Recipe: Bolos Levedos Acorianos (Portuguese Sweet Muffins or Portuguese Pancakes)

Okay, allow me to let you in on a little secret. Big, snazzy New York City burger joints are scoring high praise and big dollars with their burgers that are gently nestled in Portuguese rolls that are shipped in from my hometown of Fall River, Massachusetts. Of course they're using good beef, but what is really setting these burgers apart are the Portuguese sweet muffins. I blogged about it a little while back, you can find that post here.

The people from the South Coast towns of Massachusetts and Rhode Island have always enjoyed these rolls and they're available in most markets. We call them Portuguese sweet muffins or Portuguese pancakes, but their real name is "bolos levedos" (sounds like "bhoulzsh levezsh"). Of the varieties you get in the market, some are good and some could be better. The best ones I ever had is when I visited the town of Furnas on Saint Michael in the Azores. Now those bolos levedos are something. Larger and more tender than the American variety and just a little more special. It could of course be the locale, but I'm also betting on the Portuguese butter and a few other things.

We always have a supply in my house. We use them for breakfast sandwiches, hamburgers, fish sandwiches or just toasted with some butter or guava jelly. Recently, I decided I wanted to make them for myself and set out to do so. I wanted something closer to what I got in Saint Michael and I'm certain I was able to do that. I found the recipe I based mine on on a Portuguese cooking website. With the help of a good friend and her mom whom are both fluent in Portuguese I was able to translate the instructions and recipe amounts. I made some pretty big adjustments and got exactly what I was looking for. So now I can make my own bolos levedos Acorianos and anyone out there who really wants them can have the best hamburger buns in the world. These things are addictive, you've been warned.

Bolos Levedos Acorianos

1/2 cup whole milk (70-80°F)
1/2 cup + 1 TBS sugar
2-1/2 tsp instant yeast
4-1/3 cups unbleached bread flour
2 eggs (beaten)
9 TBS sweet butter (softened)
1/2 tsp zest of lemon (grated then minced fine)
2 TBS vodka (if you can get Portuguese moonshine use that, but I imagine everyone can't get it like we can!)
1/8 tsp salt
A little water as necessary.

Mix the instant yeast into the warm milk and set aside.

Sift the flour and sugar into a large bowl.

Form a well in the middle of the flour/sugar combination add the milk/yeast combination and mix it in a little. Add the eggs, butter, lemon zest, vodka and salt. Mix together until it forms a rough dough ball. If you need to add a few drops of water to make it gather into a ball, do so in small increments. Once the ball forms, cover the bowl and let the dough rest for 15 minutes. This allows the dough to hydrate evenly.

Turn the dough ball out on to a floured surface and knead for 12 minutes. If you need instruction on kneading refer to the instructions on kneading in the homemade naan recipe here.

After kneading cover the dough with plastic film and allow it to rest for 10 minutes.

Gently form the dough into a ball and place in a lightly oiled container that will allow it to increase to twice its size. Press the dough down gently and then cover with the container cover or plastic wrap. Mark the container with tape where the dough is and allow it to rise to twice its size (30 minutes to 4 hours).

Turn the dough back out onto your floured surface and divide in to 9 equal sized pieces. Gently form each piece into a smooth ball and cover with plastic wrap and let rest 15 minutes.

Pat each ball into flat patty. Let rest 15 minutes covered with plastic wrap.

Place a comal or flat griddle over medium-low flame and allow it to heat up.

Flatten and expand each piece of dough again. Let rest 15 minutes or more covered with plastic wrap. You want it to rise a little bit again.

When they are ready, place a patty on the heated comal or griddle. Cook it SLOWLY on medium-low heat, or the outside will burn before the inside is cooked properly. Turn over when nicely browned, remove when evenly browned on both sides and cooked through. It'll take a little testing at first but is easy once you sort it out. Eventually, if your comal or griddle are large enough you can cook four at a time.

You now make the best hamburger or fish sandwich buns in the world. You can also use them for breakfast by splitting them, buttering them and toasting them on a comal or griddle. Add your favorite jelly. My wife toasts them this way and then makes a sandwich of fried egg whites, cheese and split sausages. Those things are great!

Bolos Levedoes are very versatile and can be used a number of ways!

Recipe: Bolos Levedos Acorianos from Chop Onions, Boil Water by Henry Krauzyk

Recipe: Msikwatash (Succotash)

Admit it, chances are the first time you ever heard of this dish, it was uttered by one Sylvester the Cat, right? "Sufferin' Succotash" was his catchphrase of choice whenever he was surprised or confounded by Tweetybird or that neighborhood bulldog. That's where I first heard it and I'm betting all my friends first heard it the same way. After a while you find out what succotash really is and well, if you're like my friends and me, you just think "um, yeah, okay, I don't think I want any of that." Well, we were wrong. Not only is this dish good, but it is surprisingly good. Everyone that tries it in my home really enjoys it.

Now for the etymology lesson. "Succotash" while a very popular side dish of the American south, is originally a Northeastern Native American dish. Called "msikwatash" by the Narragansett Indians of New England. It translates to "a whole ear of corn". The dish was very popular with the northern tribes and it was custom to keep some simmering all day long should anyone get hungry or unexpected guests arrive.

The original recipe called for beans, corn, salt and a good amount of bear grease or some other animal fat. The dish became popular with white trappers and traders who anglicized the name to "Succotash". They introduced it to the European colonists who substituted lard, bacon grease, butter or cream for the bear grease. It has since become a popular standard side dish in many places throughout the USA.

Try it, you'll like it.

Msikwatash (Succotash)

2 slices of bacon
1 TBS sweet butter
2 cups fresh corn kernels (from 3 to 4 ears)
10 ozs. to 1 lb. fresh or frozen baby lima beans
1 bunch scallions or green onions cut into 1/3-inch pieces (keep white and pale green parts separate from greens)
3/4 cup heavy cream
1/4 cup water
1/2 tsp salt
1/2 tsp black pepper

Cook bacon in a sauce pan over moderate heat, flip frequently, until crisp. Remove bacon to a paper towel to cool.

Add butter to fat in the sauce pan and melt over moderate heat.

When butter has melted, add corn, lima beans, and white and pale green parts of scallions/green onions and cook, stirring frequently for 2 minutes.

Add cream, water, salt, and pepper, then simmer, partially covered, until vegetables are tender (10 to 15 minutes).

While the succotash simmers cut the bacon into small bits.

After the succotash has finished simmering, stir in bacon and scallion greens

Salt and pepper to taste, and serve to surprised family and guests.

Get your succotash on with some good barbecue or for turkey day!

Recipe: Msikwatash (Succotash) from Chop Onions, Boil Water by Henry Krauzyk

Product Review: Escali Primo Electronic Scale

Looks

Out of the box, the Escali Primo is small. At 1.25" high, with a small 8" x 6" footprint, the sleek and compact Primo isn't going to hog a lot of space in your kitchen. Offered in 11 different colors it's probably going to match any kitchen is rests in. Now let's take a look at the other features:

Features

• Capacity: 11 lbs./5 kg.
• Resolution: .1 oz./1 g.
• Reading: ounces, grams and pounds
• Auto-off feature extends battery life
• Uses 2 AA batteries-INCLUDED!
• Tare function allows you to put an empty container on the scale, then zero so you can obtain the weight of its contents placed in it.

Operation

Operation couldn't be easier. The unit has a two button control panel. One button turns the unit on/off, and adjusts for tare, the second button is used to switch between ounces and grams.

Let's say you want to weigh up some flour. Turn the scale on, then using the ounce/gram button switch to your desired reading. Place an empty container on the scale surface. Then hit the "tare" button and zero the scale. Now as you scoop and add flour to the bowl, you're getting an accurate reading of the flour only.

Testing

I basically tested the unit in a manner fitting its intended use. I don't get these things for free, so I'm not dropping it from six feet or immersing it in hot pea soup. Instead I tested it practical use in my kitchen.

My first test was to take something with a known weight and compare it to the scale's reading. I did this with three different known weights and each time the Primo read true.

My second test was to check the readings as they relate to the weight of a known object placed on various areas of the weighing surface. Here I used two different specimens. A heavy one of 1 lb. and a light one of 2 grams. The readings were accurate across the weighing surface of the scale. It helps to know that you don't have to center everything you intend to weigh. You can place it anywhere on the weighing surface.

Summary

I don't purchase stuff without doing some initial research. As I mentioned above, I'm spending my own money on this stuff, it's not free. So I had expectations regarding this product and they were firmly met and I was satisfied.

If I had one complaint about the Escali Primo it would be that the LED can be a teeny bit hard to read. It's no where near a deal killer though. I am satisfied with this product and because of that I recommend it for your home kitchen.

Sure, there are snazzier, more expensive scales with all kinds of bells and whistles out there. Escali even makes a few. On simple items, bells and whistles are often unneeded distractions that lack real functionality. Yes, this is made out of a lot of plastic but it doesn't hamper the accuracy and it is priced accordingly. I like quality, economy and simplicity. The Escali Primo delivers on all counts.

You can order it here if you like.
Product Review: Escali Primo Electronic Scale by Henry Krauzyk

Recipe: Homemade Naan

I cook a lot of Indian food at home and while frozen naan is okay, I just wanted to be able to create my own delicious, hot-from-the-oven naan. That's where the problem starts because authentic naan is cooked in a clay beehive oven called a "tandor". The internal temperature of a tandor reaches 800°F! The bread is made using a very wet and sticky dough that is slapped and stuck on the inside wall of the oven. There it quickly cooks and is removed using a metal rod. As you've already imagined, you're just not going to get close to that kind of thing from your home oven. So, you do some research, improvise and modify. Sometimes you can even get lucky.

So, for some time now, I've been trying a number of recipes and techniques to make naan and roti so I can have a hot Indian bread with my homemade Indian food. All of these noble attempts met with limited success. While roti is easier to prepare, it's just not naan, and prior to the recipe below, the best I ever did was in creating naan that looked good, but it was a little dry, crispy and well-boring!

That all changed at 8:00 PM, Sunday, October 26th when I finally "mastered" naan in my home oven. The recipe and techniques below are the product of research, trial and error and some experimenting that culminated in my success on that evening. It produces an authentic naan, that looks great, is soft, slightly moist and delicious, the perfect accompaniment to homemade Indian food. You cannot imagine my satisfaction. No, really, you can't.

There are several differences in this recipe, and the technique I use, compared to the others recipes and techniques that I tried or read about.

I use unbleached bread flour to create a drier-than-normal-naan dough. Most recipes call for all-purpose flour. Bread flour is higher in gluten and lends itself better to the dough manipulation required to make naan at home. Also, real naan is going into an 800°F oven and it needs extra moisture to cook properly in there, so the resulting dough is wet and sticky. Not so on a pizza stone in a normal home oven. I've found that going with a normal dough moisture content makes it not only easier to handle, but it bakes perfectly in the home oven.

Many recipes call for rolling out the dough, I couldn't disagree more. When I rolled the dough during previous attempts, I always found the resulting naan would be flat, dry and crisp. So, I shape the dough balls into naan shapes by flipping it hand over hand. I then let it rest and rise a little more and then give it a few more flips before popping it onto the stone.

Finally, and thanks to Chef Sanjay Thummas' excellent suggestion in his recipe, I used the broiler to cook it. This helps it to cook a little more authentically by allowing it to brown quickly and nicely. I have a newer oven with the broiler in the same space as the regular oven, so it is easy to regulate the naan's exposure to the flame. You may need to adjust or improvise based on your oven.

So after a number of less-than-satisfactory results in my Indian flatbread cooking education, I offer you my recipe for GREAT homemade naan.

Homemade Naan

3 cups unbleached bread flour
1 TBS whole wheat flour
1 tsp instant yeast
1/2 cup water (75° to 85°F)
1/2 cup milk*
1 tsp peanut oil
1 tsp salt
1/2 tsp sugar
pizza stone

*Maybe a little more or a little less

In a small bowl add the water, oil, sugar and yeast. Stir well and set aside for a few minutes.

Sift all the flour into a large bowl. Add the salt.

Add the water, oil, sugar and yeast to the flour and mix it in well.

Begin adding the milk a little at a time until the dough forms a single, solid mass.

Turn the dough ball out onto a lightly floured surface and knead. I've found the best way to knead this dough is to push down and forward into the dough mass. Pick it up, return it to its original position and then repeat three times. Then turn the dough ball 1/4 of a turn and repeat the entire procedure. Continue doing this for 10 to 12 minutes.

You're looking for a dough that is soft and pliable and tacky but NOT sticky. If you're not familiar with working with dough, be patient. Dough responds slowly to changes in moisture. Make small adjustments and give it time. If the dough seems a little dry, moisten your hand with a little water or milk and continue working it. If it seems wet and is sticking to the kneading surface, dust the surface and dough with a little flour and continue kneading. Again, the resulting dough after kneading should be smooth, pliable and tacky but not sticky.

After kneading, form the dough into a rough ball and cover with plastic wrap. Allow it to relax for 10 minutes.

While the dough relaxes find a suitable bowl or container that is large enough for the dough to easily double in size. Coat that container with a thin layer of oil.

When the dough is done resting place it in the oiled container and cover it with plastic wrap. Place it in a warm place (not in the sun or too hot), and let it rise to twice it's original size. This can take anywhere from 30 minutes to two hours.

When the dough has doubled in size turn it back out onto the kneading surface.

Turn on your broiler and set your pizza stone on a rack midway in your oven. (If you have an older oven you may need to improvise here as old broilers place the food very close to the flames.)

Take the dough and GENTLY knead it down with your knuckles (don't push forward, just gently downward). Take one end of the dough and fold it midway over itself. Take the other end and fold it over that. Knead GENTLY down again. The dough should still be soft and spongey, it should form a rough rectangle. Repeat the folding and then knead gently one more time.

Divide the dough into 8 equal pieces. Place the pieces under plastic wrap so they don't dry out.

Gently shape each piece into a smooth round ball by lightly gathering it and tightening it by pinching it on the bottom over and over. (DO NOT roll it between your hands like clay). Again, the dough should remain soft and spongey. Place each ball under the plastic wrap to keep it moist. Keep the balls apart as they will rise a little bit and if they touch they'll stick. Let them rest for 10-15 minutes.

Shape each dough ball into the traditional naan shape by placing it between your thumb and fingers and quickly turning your hand over, slapping the dough into your other open hand then grabbing it similarly and repeating, (Kind of like holding a plate and turning it over). Do this over and over rotating the dough a little each time until it relaxes and begins to stretch into the naan shape. This is a two stage process you'll do it once and then place the flattened dough under the plastic wrap to allow it to rise a little and relax, and then do it briefly one more time just before you place it in the oven. By the time you've stretched your last ball for the first time, it is time to go back to your first one. See the video below for a demonstration.

Open the oven door. Grab your first naan, quickly flip it hand over hand to give it its final stretch and then CAREFULLY place it on the pizza stone. Watch and note the time it takes to bake the first one. Between one and two minutes it will start to get brown spots. Carefully turn it over until that side browns in spots. Remove from the oven, quickly brush both sides with butter or ghee (careful it is HOT) and then place in towels or a tortilla warmer to keep warm.

After the first one is done and you have a sense of the process and time involved, you may feel confident enough to cook them 2-3 at a time.

With a little practice making your own naan is kind of fun and it is certainly delicious!
Recipe: Homemade Naan from Chop Onions, Boil Water by Henry

Recipe: Chicken Parmesan

This recipe is a winner. It's something people will always remember you serving, it is something your family will request again and again. This is one of the recipes that really kicked off my passion for cooking for family and friends. People love it and they're not afraid to tell you.

The recipe finds its origin as one of my ex-wife's standard meals, (she had 3, I think). Hers wasn't bad at all, but when I got into it I just wanted to um, how do you say, kick it up a notch? Pounding out the chicken certainly helps, but the homemade marinara and the use of three premium cheeses makes this one great. It is a favorite of my family and friends and readily requested and seconds are never refused. It's also better the next day, so cook it in advance or always make more than you need for great leftovers!

Let's talk about cheese. No, allow me to rant about cheese. When you're home cooking, don't scrimp, don't cheap out, don't cheat yourself. In home cooking, scrimping never pays off. If I write Parmigiano-reggiano (and I do a lot), use it. You're not saving anything if you spend your good time to prepare a great dish at home with inferior or substituted ingredients. Hamburger will never be beef tenderloin, raisins will never be figs, canned or jarred marinara will never equal homemade and store-bought grated parmesan in a can or bottle will never, ever, ever, ever be a freshly grated Parmigiano-reggiano. The differences are not subtle, they are profound. One is sawdust the other is manna.

There's a reason so many prepared foods try to distinguish themselves with superlatives like "homemade", "home cooked" or "Just like mom's!" It's because crafty advertisers and marketers know that they have to try and create a superior and quality image of their food product in our minds. Don't be fooled by them in the grocery store and never fool yourself in your own kitchen. Quality counts and so does authenticity. The better the ingredients, the better the finished product. You can even make your own breadcrumbs if you like.

I also use this recipe as one of the components of my "Chicken Parmalasagna" which is a recipe I'll be adding at a future date. Yup, it's a lasagna made with layers of noodles, cheeses and chicken parmesan. Say it aloud as you read: "Chicken Parmelasagna", you read it here first!

Chicken Parmesan

3-4 lbs boneless chicken breast
1 cup of flour spread in a large plate
4 eggs
1/4 cup of milk
1-2 cups of Italian style bread crumbs spread in a large plate
1/2 cup Parmigiano-reggiano cheese (grated)
1/2 lb. mozzarella (shredded)
1/2 to 3/4 lb. Provolone cheese (sliced)
Marinara sauce
Salt and Pepper to taste

Preheat the oven to 350°F.

Beat the eggs and the milk together until well blended. Place the mixture in a large shallow bowl.

In a work area near the stove, lay out the plate of flour, then the bowl of egg mixture and finally the plate of Italian Bread crumbs.

Place 1-2 cups of olive oil in a deep sided pan (oil should be about 1/2" deep in the pan) and preheat slowly to frying temperature while you prepare the chicken for frying.

To prepare the chicken: Take the chicken breasts, separate them and trim off any fat. Place them individually in a large ziplock bag or cover with plastic wrap and beat them with the flat end of a meat tenderizer until they are 1/2"-3/4" thick. If you use glancing blows and you can better control their shape and thickness. Season them with salt and pepper and put aside. Repeat with all the chicken.

Take a seasoned chicken breast and dredge both sides of it in the flour. Shake off the excess flour then place it in the milk and egg mixture being sure it gets well coated. Drain it a little and then put it in the bread crumb plate and be sure it gets well-coated with bread crumbs. Carefully add the breaded chicken breast to the hot olive oil and brown each side well. Remove from the pan, drain it well and place it in a medium to large baking pan. Repeat this step for all the chicken. Be sure you do not stack the chicken. Keep it all on one level.

Sprinkle the finished chicken with a decent amount of the Parmigiano-reggiano cheese. Then top that with the mozzarella and then cover with sliced provolone cheese. Try to cover the surface of the chicken as best as possible. Then coat the chicken with a good layer of the marinara sauce and slide the whole thing in the oven until the cheese is good and bubbly. Usually about 10 to 15 minutes.

Remove it from the oven allow it to cool for 5-10 minutes and serve it with the balance of the sauce served over your favorite pasta.

Again, this stuff is even better on day two or three. Don't serve this dish to people you don't want to see again.
Recipe: Chicken Parmesan from Chop Onions, Boil Water by Henry Krauzyk

Cookbook Review: Vineyard Harvest by Tina Miller

As far as the Massachusetts Islands go, there are generally two kinds of people: Martha's Vineyard people and Nantucket people. I am a Nantucket person. There is magic for me there, and it's where I can relax. It's difficult for me to explain why, but mostly it has to do with the island's light, small size and general quiet compared to her larger sister. Not that Nantucket doesn't get busy, just that it's never as busy as Martha's Vineyard.

Preferring one over the other also doesn't mean I don't visit nor enjoy Martha's Vineyard, I do. There's a lot to experience and see there, and certainly plenty of good food. That's one of the reasons I initially purchased "Vineyard Harvest" by island Chef Tina Miller.

Featuring more than one hundred recipes that span a "year of good food on Martha's Vineyard" and colorfully splashed with the photography of Vineyard native Alison Shaw, Vineyard Harvest is an excellent and beautiful cookbook. It's well written and the background information really gives the reader a sense of the island, its people and the local flavor and cuisine. There's plenty of information regarding a host of details including a detailed explanation of Chef Tina Miller's favorite ingredients and kitchen implements. Something I found both insightful and uselful.

The recipes are excellent and their presentation and explanation will get anyone through most dishes. Of particular interest and influence to me were the recipes for "Vineyard Bouillabaisse", "Succotash Chowder", "Road House Gingerbread with Dark Rum Sauce" and several others. The bouillabaisse recipe alone has taken me in a few directions and is the basis for several recent and favorite personal recipes.

Vineyard Harvest is one of those cookbooks that transcends its genre and becomes something a little more than a cookbook. It is a unique look at the people, places and beauty that are Martha's Vineyard and it tells its story around a common thread of good people, native ingredients and great food. Nice job Chef Tina Miller! Fantastic photos Alison Shaw!

Cookbook Review: Vineyard Harvest by Tina Miller

Recipe: Chicken Katsu with Tonkatsu Sauce

I remember the first time I ever ate chicken katsu. It was at a small Japanese restaurant called "Shogun" in Newton, Massachusetts. Shogun does it in a nice traditional "bento style" in which the meal is served in a lacquered box with all the components of the meal fitting neatly into their own compartments. Over the years I had Shogun's version a number of times and I was never disappointed. The Shogun also serves damn fine sushi and tempura. Check them out if you're ever in Newton, you won't be disappointed.

The second place I ever had chicken katsu was in Honolulu, Hawaii. I was staying in Waikiki in Hawaii and a friendly tour guide directed me to a little hole-in-the-wall called "Irifune's" on Kapahulu street just past the Honolulu Zoo. So one day my wife and I made the long walk to the restaurant from our hotel. Our tour guide had given us the lowdown so we knew what to expect when we arrived. I remember liking Irifune's for several reasons:

1.) A car had driven through the front door a few days before we went to dine there and it still looked like it had happened on the day we arrived. The interior was eclectic and funky with old ship models and a fish pond with real fish and plastic plants in the dining room.

2.) The food was inexpensive.

3.) The katsu was gigantic and delicious.

4.) The ahi maki sushi rolls were the size of hockey pucks.

Hockey pucks I tell you! HOCKEY PUCKS!

I haven't been back to Irifune's but I hope it is still there when I am back in that neck of woods.

Upon returning home from Hawaii I did a little research and learned how to make this dish and the accompanying sauce. It's been a number of years and katsu's popularity with my family and friends has kept it in the heavy rotation section of my cooking repertoire. The dish gets its signature crunchiness from Japanese panko bread crumbs. There was a time when I used to bring a year's supply home from Hawaii. Globalization being what it is though, it is now relatively common on grocery store shelves.

The crunch of panko is a key element to what makes chicken katsu so good. The real deal sealer however is the tonkatsu sauce! It's kind of hard to describe if you've never had it. It's kind of like a barbeque sauce but not quite. There are Asian elements and flavors to it that make it different and uniquely delicious. For the record, it's just not katsu without the crunch of panko and the sweet tanginess of tonkatsu sauce!

Unlike panko bread crumbs, it is hard to come across tonkatsu sauce in most grocery stores. I'm going to recommend you make your own and of course I've included the recipe below. However, if you'd rather buy your tonkastu sauce I'm going to recommend Bulldog Tonkatsu Sauce as a Product I Love. It's the ONLY Tonkatsu sauce offered in the Chop Onions, Boil Water Kitchen Outlet Store and that's for good reason. I've tried a variety of tonkatsu sauces over the years and Bulldog Tonkatsu Sauce is my number one choice, hands-down. I often make my own, but if I don't have the time I've always got a bottle of Bulldog in my fridge. My daughters even use it on their chicken nuggets!

This is a simple recipe that everyone seems to love. Give it a shot, I don't think you'll be disappointed.

Chicken Katsu (see tonkatsu sauce recipe below)

4 boneless, skinless chicken breast halves
Enough peanut oil to fry cutlets in (about 1/2" to 1" deep)
1 cup of panko bread crumbs
1 cup of all purpose flour
2 eggs (beaten)
2 TBS milk
Salt and pepper to taste

Rinse the chicken breasts and pat them dry.

Using glancing blows, pound each breast half with a flat faced tenderizing mallet until the cutlet is uniformly a 1/4" to 3/8" thick. Season both sides with salt and pepper to taste and set aside. Continue doing this with the rest of the chicken.

Put the beaten egg and milk in a wide shallow bowl. Place the panko and flour in their own separate dishes.

Heat the peanut oil in a high sided pan and bring it up to frying temperature.

Dredge the cutlet in the flour then coat in the beaten egg. Allow the excess egg to drain off and then dredge in the panko flakes until well coated.

Place the coated cutlet in the hot oil and cook turning once, you want it golden brown on both sides. Be sure the chicken is cooked through.

Allow excess oil to drain off.

Cut into manageable parallel pieces, (see photo).

Dress the chicken with tonkatsu sauce and serve with steamed white rice.

Tonkatsu sauce

1/2 cup of ketchup
8 tsp soy sauce
8 tsp of Worcestershire sauce
8 tsp sugar
8 tsp yellow mustard
4 tsp sake
4 tsp mirin
1/2 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp of garlic powder

Prepare the tonkatsu sauce at least several hours before you plan on cooking the katsu.

Place all the ingredients in a bowl and whisk them together until well combined. Place the finished sauce in the refrigerator to chill and allow the flavors to meld and heighten until needed.

Chicken Katsu with Tonkatsu Sauce from Chop Onions, Boil Water by Henry Krauzyk