My Chicken Thigh Katsu (Torikatsu チキンカツ ) with Carrot Cream

Dear Steemians, today we are going to prepare a torikatsu!

In Japanese, tori means poultry and katsu means cutlet: torikatsu (チキンカツ). I've prepared a chicken thigh cutlet with carrot cream or chicken thigh katsu. This torikatsu together with a carrot cream pairs very well with a strong pale ale beer.

We are going to learn first how to prepare the torikatsu and then the carrot cream...

Torikasu

You will need:

6 chicken thigs	1 egg
100 cm3 milk	400 cm3 sunflower oil
150 gr Panko (パン粉)	250 grams beansprouts
1 teaspoonful garlic	1 teaspoonful parsley
1/2 teaspoonful ginger
salt	pepper

If you are curious about how Panko (パン粉) is manufactured, you may want to read this article from the Hawaii Tribune Herald or watch this youtube video from insensitiveclod.

Elaboration:

Peel the skin from the chicken thighs and then sprinkle some salt and pepper. Break an egg on a bowl, add some milk , the garlic and parsley, ginger and a bit of salt. Beat the mix with a fork.

Put the panko in a porringer.
Slip each chicken thigh through the mix, turn it around and let it drain a bit.
Dip the thighs in panko beating them a bit your hand palms so that the panko glues firmly.

Once finished put them in the fridge for about 30 minutes.

Then put a good deal of sunflower oil in a frying pan under hot heat. Fry your torikatsu for about 10 minutes each side.

Carrot Cream

You will need:

4 carrots	1/2 liter milk
2 tablespoons cornstarch (or common wheat flour)	1 spoon butter
3 spoons sugar
salt	pepper

Elaboration:

Cut the carrots into small cubes. Put some butter on a large skillet and sauté the carrots. When the carrtos begin to cook add some sugar. Cook for some 5 minutes. Add the starch. Then add the milk and stir with a wooden spoon. When the mix becomes thick, lower the heat, and cook for some 3 more minutes. Then powder a bit of salt and pepper and is ready to serve.

Check on this video how I elaborate the carrot cream: