2 tsp of sugar.
1.5 tbsp of white wine vinegar.
150 ml of oil.
Mix it with hand blender for about 1 minute.
Special mayonnaise is done.
Make fresh panko called "Nama Panko"
Bake bread for panko.
After 5 hours.
It's done.
Cooling down on a wire net.
Prepare vegetables.
Chop 1/2 of onion into 5 mm square.
Sprinkle some salt and leave it for 5 minutes
Chop some spring onion finely.
Soak the onion into cold water.
Like this.
Cut the cabbage into fine strips.
Make fresh panko called "Nama Panko" ※Nama Panko is Panko that has not been dried.
Prepare a large mesh.
Cut the bread thickly and remove the heel.
Ground it by a food processor lightly.
Sift Nama Panko using 5.7mm mesh.
Ground unsized Nama Panko again.
Repeat it.
Ground heel of bread as well.
300 g of Nama Panko is done.
Dress a whole chicken.
Cut through the skin between the thigh and the breast.
Bend legs backward and twist off the joint.
Cut the skin around the waist.
Cut the back skin.
Remove the chicken oyster from bone.
Cut the meat along the pelvis.
Chicken thigh with bone.
Dress another part.
Remove the bone from chicken thigh.
Chicken thigh, chicken tenderloin.
Wing tips, breast meat and wing sticks.
Bonjiri(chicken tail), cartilage, bone.
Remove the extra fat from chicken thigh.
Cut strings and make flat meat.
Sprinkle some salt and pepper over both sides.
Cooking.
Heat some oil at 170℃(338F).
Beat an egg well.
Coat it with weak flour slightly.
Cover it in beaten egg and Nama Panko.
Deep-fry at 180℃（338F）.
Leave it in oil without turning over for 1 minute.
Turn it over after 2 minutes 30 seconds.
Deep-fry another side for 2 minutes 30 seconds too.
Take it out and drain oil well.
Let sit for 2～3 minutes to cook through with the residual heat.
To fry finely, remove panko fallen into the oil frequently.
Deep-fry the second one as well.
Dish up.
Put some cabbage on freshly cooked rice.
Nama Panko is ery crispy!
Some onion.
Some spring onion.
Garnish with special mayonnaise.
Pour Ponzu which has been matured for 3 months.
It's ready to eat!
Cheers!
Pour some special Ponzu.
Enjoy with only Ponzu.
Nama panko is very crispy.
Enjoy with special mayonnaise.
It goes well with Ponzu.
I can't stop drinking beer again.
Mature Ponzu is very mild and delicious.
Please Subscibe Soon!
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