Recipes

Katsuichi series

Using the highest grade of wheat flour, Katsuichi is the next generation of soft breadcrumbs, producing an excellent “jagged” coating, appetizing flavor and crispy texture. Here are some recipes making the most of the Katsuichi Series’ versatile characteristics.

Menus created by Takamasa Uetake, owner-chef of Ristorante CanovianoRISTORANTE CANOVIANO | Hotel Gajoen Tokyo

Cotoletta of stewed pork spareribs with tomato sauce

An ensemble of textures, combining crisp breadcrumbs and soft, tender, well-stewed meat.
Katsuichi (mesh #2)

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Ingredients (serves four)

  • 1/2 onion
  • 2 whole tomatoes
  • 400g pork spareribs
  • 80cc tomato sauce
  • Coating
    • Wheat flour, appropriate amount
    • Egg, beaten, appropriate amount
    • Soft breadcrumbs (Katsuichi, mesh #2), appropriate amount
  • A
    • Juice of 1/4 lemon
    • 2 tablespoons olive oil
  • Side vegetables (Other colorful vegetables as desired)
    • 4 okras
    • 8 broad beans
    • 8 green asparagus spears

Directions

  1. Saute the sliced onion, add whole tomatoes and crush well.
  2. Add spareribs, already cooked brown and seasoned with salt and pepper, and mix well.
  3. Add water, bring to a boil, and simmer.
  4. When meat has softened, turn off the heat and let cool.
  5. Remove the spareribs and separate the meat from the bones. Coat the meat pieces with the Katsuichi breadcrumbs and deep fry.
  6. Transfer the tomato sauce to a dish and add the fried sparerib meat pieces.
  7. Parboil the okra, broad beans and green asparagus, let cool, dress them with “A” blend (above), and arrange them around the spareribs.

Croquettes of rice and meat sauce with Grana cheese with mozzarella cheese centers, and rucola servatica salad

A favorite from Sicily. Creamy Mozzarella cheese with a thin, crisp coating stimulates the appetite.
Katsuichi (mesh #4)

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Ingredients (serves four)

  • 160g rice
  • 1.6ℓ bouillon (rather thin)
  • 120g meat sauce
  • 1 tablespoon olive oil
  • 2 tablespoons Grana powder (or grated cheese)
  • 125g mozzarella cheese
  • Coating
    • Wheat flour, appropriate amount
    • Egg, beaten, appropriate amount
    • Soft breadcrumbs (Katsuichi #4), appropriate amount
  • A
    • Juice of 1/4 lemon
    • 2 tablespoons olive oil
  • Side vegetables (Other colorful vegetables as desired)
    • Rucola servatica (rocket salad), appropriate amount

Directions

  1. Saute rice, add bouillon and cook risotto.
  2. Add meat sauce midway. When the rice has cooked al dente, add olive oil and Grana powder, and let cool.
  3. Wrap Mozzarella cheese with risotto, coat with Katsuichi breadcrumbs and deep fry.
  4. Serve on a plate and arrange rocket salad dressed with “A” blend (above).