SHOYU CHICKEN HAWAII RECIPES

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ASHLEY'S CHICKEN KATSU WITH TONKATSU SAUCE RECIPE | ALLRECI…



Ashley's Chicken Katsu with Tonkatsu Sauce Recipe | Allreci… image

A recipe for delicious Japanese fried chicken and an accompanying Tonkatsu sauce. Serve with your choice of shredded cabbage, rice, or even mashed potatoes.

Provided by BASKETBALLGIRL

Categories     Japanese Recipes

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 11

½ cup Worcestershire sauce
¼ cup ketchup
2 tablespoons soy sauce
pepper to taste
2 cups vegetable oil, for deep-fat frying
½ cup all-purpose flour
½ cup panko bread crumbs
salt and pepper to taste
1 egg, beaten
2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 green onion, thinly sliced

Steps:

  • For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
  • Heat oil in deep-fryer to 350 degrees F (175 degrees C).
  • Place flour and panko bread crumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
  • Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 8 minutes. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced green onions. Serve remaining sauce on the side for dipping.

Nutrition Facts : Calories 718.3 calories, CarbohydrateContent 73.1 g, CholesterolContent 136.5 mg, FatContent 36.8 g, FiberContent 1.6 g, ProteinContent 30.2 g, SaturatedFatContent 6.8 g, SodiumContent 2290.2 mg, SugarContent 14.6 g

SPICY TUNA POKE BOWLS (OBSESSED!) - SKINNYTASTE



Spicy Tuna Poke Bowls (Obsessed!) - Skinnytaste image

Spicy Tuna Poke Bowls made with chunks of fresh tuna, avocado, cucumbers, spicy mayo, scallions cut on the bias served on a bed of steamed rice – YES please!!

Provided by Gina

Categories     Dinner    Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 14

1/2 pound sushi grade tuna (cut into 1/2-inch cubes)
1/4 cup sliced scallions
2 tablespoons reduced sodium soy sauce or gluten-free tamari
1 teaspoon sesame oil
1/2 teaspoon sriracha
2 tablespoons light mayonnaise
2 teaspoons sriracha sauce
1 cup cooked short grain brown rice or sushi white rice
1 cup cucumbers ((from 2 Persian) peeled and diced 1/2-inch cubes)
1/2 medium Hass avocado ((3 ounces) sliced)
2 scallions (sliced for garnish)
1 teaspoon black sesame seeds
Reduced sodium soy or gluten-free tamari (for serving (optional))
sriracha (for serving (optional))

Steps:

  • In a small bowl combine the mayonnaise and sriracha, thin with a little water to drizzle.
  • In a medium bowl, combine tuna with scallions, soy sauce, sesame oil and sriracha. Gently toss to combine and set aside while you prepare the bowls.
  • In 2 bowls, layer 1/2 the rice, 1/2 the tuna, avocado, cucumber and scallions.
  • Drizzle with spicy mayo and sesame seeds and serve with extra soy sauce on the side, if desired.

Nutrition Facts : ServingSize 1 bowl, Calories 397 kcal, CarbohydrateContent 33.5 g, ProteinContent 32.5 g, FatContent 14.5 g, SaturatedFatContent 2 g, CholesterolContent 48 mg, SodiumContent 864.5 mg, FiberContent 6 g, SugarContent 3 g

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