Super good and easy to make. I buy 'pork tenderloin because it's around $5/pound. I use the sauce to make a salad or coleslaw dressing. It's a nice new flavor. Tonkatsu (deep fried pork) Recipe - Japanese Cooking 101 (youtube.com)

Haven't made that, but chicken Katsu is a staple in our house. Served with Indian style rice and Japanese curry. Super good.

MoreCushing4thePushing said:

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Haven't made that, but chicken Katsu is a staple in our house. Served with Indian style rice and Japanese curry. Super good.

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Recipe please?

For the chicken:

1. Use thin cut breast
2. Season with salt, pepper, garlic (or whatever you want)
3. Drag it through flour
4. Dip it in an egg/milk wash
5. Cover it in panko bread crumbs
6. Drop it in oil at 350 Fahrenheit for about 3 min. per side

For the rice:

I like the ingredients of this recipe, but I just put everything in a rice cooker and let it go. Use the knuckle method for water level.

https://www.simplyrecipes.com/recipes/indian_style_rice/

For the curry sauce:

1. Buy this: https://www.kroger.com/p/s-b-golden-curry-medium-hot-sauce-mix/0007488003005

2. Add it to 3 cups of water and slowly heat it on the stove until it thickens.

3. We dip our chicken in it and pour the rest over our rice.

This is a very simple recipe, and I'm sure there are more elaborate ones out there, but this is what we do. It's a straight up Curry House style recipe. We had it for dinner last night. Never disappoints.

Thanks!

I don't know what that means.

Also, reheat any leftover chicken in the oven, slap some wing sauce on it, put it on a bun with a couple pickles, and you got a killer chicken sandwich.

We buy pork tenderloin when it's .99, maybe 1.99 a pound lol

TX AG 88 said:

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You're good. OP is the issue.

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What are you talking about?

MoreCushing4thePushing said:

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For the chicken:

1. Use thin cut breast
2. Season with salt, pepper, garlic (or whatever you want)
3. Drag it through flour
4. Dip it in an egg/milk wash
5. Cover it in panko bread crumbs
6. Drop it in oil at 350 Fahrenheit for about 3 min. per side

For the rice:

I like the ingredients of this recipe, but I just put everything in a rice cooker and let it go. Use the knuckle method for water level.

https://www.simplyrecipes.com/recipes/indian_style_rice/

For the curry sauce:

1. Buy this: https://www.kroger.com/p/s-b-golden-curry-medium-hot-sauce-mix/0007488003005

2. Add it to 3 cups of water and slowly heat it on the stove until it thickens.

3. We dip our chicken in it and pour the rest over our rice.

This is a very simple recipe, and I'm sure there are more elaborate ones out there, but this is what we do. It's a straight up Curry House style recipe. We had it for dinner last night. Never disappoints.

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Replace chicken with pork.

Replace golden curry with CoCo

https://www.amazon.com/CoCo-Ichibanya-Curry-House-curry/dp/B06XNX31TR/ref=mp_s_a_1_3_pp?crid=GZSXA5L4S5D7&dib=eyJ2IjoiMSJ9.xs4m09eCpHEhtdq0aWSrR66iMuJ9L8ddCAT1Ehva033ol6p5lRqIRY2GjUdvoARe-MTYdTqQ-ypq5BbQUq9BEQyKhjl8CbMYdl8jA8GjMQgQ5KUxZO0_undkU78uVyx8hqqig45pYJgsJPZ6-YxZcP9x0Wr1bwg8GJwkimC2oCKHRbiOwNYfgxeB2okbvQcHRABVLTuuJaLJjtO7kmegwQ.OHV6uNH6ZGELYvi8rq8ft5mLYSTX55MHKQeXbL8Eg3g&dib_tag=se&keywords=coco+curry&qid=1708790320&sprefix=coco+curry%2Caps%2C309&sr=8-3

Also, a CoCo's recently opened in Frisco. Only one in the US outside of California

MoreCushing4thePushing said:

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Haven't made that, but chicken Katsu is a staple in our house. Served with Indian style rice and Japanese curry. Super good.

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Will you give me the recipe for the rice and curry?

Would you be interested in a teriyaki salmon recipe? Do you like Korean flanken steak? I like flavors from the world. I have several Asian recipes. Interested?

rilloaggie said:

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Tanker123 said:

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MoreCushing4thePushing said:

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Haven't made that, but chicken Katsu is a staple in our house. Served with Indian style rice and Japanese curry. Super good.

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Will you give me the recipe for the rice and curry?

Would you be interested in a teriyaki salmon recipe? Do you like Korean flanken steak? I like flavors from the world. I have several Asian recipes. Interested?

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This is the food board. You don't need permission or an invitation to post a recipe. It would probably be well received. Certainly moreso than your current posting style.

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No. I am not wasting my time writing a recipe on the food board if nobody is interested. I have enough going on.

I have posted recipes. Is that how it works? Some of you are quite amazing.

I am done with food the board. Take care.

I posted the rice and curry recipes a couple posts up. I'd be interested in the Korean Steak recipe. I'd say yea to the salmon, but I'm the only person in the house who likes seafood. I don't get a chance to eat it often, and I definitely don't make it since I'd be the only one eating it.

MoreCushing4thePushing said:

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I posted the rice and curry recipes a couple posts up. I'd be interested in the Korean Steak recipe. I'd say yea to the salmon, but I'm the only person in the house who likes seafood. I don't get a chance to eat it often, and I definitely don't make it since I'd be the only one eating it.

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This is for you, then I am done with the food board. Enjoy!

TERIYAKI SAUCE
Ingredients:
2/3 cup brown sugar or to taste.
1/2 cup water.
1/2 cup low sodium Kikkoman Soy Sauce.
2 teaspoons garlic powder.
1 teaspoon sesame oil.
1 tablespoon fresh grated ginger or to taste.

Instructions:
1. Combine all the ingredients and mix well.
2. Stir occasionally on medium low heat for 10 minutes.
3. If you want to get fancy reserve some sauce and let it simmer until it
reaches the thickness of syrup. Before serving baste or drizzle some thick
sauce on the meat to attain a robust flavor.
------------------------------------------------------------------------------------

TERIYAKI SALMON
1. Marinate the salmon for 24 hours.
2. Reduce some of the sauce so it's syrupy thick.
3. Bake at 350 until it hits 125 degrees.
4. Let the salmon cool for a couple minutes.
5. Baste with the thick sauce before serving.
------------------------------------------------------------------------------------


Korean Short Ribs BBQ (Flanken Steaks)
The traditional recipe uses Asian Pear, but I omit it because the fruit in the US can be bland.

Ingredients:
2 lbs. short ribs (flanken steak)
2/3 cup brown sugar.
1/2 cup water.
1/2 cup low sodium Kikkoman Soy Sauce.
1 tablespoon garlic powder.
1 tablespoon onion powder.
1 teaspoon of sesame oil.
Optional: Fresh grated ginger to taste.

Instructions:
1. Combine all the ingredients from sugar to sesame oil in a bowl.
2. Reserve a third of the sauce and simmer until it is thick like syrup.
3. Pour sauce over ribs in a large flat food container.
4. Marinate in the refrigerator for 24 hours.
5. Allow the short ribs to come to room temperature before grilling.
6. Grill the ribs outside or fry them over medium heat.
7. Cook the ribs until they are cooked all the way through.
8. Baste the meat with reserved sauce before serving.

Gracias

MoreCushing4thePushing said:

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Gracias

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I tend to use dry herbs and spices for the convenience. I wholeheartedly recommend using fresh ingredients. Tell me how they turn out!

You think kamado style smoking the ribs would yield a good result vs. frying or grilling or would that overpower on the flavor? Working with a big green egg for reference.