Issue #98 - MAR/APRIL RECIPE REVIEWS
#11
  Re: (...)
Here we go for another issue -
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#12
  Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by cjs (Here we go for anoth...)
Hey Blane, I have a msg. for you from my daughter - she's been waiting for you (or Trixxee) to try a recipe that looks so good to her, but nada so far.

She says it is chicken, sushi rice, gr. onions and is a bowl-type entree. I won't see the issue until I get off the road, so I can't help her.

But must say, it sounds good to me from her description. Can you figure out what recipe it is from the above??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#13
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by cjs (Hey Blane, I have a ...)
That would be the Japanese Fried Chicken. I don't know why I thought it for pork when I first looked at it other than there is a recipe for pork for the almost the same thing floating around. Blane and I have both made the pork version. (I used pork tenderloin). It was fantastic. I first made it about 10 years ago before I knew C@H even existed. A friend had forwarded me the recipe. Here is the pork version.

Japanese Style Pork Cutlet

Recipe By :Cuisine Magazine
Serving Size : 4 Preparation Time :0:10
Categories : Pork-Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin -- see "sauces"
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 pinch black pepper
2 1/2 cups panko (or bread crumbs)
1/4 cup oil
green onions -- chopped

Prepare rice according to package directions.

Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish.

Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.

Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a cooling rack set over paper towels to drain.

Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.

To serve, place 2 cutlets in the simmering broth (if desired); cook 1 minute to warm through. Remove and slice cutlets, place on top of some rice, ladle with broth, and sprinkle with green onions.
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#14
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by Trixxee (That would be the J...)
Thanks, Trixxee - and this is the one from Issue 98??
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#15
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by cjs (Thanks, Trixxee - an...)
No, this is the many years old pork one but the recipes are incredibly similar. When I first saw the issue I thought it was the same recipe.

Maybe Blane can scan a copy of the current chicken version?
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#16
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by Trixxee (No, this is the many...)
Jean, it's the Japanese fried chicken from issue 98. It so happens I'm making it tonight. I'll post a review later. Do you want a scan of the recipe?
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#17
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by losblanos1 (Jean, it's the Japan...)
Here it is, you can just copy it to your LC when you get home. I figure Blane will have wonderful pictures to go with it.

Japanese Fried Chicken
To ensure a crisp crust, be sure to heat the oil before frying the chicken.

Makes 4 servings Total time: 45 minutes

FOR THE SAUCE, SIMMER:
2 cups low-sodium chicken broth
2 cups sliced yellow onion
½ cup low-sodium soy sauce
½ cup mirin
2 Tbsp. minced fresh ginger
1 Tbsp. minced garlic1 Tbsp. brown sugar
1 tsp. toasted sesame oil¼ tsp. red pepper flakes
2 tsp. fresh lemon juice
Black pepper to taste

FOR THE CHICKEN,
SLICE:
2 boneless, skinless chicken breasts (8–10 oz. each)

COMBINE:
¼ cup all-purpose flour
½ tsp. kosher salt
½ tsp. black pepper
3 eggs
1 Tbsp. water
2 cups panko bread crumbs

FRY:
4 Tbsp. vegetable oil, divided

For the sauce, simmer broth, onion, soy sauce, mirin, ginger, garlic, brown sugar, sesame oil, and pepper flakes in a saucepan over medium-low heat until onion is soft, about 20 minutes. Stir in lemon juice and season with black pepper; keep warm.

For the chicken, slice breasts crosswise into two pieces. Pound pieces between sheets of plastic wrap into ¼-inch-thick cutlets using the flat side of a meat mallet.Combine flour, salt, and ½ tsp. pepper in a shallow dish. Beat eggs with water in another shallow dish. Place panko in a third dish. Coat cutlets on both sides in flour, dip into egg (allowing excess to drip off), then dredge in panko.Fry cutlets in two batches in a sauté pan over medium-high heat in 2 Tbsp. oil per batch, until browned and cooked through, about 3 minutes per side, adjusting heat as necessary.

Slice cutlets into strips and serve with Vinegar Sushi Rice and sauce.

Per serving: 507 cal; 19g total fat (3g sat); 166mg chol; 1417mg sodium; 46g carb; 2g fiber; 33g protein

Vinegar Sushi Rice


Firm, sticky Japanese-style rice is ideal for soaking up the flavorful onion sauce. Makes 4 servings Total time: 30 minutes

RINSE:
1 cup dry white sushi rice
1¼ cups cold water
½ tsp. kosher salt

STIR IN:
½ cup sliced scallions
2 Tbsp. rice vinegar

Rinse rice in cool water until water runs clear; drain. Place rice in a medium saucepan and stir in water and salt; bring to a boil over high heat. Cover pan, reduce heat to low, and cook rice until tender and water is absorbed, about 20 minutes. Remove pan from heat and let stand, covered, 10 minutes.Stir in scallions and vinegar; keep rice warm.

Per serving: 183 cal; 0g total fat (0g sat); 0mg chol; 243mg sodium; 40g carb; 2g fiber; 3g protein

C@H Issue 98 March/April 2013 564-574 Digital Edition
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#18
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by Cubangirl (Here it is, you can ...)
Man, that does sound good!!

Ignore my questions in the Wednesday dinner thread, Blane - didn't realize/remember you and Trixxee had seen this thread.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#19
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by cjs (Man, that does sound...)
That does sound good. Guess I better go look at that issue again.
Maryann

"Drink your tea slowly and reverently..."
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#20
  Re: Re: Issue #98 - MAR/APRIL RECIPE REVIEWS by Mare749 (That does sound good...)
I don't think a review is necessary, this is basically the same recipe as the Japanese pork cutlets and just as delicious. It's even better the next day. The rice is what you would expect sticky/sushi rice to taste like, I used basmati so it didn't stick like it should have. A keeper!

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