Pheasant Katsu
Serves
4
Prep Time
20 minutes
Cook Time
12 minutes
Serves
4
Prep Time
20 minutes
Cook Time
12 minutes
A true Japanese classic! Using sparkling water with this recipe will help to aerate the flour, helping produce a crispier finish in the end product.
Ingredients
| For the Pheasant | |
| 500g | Pheasant breast |
| 100g | Tempura flour |
| 500g | Panko bread crumbs |
| 200ml | Sparkling water |
| 2g | Salt |
| 2g | Pepper |
| For the Katsu Sauce | |
| 10ml | Rapeseed oil |
| 1 | Small onion, diced |
| 10g | Mild curry powder |
| 10ml | Chicken stock |
| 30ml | Low sodium soy sauce |
| 30ml | Agave syrup |
| 10g | Miso powder |
| 200ml | Water |
| 10g | Garlic puree |
| 300ml | Coconut milk |
| 5g | Ginger puree |
| 3mls | Concentrated lemon juice |
Equipment
| 3 small bowls |
| Deep fryer (or a deep-based frying pan) |
| Sauce pan |
| Wooden spoon |
| Knife |
| Chopping board |
Cut all the breasts into roughly 2cm wide strips, set aside and season.
Put the sparkling water, flour and panko breadcrumbs into three separate bowls. If you like, you can split the water between 2 bowls.
Lay all the strips in the water (or the first bowl of water if using 2), then dip each strip into the flour, second water and then the panko breadcrumbs.
Make sure each strip is thoroughly covered at each stage.
Put the onion, garlic, ginger, curry powder and miso into a frying pan and sweat for about 5 minutes until the onion is soft.
Then add the rest of the Katsu ingredients and cook until the sauce has a thick and creamy consistency.
Preheat oil to 170°C in the deep fryer, or a deep frying pan filled about halfway with oil.
Fry the pheasant until golden brown. This should take about 5-8 minutes.
Serve with sticky jasmine rice and the katsu sauce
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |