Chicken Katsu

The very first thing I heard, upon arriving in Japan, was, "Japan will get inside you, take root, and change you forever.". Nothing could have been more true! There is something magical about that country that I can't quite do justice with mere words. But, the moment I stepped off the plane and walked out of the airport, I knew Japan had stolen my heart and would live within me for the rest of my days.

Why were we in Japan? Because the navy took us there. And for 3 amazing years, we soaked in the culture, the beauty, and the food. Oh, but do the Japanese know how to cook! I think what impressed me the most is how simple many of the dishes we grew to love actually were to prepare and how incredibly balanced many of their dishes are. It became my mission to learn as many as I could, so that once we went back to the U.S., I could still keep a piece of Japan with us.

Chicken katsu is one of our favorites. It is, at it's very core, simply fried chicken. It is often made with pork, which is called "Tonkatsu", which is even more amazing and should definitely be tried. It has an incredibly crispy coating, thanks to the use of Panko, is lightly seasoned and fried very quickly in hot oil. I rarely ever fry anything, but this is a dish for which I gladly make an exception. While on the surface, it doesn't seem to be a stand out dish, it is the katsu sauce that makes it sing. It is tart and intense, with a depth of flavor that really takes the chicken to a whole new level of awesomeness.

Here is my method:

Chicken Katsu

4 chicken breasts
salt and pepper
1/4 cup flour
1 egg
1 cup panko breadcrumbs
enough oil to come up about a 1/4-1/2 inch up your pan.

Start off by heating your oil, while you get everything prepared. Pound the chicken breasts to a flat and uniform thickness. I like to aim for just over 1/4 inch thick. Season with salt and pepper and then dredge in the flour, then the egg, and then the panko. Repeat until all the pieces are coated. Fry in the oil for 3-4 minutes per side, until the chicken is cooked through and the outside is a deep golden brown. remove from oil and allow to rest for about 5 minutes while you make your katsu sauce.

Katsu Sauce

1/4 cup worchestershire sauce
1 oz ketchup
1 Tbs soy sauce

Mix and serve over the chicken.

Shrimp Scampi Pasta

As a busy mom with multiple kids, I'd  be lying if I said we weren't a busy family. Some nights call for a quick and easy dinner and, though I realize this makes me sound like a snot, shrimp scampi pasta is one of those meals I plan on when I know we'll be running in 10 different directions until it's nearly time to eat. Rich, garlicky, with huge bursts of citrus, a comforting portion of pasta, and the satisfying crunch of panko. It is definitely one of my family's favorite meals and it carries the added bonus of being a super fast meal.

Here is my method:

3/4 pound of linguine
3/4 pound of shimp
4 cloves garlic, minced
2 tbs olive oil
2 tbs butter, unsalted
1/8 tsp crushed red pepper, optional
salt and pepper, to taste
2 lemons, zested and juiced
2 tbs flat Italian parsley, minced
1/4 cup panko bread crumbs

Cook the pasta according to package directions. While you're boiling your water, heat the olive oil and the butter in a large skillet and saute your garlic for a few minutes, until it's golden brown. Don't burn it!!! That tastes nasty. Once it looks all pretty, toss in the crushed red pepper and the shrimp and cook a few minutes per side, until they're pretty and pink. Add the lemon zest and the lemon juice. Toss in the linguine, parsley, salt and pepper, and the panko and toss until everything is combined well. Serve and enjoy!