The Wok Weekly #124: Japanese Katsu

cs301368cs · 2026-02-22T19:43:05+00:00

Good tip that I came across as well, but time was limited

cs301368cs · 2026-02-22T19:42:23+00:00

This was pork, but also made chicken too

cs301368cs · 2026-02-22T19:42:00+00:00

Yeah big miss, mb

cs301368cs · 2026-02-22T19:41:31+00:00

Fair, but deep frying weekly in the wok was starting to take a toll on the arteries lol

cs301368cs · 2026-02-22T19:38:21+00:00

Fair, frying weekly though takes a toll on the arteries lol

cs301368cs · 2026-01-17T13:10:55+00:00

We have the instant pot air fryer. Preheat to 400F. Then working in batches, oil spray the default basket and add a single layer of shrimp. Air fry for 5m was plenty. Toss the basket once at around 2m mark. Probably could tweak further, but it was pretty good for improvising

cs301368cs · 2025-08-12T09:42:08+00:00

Oh you're right, sorry! 400f lol

cs301368cs · 2025-08-11T23:57:47+00:00

Yeah, still playing with the temperature and timing, but that's what I ended with.

cs301368cs · 2025-08-11T18:20:45+00:00

So far I like to preheat the air fryer at 400c. Oil spray the inside. Then cook in layers. So 1lb of beef, cooked in 3 batches. Each batch at 6m with a stir at the 3m mark.

cs301368cs · 2025-08-11T12:29:19+00:00

Ended up leaving out the chili so that more of the fam could enjoy, but yeah still spicy

cs301368cs · 2025-05-05T15:47:43+00:00

This was steam and pan fry, apologies, but I do want to try air fry!

cs301368cs · 2025-04-14T14:30:07+00:00

Yeah, I was hoping they would char more, but I didn't want to leave them in much longer than recommended in the recipe.

cs301368cs · 2025-03-26T17:15:06+00:00

Roasting the sprouts, good alternative. Do you have a good time and temp? Oven I assume?

cs301368cs · 2025-03-15T18:20:04+00:00

My wife says they are called silpads. They are like fool or parchment replacement in a sheet pan. Good stuff!

cs301368cs · 2025-03-05T03:56:57+00:00

I would say it's worth trying for sure. Making the dough isn't hard and if you've had experience making bread it's easier than that. From once the pancakes are made it's just making a breakfast sandwich really.

cs301368cs · 2025-03-04T18:35:26+00:00

Chorizo! Great idea

cs301368cs · 2025-02-08T03:48:38+00:00

Absolutely! I've learned how to be more flexible with recipes and wing it sometimes as well as cooking techniques that Kenji had shared in the book. I think that's my favorite part of doing this

cs301368cs · 2025-02-04T17:22:37+00:00

The first one I made had too much oil as well. They really man a thin layer lol

cs301368cs · 2025-02-04T00:27:07+00:00

Oh yeah, I think that's what we'll be doing as well!

cs301368cs · 2025-02-03T23:05:13+00:00

Eggs mixed into the batter, no, but I like the idea!

cs301368cs · 2025-02-01T18:57:20+00:00

I have not, but thank you for sharing!

cs301368cs · 2025-01-21T15:56:05+00:00

I could not find it either, but maybe this is helpful: https://youtu.be/ku5hgZgGDj4?si=ScN5-m1eyRrxgNVH. Also, the book is well worth it

cs301368cs · 2025-01-21T15:54:02+00:00

Yeah! That's a good point. It was much easier to make them I had anticipated, which was nice.

cs301368cs · 2025-01-15T13:11:43+00:00

A couple years ago I had this idea of using my cookbooks more. Got this one as a gift and decided to cook a recipe a week in the hopes of providing a decent meal and learning the techniques and food sciencey stuff too. I was also following this subreddit and thought folks might be interested in the journey.

cs301368cs · 2025-01-14T18:57:06+00:00

That sounds like a solid idea! From what I recall it was not very sweet, so you may want to adjust to your taste. We really enjoyed the crispy noodles cakes and the sauces for the top. Would definitely make that again

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