Lee Kum Kee were the original manufacturers of oyster sauce. This is their story.
Japan’s answer to the schnitzel, Katsu is having a moment in Australia right now. Whether it’s sandwiched between slices of pillowy white bread, served with mustard and cabbage slaw, or slathered in a thick curry sauce, the Japanese Katsu trend looks like it’s here to stay.
Create Your Own Katsu
The classic Katsu comes in two main forms—Tonkatsu (pork) or Torikatsu (chicken) fillets, both coated in crunchy panko breadcrumbs and fried to a crisp golden-brown. The secret to creating the perfect Katsu is to ensure you pound your protein to an even thickness (about 1.5cm is ideal). Then simply dip in flour, then beaten egg, then cover with panko breadcrumbs, pressing gently to ensure they stick. Shallow-fry in hot oil over medium heat, then drain on paper towel. Try our recipe for Tonkatsu for yourself.
Beyond those beer-friendly sandwiches, one of our favourite ways to enjoy Katsu is with Japanese curry sauce. Whip up your own version at home by making this Japanese Curry recipe, omitting the beef and chopping the vegetables quite finely. Serve the curry sauce with the Katsu, steamed rice and a simple green salad.