Tag Archives: dinner

Chicken Katsu

chicken katsu

My mom is here visiting again!  When she arrived from a day of traveling, I served Chicken Katsu for dinner (with rice, miso soup, and miso green beans – not a low sodium meal!).  It was comfort food Japanese style.  When I lived in Japan, this was a favorite dish to order at a mom and pop type of restaurant –the equivalent of a nice, hot diner meal here in the U.S.

Basically Chicken Katsu is breaded chicken served with a Japanese savory sauce made up of ketchup and Worcestershire sauce.

I like to trim the chicken breasts to make them thinner using kitchen shears.  Then I pound them to an even thickness in a Ziploc bag.

cooked

 

To bread, I simply coat in flour, then egg, then panko (Japanese bread crumbs).

breaded

Then, I fry them up in a skillet and keep warm in the oven while I continue to cook all the chicken pieces.

chicken katsu

Slice the chicken into strips at a diagonal and serve with sauce and hot rice!  Perfect comfort food. 🙂

Chicken Katsu

 

4 chicken breasts

kosher salt

½ cup flour

2 eggs or 1 egg + 1 white, beaten

1 ½ cups panko

about 1/3 cup canola oil for frying

 

¼ cup ketchup

1 ½ tablespoon Worcestershire sauce

 

  1. Trim tenderloin from chicken breasts. Place breasts and tenderloin pieces in a large Ziploc bag and lightly pound until each piece of chicken is uniform thickness, about 1/4 –inch.
  2. Measure flour and place in shallow dish. Beat eggs in another shallow dish. Measure panko and place in third shallow dish.
  3. Pat chicken dry, place on plate and lightly sprinkle with kosher salt.
  4. Dredge a piece of chicken in flour. Coat in egg. Coat in panko. Set on clean plate. Repeat with remaining chicken pieces.
  5. Preheat oven to 200 degrees F.
  6. Heat a large skillet with about 1/3 cup canola oil. Test with a few crumbs of panko. When it sizzles, the oil is ready.
  7. Place a few pieces of the coated chicken in the oil being careful not to crowd the pan. Saute on each side until golden, about 1-2 minutes per side. Drain on rack set over a baking sheet. Place chicken in warmed oven and continue to cook remaining chicken in skillet.
  8. To make sauce, stir ketchup and Worcestershire sauce together until fully combined. Serve with chicken.

 

Yield: 4 servings

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Filed under chicken

Slow Cooker Caramelized Onions and Easy Weeknight Mini Pizzas

Mini Pizza with caramelized onions, artichoke hearts, and mozzarrella

Mini Pizza with caramelized onions, artichoke hearts, and mozzarrella



I recently completed another Skillshare class (Character Illustration from Concept to Final Artwork)!  I almost didn’t take this one because I felt character development is something I’m pretty capable of doing.  But it also has an Illustrator and Photoshop component, and I felt I can always learn more about creating digital art.  I’m really glad I did take it, because I was introduced to some key things that I will definitely use in my work — for example, importing layers into Photoshop from Illustrator (who knew!!?).  I don’t know if I will end up working exactly this way in the future, but going through the process was really valuable and a great learning experience!  And I did learn things I am using now that I didn’t before. 🙂 Here is my work process for this assignment: I first did sketches of pirates and chose a final one to take to final: roughs

This is the one I decided to work with.

This is the one I decided to work with.

This is my pirate after I drew every shape in Illustrator.  it was WAY tedious!

This is my pirate after I drew every shape in Illustrator. it was WAY tedious!

This is the pirate after rendering it in Photoshop -- I realm I am a lot more comfortable in!

This is the pirate after rendering it in Photoshop — a realm I am a lot more comfortable in!

This is a full illustration incorporating the character.  I will use this as a promotional piece.  I used a lot of techniques I learned in the Skillshare class, so I'm really happy I took it.

This is a full illustration incorporating the character. I will use this as a promotional piece with my artist rep. I used a lot of techniques I learned in the Skillshare class, so I’m really happy I took the class!

With these various projects going on, the slow cooker has been my friend.

My bestie!

My bestie!

Our favorite dish is Slow Cooker Pulled Pork.  It’s so great to throw everything in the cooker and forget about it.   In 6-8 hours, you’ll have tender, tasty meat. Ooey and gooey, and yummy I tend to avoid chicken in the slow cooker, unless it’s dark meat though.  White meat tends to dry out. Recently, I knew I wanted to saute some onions for easy Mini Pizzas I was planning for a quickie dinner.  That morning, I had the brainstorm of throwing some sliced onions in the slow cooker and letting it cook all afternoon while I was out.  That cut down on about 20 minutes of sauteing later in the evening– 20 minutes of precious time I could be working!  I just used one onion and drizzled it with some olive oil.  It cooked on low for 4 hours.  But next time, I will buy a bag of onions and a bunch at one time.  This might take closer to 6 hours to cook. onions 2
You end up with soft, sweet, meltingly tender onions.  They can be store in the refrigerator and used throughout the week in omelets, fritattas, quesadillas, burritos… I’ve even put them on my salads.  They are soo good!

For this batch, though, I put them on our mini pizzas for a FAST week night meal!

How about you all– what are some slow cooker recipes you can’t live without that make life easier?

onions 1

Slow Cooker Caramelized Onions

Some onions, sliced vertically in to 1/4 inch slices

Drizzle of olive oil to coat

Pinch of kosher salt

1.  Put sliced onions in slow cooker and drizzle with olive oil.  Season with salt.  Stir.
2.  Cook on low for about 4-6 hours.

pizza 2

Mini Pizzas

Mini or Regular sized whole wheat pitas

Your favorite marinara sauce (or homemade!)

Shredded cheese

Slow cooker onions

Chopped artichoke hearts

Any other topping you would like!

1.  Preheat oven to 400 degrees F (I use our toaster oven).

2. Spoon some sauce on each of the pitas.  Top with toppings.

3.  Cook in oven about 8-10 minutes depending on how crunchy you like it (place directly on rack).

4.  Slice into wedges and eat! 🙂

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Filed under Art Related, Dinner, Vegan, Vegetables, Vegetarian