We’re trying to adhere to a certain meal protocol on weekdays, with a break on weekends. As per that protocol, there was to be no direct sugar or dairy, and this is what we made.
Each of our bowls had a portion of very crisp Tonkatsu chicken, sliced into pieces, atop some fried rice made with onions and mooli / radish leaves, accompanied by a dollop of creamy egg salad. I forgot to include the Tonkatsu sauce in the picture, which is really a variation of BBQ sauce at our place.
The chicken was made using Panko, flour and seasoned, beaten eggs. Panko refers to Japanese style bread crumbs that are chunkier than normal bread crumbs and result in crisper, coarser outcomes. Take some flour, some beaten eggs seasoned well with salt and pepper and anything else you like, and some panko. Keeping all three in plates is a good idea for easier coating.
I used chicken tenders for this. You could use sliced breast or tenders, whatever is available. Tenders are the pectoralis minor muscles which are located under the breast meat, on both sides of the breastbone.
Heat some oil to medium. Remember to keep the heat at medium as the panko browns really fast. If you’re using breast meat, slice it about 1 – 1.5 centimeters thick and 2 – 2.5 centimeters wide. If you want to use bigger pieces, adjust your oil temperature and cooking time accordingly, as we’d like the pieces to be golden brown when they exit the oil and cooked on the inside as well.
The process is simple. Coat the chicken in the flour first. This ensures a nice, even coating of the egg. Then dip the floured chicken in the egg, then place it atop the panko and coat well, and put it back into egg, then back into the panko, and then into the oil. So that’s flour, egg, panko, egg, panko, fry. Each time you’re out of the egg and panko, drip/shake off the excess egg and crumbs.
Fry for a few minutes on each side until golden brown then remove onto paper kitchen towels. Might be a good idea to slice the first one and confirm its fully cooked so you can confidently do the rest.
Serve with BBQ or Tonkatsu sauce drizzled over.
Mooli Fried Rice
I hate wasting mooli leaves and try to use them in different ways. We also love soy sauce and garlic at home, so that’s what this dish used as well as a dollop of Chua Hah Seng sweet chili paste.
A good soy sauce is a thing of beauty, far removed from the thick, dark crap sold by most Indian brands. We use different soy sauces at home – light, dark and one somewhere in between. Locally brewed ones are the nicest though brands like Kikkoman are delights too. I used Woh Hup Light Soy Sauce for this rice.
For the fried rice, I fried some onions in a little oil, then sliced garlic, then a few finely chopped green chilies, threw in finely chopped radish / mooli greens, added a bit of salt and let the mixture dry out a bit before adding the chili paste and mixing it well. Then came some rice (we cooked the rice a little while earlier, spread it on a plate, cooled it and then broke it up with our fingers), mixed the lot with some soy sauce and the rice was ready.
For the egg salad, we hard boiled a few eggs, sliced them open and separated the yolks. The whites were chopped coarsely and set aside. The yolks were mashed with a little garlic infused olive oil and when smooth, blended with mustard sauce, mayonnaise, salt, pepper and a bit of milk to make it a little more fluid. A squeeze of lemon goes well, and so does a tablespoon or so of finely chopped raw onions. I also served pickled jalapenos on it, which made for a nice contrast.
And that’s that. This was a satisfying meal that all of us took second helpings for. :)