Chicken Katsu - How To Make Sushi Series
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- Опубликовано: 7 сен 2024
- In this week's episode, Master Sushi Chef Hiroyuki Terada shows you how to make a popular dish served in many causal Japanese restaurants. It's called Chicken Katsu and it's basically breaded chicken. In Italian and South American cultures this dish is usually called Chicken Milanese. Add some tomato sauce and cheese and throw it under a salamander and it quickly becomes Chicken Parmesan.
The main difference in ingredients between this Japanese dish and its' Italian counterpart is the breading. Give this recipe a whirl and let us know how it came out! Enjoy :)
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on RUclips.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
When i was an exchange student in Japan my first meal with the father of the family i lived with was Pork Katsu. He picked me up from the train station and we went straight to his favorite bar/restaurant. One of the most memorable meals i have ever had. I miss my Japanese family, it was so wonderful learning and living with them.
That sound when he's cutting the chicken is SO SATISFYING!!
It is the Japanese breaded flour that is crispy..
Really i thought it was the chicken
Tonkatsu sauce is very easy to make!
A basic recipe is just mixing Worcester Sauce, Ketchup and Japanese Soy Sauce.
Of course you can add extra sugar, garlic, ginger, etc. as you wish.
wow works great taste good also...thank you for sharing
Thank you!
What I use to do is mix ketchup, worcester sauce, soy sauce, a bit of sugar, and some dashi stock. I then simmer it with a bit of garlic and ginger, which I then separate.
What I do is buy tonkatsu sauce.
The bamboo skewer trick was so cool!
Also, I want this more than I want oxygen
The sound of him cutting that chicken is symphony to my ears
Best egg cracking I've seen. Perfectly cracked with one hand like it was nothing back to back.
I agree but I was left feeling a bit anxious when you didn’t crack the last one lol
Very good👍
I think It would be useful if Hiro had a mic on him so we can hear him more clearly
Yes I second that!
I agree but both of you keep up the good work my family enjoys your videos and we hope one day to eat in your restaurant :)
Why not add subtitles then?
Y’all enjoy!
Agree
One takeaway I get from watching Hiro's videos is just how he works in the kitchen. Really deliberate, organized, and smooth processes. I know it's from his experience, but also it's just a pleasure to watch. Much appreciated!
Hiro's pronunciation of Milanesa was on point :) and I had a similar suspicion the first time I ate tonkatsu (that it's very similar to milanesa).
I have a lot of respect for Hiro. He is one of the great sushi pioneers! I aspire to be like him. Great work Hiro!
I would love to hear more about Hiro's life. When he was talking at the end I only then realised he wasn't born a sushi chef.
+Dilly Fickle xD good joke...but 4 reel feel free to share more hiro
Hello...! Check on my FaceBook"
@@HiroyukiTeradaChannel hi chef thank you so much for sharing for us ur recipe's. 💕
This is very popular in Brazil...We eat everyday in the lunch, dinner, always...with rice, bean, ketchup! It's amazing!
I have to thank you for these great instructional videos. I learned two very important things about making Katsu that I never knew: 1) Dry off the chicken (or pork or fish) before breading, and 2) how to use a bamboo skewer to check if the chicken is cooked all the way through. I'm just an amateur cook, and these videos are great! Mahalo Nui Loa!! (Thank you very much!)
Milanesa, que rico!!!! Lo que mas se come en Argentina. Me encanta el canal, gracias por enseñar tanto! saludos desde Córdoba, Argentina.
man i love how u cook I LOVE JAPANESE FOOD!!
Milanesa is love... Milanesa is life
Aguante la milanga! (Aka. katsu)
Luv how Hiro checked for readiness. Great tip
I love Hiroyuki smiley face and thank you for a recipe.
I am brazilian and lived in Japan many years. Love this channel!
Thank you very much..!
Cameraman, you always ask the questions I'm thinking. Excellent, thanks...jack
Simple can be elegant and appetizing for everyone. A healthier diet and appealing. Good for young and elder.
Made my first batch of Chicken Katsu and thanks to this video, it came out perfect!
Thank you Chef and thank you Camera Man for asking those key questions.
Hiro has the most loyal RUclips fan base. Everyone so nice.
Eso que acabas de hacer el lo mas parecido a una - "Mila " de pollo con ensalada- algo que cotidianamente se consume en Argentina. Riquisimo. Gracias Hiro...
That you just made the most similar to a "Mila" of chicken with salad - something that is consumed daily in Argentina. Riquisimo. Thanks Hiro .
This is inspiring. I have been working in a kitchen for the past year and watching your videos. Hope I can be as talented as hero one day. I started like him at the bottom cleaning dishes
Just made this dish and served with fried rice. My kids loved it. Really enjoy your videos.
I love chicken katsu and chicken karaage. The japanese breadcrumbs, Panko makes the chicken more crispy. Tq for sharing this video. Definitely will try it out soon.
Nice presentation. Thank you very much Hiroyuki. Great job. .👍👍
Hello i love all your videos im living in japan im going to try japanese foods with the help of your videos than you so much for this video it hepls me alot😃😋 Doomo Arigato😍
I very much enjoy watching you both test the flavor of the food after it's all done. I hope you keep adding these segments to the end of the videos; they're one of my favorite parts.
Ingenious with the bamboo skewer! Not too time consuming and simple. Definitely, something I can try in our kitchen with some free time, arigato Hiro-San.
Your love for what you do is what makes these videos special.Thank you Hiro, and talkative camera guy. :) Way better than any food network.
That crunch when he cuts it sounds so delicious!
Idk what it is but I love this channel and chef Hiro. Ty. Idk how to cook but chef Hiro makes it simple. Tytyty
Chef, at Lahainaluna Cafe... my part time job, I'm the prep guy... but today I just so happen I had to prep chicken KUTSU, great job chef...
Hi, I'm from Argentina, where "milanesas" is a very common plate and as you say it's made the same way. It's funny how two different cultures so far away from each other share the same dish :D. Here it's made with chicken, beef, fish, pork, lamb... whatever meet we can find! served with cheese and sause topping (optional) and fried eggs and fries or mashed potatoes/sweet potatoes/pumpkin or a simple salad.
Nice presentation (with the shredded cabbage and carrots and watercress)! 😊🤙🏼
Ah yes! Skin = flavor! Looks really great! I make my bread crumbs by toasting the bread through and putting the bread into a blender. I would use a food processor but I only have a blender right now. I use artisan type bread that is not sliced or like sub buns and the like. I toast it by cutting the loafs into say 4" pieces and baking it in the oven at 300 to 325°F for like 2 hours so it is toasted all the way through. It doesn't burn but turns a deep brown. The temperature will vary slightly depending on the bread so you should test a small piece to see that it darkens properly. This gives my fried items a really unique and delicious flavor. I also do not season the crumbs but instead season the egg wash. I think it puts more seasoning on whatever I am deep frying. Thanks and have a great week! :-)
+Hiroyuki Terada - Diaries of a Master Sushi Chef
Thank you Chef! I really value your opinion. If you try it tell me what you think. Also want to say hi and thank you to the camera guy. ;-)
Mike West Seriously? Someone graciously posts up a katsu recipe and fucktards like you are on here talking abo,ut blending and toasting artisan bread? I can guarantee your katsu tastes horrible compared to the one displayed here. Keep your mouth shut and in context when making comments here.
+doesn't matter I agree with you
That sounds super yummy!
In Argentina we prepare Milanesas differently. First, we cut the meat thiner, and as you said, we pound it a bit to tenderize it; then, we prepare the eggs, on which we add some condiments, like chopped parlsey and garlic; after that, just the breadcrumbs, we rarely coat them in flour. As a half-japanese, I must say Argentinean milanesas are much better, specially if you eat them with french fries.
Hi Hiro!
I work at tempura station in a izakaya restaurant in Panama City and I strech the shrimps one by one! hahaha... we live in the past!!! I also do tonkatsu and chicken katsu too. very good chanel. I folow you just a few months but I learning too much with your technics, thanks!
In Hawaii it's a staple of local fast food and restaurants alike. For sauce we use tonkatsu sauce from Japan or make a localized version made with some combination of ketchup, worcestershire sauce and Coleman's mustard. FYI some tonkatsu brands are labeled as worcestershire sauce.
There is a restaurant that I went to in the UK called Wagamamas and they make a dish called Chicken Katsu Curry. It's absolutely delicious. They have some locations in the states but only in Boston. If you guys find yourself in that part of the US you should definitely check them out.
I've been subbed to this channel for years, don't know how I missed this one. Was gonna make curry today, and I needed a protein. Here we are!
"panko. just a little bit"
*buries the whole thing in panko*
+SEAUNY he said press little bit clean your nose dude
+Dej Aledzurc What good would cleaning his nose do?
+Jordan Knoles helps to smell panko..😜
***** so he can hear properly
+Jordan Knoles lmfao so he can focus. He called him a crack head on the! sly
Mr. Hiroyuki I just want to thank you for your channel, you and your crew at Nove are awesome.
I love watching your video my favorite food is fried panko pork chops with rice yummy
I’m addicted to katsu, white rice and macaroni salad!
Solid stuff. Hiroyuki is a cooking genius, the camera man is solid as hell, and I learned something new; to check if things are done frying.
Chicken katsu is so good!! It's good with rice too!
Wow! Chicken katsu! Yum, yum, yum, yum, yum, YUM!
I have been watching all your videos hiro and they all look great. let me know if you ever visit coos bay, oregon.😊
Beautiful color! I got Panko at home so I should try this.
WOW, you sure do know my favorite dishes. Over here we have a nice little sushi bar called Yo! Sushi. It's one of those chains catering to college students, but they put their chicken katsu on top of a bed of rice and drench it in curry sauce. Not as delicate or delectable as Hiro's, but it will always have a special place in my heart and arteries.
"just a little bit"
*burying the chicken like a dead body*
ikr he was smothering it with breading....aahaha
no witnesses
minea minion ugly name gay
HAHAHA
He said “press a little bit”
i made this and turned this into a wrap. delicious
Thank you for the wonderful recipe Hiro. I'm a new subscriber and most of the videos you upload are genuine and it is such raw scene (pun intended) to see such chefs partake on social media. I do want to criticize your work in a good way because these videos are really informative and satisfying to watch. Do not let the comments hinder you to show your amazing talent because there are more people who enjoy your content. Goodluck to 2 million subscribers and wish you the best !!!
-Sincerely, a fellow viewer
Hiro, my friend, g11d aftern11n!!! I'm totally addicted to your YT-channel because you are a wonderful chef and your partner, the camera guy, is so entertaining. In addition, your viewer learn so much about food and cooking and very importantly, some personal background information about Hiro - your food work is just amazing!!!
@@DiariesofaMasterSushiChef G11d aftern11n, my friend! You are welcome!!
yet again another great looking video
This looks amazing. Will definitely make this for my husband and the twins. Wow crunchy!
This looks fantastic! The only two things I would do differently is to eat the Katsu with a homemade sesame ginger BBQ sauce and to add scallions as a garnish instead of watercress.
thank you so much to sharing this video!
Is it possible to demo pork katsu with tonkatsu sauce as well? thx.
Me encanta Bravo...
Saludos de Tahiti, IAORANA.
I like your paper towel. The floral design is cool.
Probably better than escalopes parmiggiana...bit more "bite" to it. Splendid, chef.
Chicken Katsu is one of my favorite things to eat. Thanks so much for the video!
Beautiful chicken. Tarter sauce ? Hmm that’s different with chicken. Very nice
Wop I almost cut my finger but what ever just be carefull 8).I love how your youtube chanel is more bigger and bigger everyday, hope you guys keep doing awesome videos... Saludos !
Excellent. I thoroughly enjoyed this video and look forward to many more. Thank you again.
I make flat fried chicken like this all the time. Sometimes with just fried chicken flour, served with ketchup and pan toasted bread.
素晴らしい映像と素晴らしい料理のコツを教えます。感謝の意。
his "tenderizing technique" at the beginning is butterflying for those who care
I care
Thanks Chef Hiroyuki Terada for th infos n your culinary skills is really awesome
excelente tu cocina gracias por estos vídeos...
This is very common here in Brazil, here we call "Galinha a milanesa"! Good job!
Torikatsu best way to eat chicken! Yummy
thank you guys for a great video i can't get enough:) you guys are the best! i can't wait till i see you guys cook in your home's,i hope one day i can Dine at NOVE! till then i say hello! an great day! for Hiro n ivan from SantaClarita Ca.
Awesome video! I love the last couple minutes of the "old days" very humbling!
Thank for uploading these video it inspire me to love cooking again.
Another favorite thanks chef
Love this! Reminds me of eating at Hawaii!! A restaurant called Zippy's has this dish and I absolutely have to have this when I go to Oahu! Thank you Chef Hiro and cameraman for this wonderful recipe!!!
Perfect for carb loading in the morning! Cheers!
Once again thank you for the simple and delicious recipe.
Just missing the rice and the Tonkatsu sauce. Keep up the good work guys!!
Hiroyuki Terada you are the best cook bro...
GOOD AFTERNOON
Hiroyuki Terada - Diaries of a Master Sushi Chef l good
The eggs are so healthy! The white seemed so solid
This is one of my favorite foods, I first tried it at a Hawaiian/Japanese restaurant. Trying to learn how to make it at home, thank you for video!
guys I love you're channel has really made my life a lot healthier I have been making you're recipes for about a week and a half and I tell you I feel great and my food types have expanded exponentially life subscriber here thankyou
much love hiro
Nice plate this time chap spot on with the watercress
Zarpada milanga de pollo! We eat that very often in Argentina.
Hiro, I tried the salmon--substituted for the tuna Donburi, and it was very good. I'm going to try the tuna next, and looking forward to it. I'm going to try the Chicken Katsu tonight.
You need to put a microphone on chef hiro! His speech can be a lil faint at times. Hope you see this! And as always keep the amazing videos coming ☺️
Hailing from Denmark! I enjoy, as a chef myself watching your videos Hiro...or may i say HERO :) New inspiration is always a treat!! Thanks man!!
If you live in the U.K. I have a suggestion for a Japanese restaurant called Sakura. The food there is outstanding and you can eat this Katsu there aswell. Yet it's in more of a broth...
I was planning to do chiken katsu on this Wednesday... and bam! You uploaded the video :) thanks Chef!
Now we're getting to the Japanese table food. Great job. Damn the exhaust fans.
Thanks for sharing this delicious Chicken Katsu..I'll definitely try your recipe..
Hirosan, you are the man!!!!
great easy video follow the process
Thank you so much for sharing that's very nice
Another awesome meal Hiro.