Tofu Katsu Nava-K's style. As usual right? We must have our style to cooking right? Of course. I mean, its nice to trend behind other people's recipes, but potentially, we should set the parameter by trending in front of those recipes too? If you are asking me, its a big yes. Our recipes bench-marked against the rest and for setting our dishes apart from the rest (Kenchin Jiru). So, what the cooking food story for this Tofu Katsu (Japanese Eggplant Saute & Simmered Daikon)? Pretty much straightforwardness. Sliced Japanese tofu rolled over bread crumbs (Baked Bread Rolls & Sardine Bread Rolls) mixed with spring onion, salt and pepper, thereafter crispy fried and paired alongside roasted white sesame seeds and sugar in Japanese soy sauce (Teppanyaki Salmon). How interesting right? An invention in our kitchen and for a Japanese style appetizer or snack or even side dish? Gosh! I bet you are loving this my style of Tofu Katsu? Oh, by the way, before I leave you alone, I must say that you shouldn't discount tofu as a source of affordable and healthy protein. Much can be food accomplished with tofu, believe me you (Tofu Green Beans, Tofu Soup, Spinach Tofu Stir Fry & Tofu Curry).
Ingredients
Ingredients
1 packet (150g) Japanese egg tofu - remove from packet and slice into pieces
1 cup breadcrumbs
2 sprigs spring onion - shredded
Salt (if needed) and pepper for taste
1 cup breadcrumbs
2 sprigs spring onion - shredded
Salt (if needed) and pepper for taste
For the dipping sauce
2-3 tbsp Japanese soya sauce
1/2 tbsp roasted sesame seeds
A pinch of sugar
Method
Mix breadcrumbs with spring onion, salt and pepper.
Roll tofu one by one and deep fry till golden brown in color. Combined the ingredients for the sauce and with Tofu Katsu.
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