メガ・チキンカツ #shorts

メガ・チキンカツ #shorts

Chicken breast — remove the skin and begin to butterfly the meat, but please proceed with care. Depending on the size of the meat, the way you butterfly it may vary. Like this — aim for an even thickness. Then season with salt and pepper, and dust with flour. Using bread flour is another option. Lightly shape it. Take out a generous amount of panko from the bag and set it aside. You’ll need two eggs — beat them well. Mix seasoned oil with fresh oil — the veteran and the rookie. Dip the chicken in the egg mixture, then coat it with panko. Go a bit heavier than usual this time. Dip it in the egg mixture once more for a double coat. Then, start frying. Pile up a mountain of finely shredded cabbage. Grind some sesame seeds. Add lemon juice, soy sauce, and vinegar. Add a touch of mustard. Keep an eye on it. It’s perfectly fried — ready to serve. Let’s dig in. Mmm… I wonder why things just taste better when they’re bigger than usual. After frying, I intentionally don’t cut it — too fussy for me. As for the sauce, I went with something really light. That’s one way to make sure you can enjoy this chicken katsu all the way to the end without feeling heavy. And the mustard? It’s the perfect match. Try frying a mega chicken katsu!

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いつもより大きいというだけで、どうして何倍も美味しく感じれるのだろう。　もはや大は正義だ。

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