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1
Thinly slicing the meat is easier when it's half-thawed.
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2
When you press down the surface with your finger, the inside of the meat should feel like a sherbet.
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3
It will make a slushy crunchy sound when you cut it.
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4
Sprinkle salt, pepper, and 1 teaspoon of sake on top of the sliced meat and stir.
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5
If sliced half-thawed, the meat will defrost quickly.
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6
Discard the liquid.
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7
Mix in 2 teaspoons of katakuriko.
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8
The meat should look as if it's coated with a katakuriko slurry.
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9
If it does not coat the meat evenly, add a little bit of sake.
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10
Coat with the panko.
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11
I use homemade panko.
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12
You can either use dried or fresh.
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13
Let the meat cool in a tray in the refrigerator while preparing the sauce.
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14
Put the condiments marked with in a pan.
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15
Heat and simmer for a while to thicken the sauce.
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16
Turn the heat off when the bubbles start to form.
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17
Deep-fry the chicken breast.
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18
Thin slices will cook in a few seconds.
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19
You need to keep an eye on it.
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20
Cook with small amount of oil for a short time.
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21
Drain off the excess oil from the chicken cutlet.
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22
Dip in the sauce and take it out.
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23
Please be careful since thin slices of chicken tend absorb the seasoning very quickly.
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24
Place the slices over steamed rice and it's ready to serve!!
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25
Add red pickled ginger or white sesame seeds if you'd like.
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26
Sometimes, very thin slices curl up while deep-frying.
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27
You cannot see it in the photo though.
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28
The smaller pieces are perfect for a small fried chicken rice bowl.
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29
These are good for lunch or bento.
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30
Keep these extra thin cutlet slices in the freezer for an even quicker meal!
