The Word “Sampan” Comes from the Original Cantonese Term Used for the Boats, Which Literally Means “Three Planks”
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Introducing Kikkoman Katsu Sauce, a Rich, Thick All-Purpose Table Sauce and Condiment. Its Deep, Savory Flavor, with a Hint of T
easyKatsu INTRODUCING KIKKOMAN KATSU SAUCE, A RICH, THICK ALL-PURPOSE TABLE SAUCE AND CONDIMENT. ITS DEEP, SAVORY FLAVOR, WITH A HINT OF TART APPLE SWEETNESS, GOES PERFECTLY WITH BREADED CUTLETS, STEAKS, CHOPS, GRILLED CHICKEN, FRIED FOODS AND MORE. EASY MENU IDEAS Over-the-top flavor. Classic Tonkatsu: Bread pounded pork Tonkatsu, the popular Japanese pub-food staple, is catching on in America. A thin cutlets with Kikkoman Panko; fry, slice into pork cutlet coated with crispy panko bread crumbs and quickly fried to a golden strips and serve over rice or shredded cabbage; brown finish, tonkatsu is traditionally served with a rich brown sauce made from top with Kikkoman Katsu Sauce. apples, soy sauce and other flavorful ingredients. And that’s where our new Katsu Mayo: Mix mayonnaise with Kikkoman Kikkoman Katsu Sauce gets its inspiration. Katsu Sauce to taste; use as a sandwich spread Katsu means “cutlet” in Japanese, but this versatile sauce has all kinds of tasty or serve with french fries, sweet potato fries or applications. A perfectly balanced blend of apples, onions, tomato paste, carrots fried appetizers. and naturally brewed Kikkoman Soy Sauce, it’s the perfect match for grilled steaks, Katsuburger: Brush on beef or pork burgers pork chops, chicken, burgers, seafood and vegetables, too. Kikkoman Katsu Sauce during the last minute of grilling; serve is also great in sandwiches and as a dipping sauce for crispy finger-food appetizers. Katsu Mayo on the side. Low in calories, fat-free and made without MSG, Kikkoman Katsu Sauce naturally Fuji Fries: Mound sweet potato fries on a enhances the flavors of whatever it’s paired with because it’s rich in umami, the serving plate and drizzle with Kikkoman Katsu “fifth taste” that gives foods depth, body and intensity. -
Download Dinner Menu
APPETIZER 1. Yakitori (Chicken on 2 bamboo skewers) 4.50 2. Gyoza (Pork Dumplings, 6pcs) 4.50 3. Shumai (Shrimp&Vegetables, deep fried,6pcs) 4.50 4. Egg Rolls (4pcs) 6.95 Yakitori Gyoza 5. Fried Calamari w/Special Dip Sauce 7.95 6. Mix Tempura (Shrimp & Vegetables) 6.95 7. Shrimp Tempura Only (4pcs) 6.95 8. Mix Vegetable Tempura 5.95 Egg Roll Fried Calamari 9. Soft Shell Crab (Tempura battered and fried) 7.95 10. Fried Fish (Breaded deep fried) 6.95 11. Pork Cutlet (tonkatsu) (Breaded deep fried) 7.95 Shrimp Tempura 12. Chicken Cutlet (Breaded deep fried) 7.95 Soft Shell Crab 13. Chicken Teriyaki 6.95 14. Fish Tempura Roll 6.95 (Fish rolled w/rice in seaweed, tempura battered and Tempura Sauce) 15. Edamame (Soy beans) 4.50 Fish Tempura Roll 16. Garlic Edamame (Soy beans) 4.95 Pork Catlet 17. Karaage (Fried Chicken w/Garlic Sauce) 6.95 S A L A D 1. Salmon Skin Salad 8.95 Cucumber, Lettuce, Seaweeds & Crispy cooked Salmon Skin w/Vinegar Sauce 2. Ocean Salad (No Fish, Mixed Seaweeds) 7.95 Salmon Skin Salad Ocean Salad Cucumber, Seaweeds & Fish Eggs(Masago) w/Vinegar Sauce 3. Seafood Salad 12.95 Cucumber, Seaweeds, Variety of Raw Fish, Cooked Fish & Fish Eggs w/Vinegar Sauce 4. Avocado Salad 8.95 Cucumber, Avocado, Lettuce, Crab, Chili Oil & Fish Eggs(Masago) 5. Sashimi Salad 13.95 Sashimi Salad Avocado Salad Lettuce, Baby Spinach, Tomato, Bell Pepper, Cucumber, Tuna, Salmon w/Vinegar Sauce 6. Tofu Salad 8.95 Tofu, Lettuce, Tomato, Cucumber, w/Vinegar Sauce 7. -
Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus. -
Menu Ake Wehpo Yleosuo Gmoein Sgta Artll T Do Ayyo!Ur Day!
BANGKOK SUKHUMVIT E ats & treats Restaurant Menu AKe wehpo yleosuo gmoein sgta artll t do ayyo!ur day! THB 180 Breakfast Fresh Fruit Salad Set Breakfast Seasonal Fruit Compote THB 180 Your choice of apple, peach or prune Continental Breakfast THB 420 Yoghurt THB 160 Your choice of juice: Orange, Pineapple, Apple, Low Fat Yoghurt Plain Yoghurt Mixed Fruit Yoghurt Guava or Tomato Your choice of morning breakfast pastries (3 pieces) Morning Pastries Choose from: Plain Croissant, Whole Wheat Croissant, Selection of 3 Pieces per Serving THB 160 Chocolate Danish, Fruit Danish, Doughnut, Chocolate Selection of 5 pieces per Serving THB 200 Muffin, Low Fat Muffin, Soft Rolls, Hard Rolls, French Baguette, Whole Wheat Toast or Regular Toast Plain Croissant Doughnut Whole wheat croissant Served with choose 3: Butter, Margarine, Salted Butter, Low Fat Muffin Fruit Danish Chocolate Danish Strawberry Jam, Pineapple Jam, Orange Marmalade, Plain Toast Soft Roll Chocolate Muffin Nutella, Peanut Butter, Honey Plain Toast French Baguette Whole Wheat toast Seasonal Fresh Fruit Plate Served with choose 3 Or Fruit-Flavored or Natural Low Fat Yoghurt Butter Margarine Pineapple Jam Salted butter Nutella Strawberry Jam Freshly Brewed Tea or Coffee, Decaffeinated Coffee or Hot Chocolate Honey Peanut Butter Orange Marmalade Cereals THB 180 American Breakfast THB 480 Corn Flakes Rice Krispies Coco Pop Your choice of Continental Breakfast Muesli All bran And 2 Eggs Cooked to Your Liking: Fried, Poached, Scrambled, Boiled or Omelette Served with choice of : Served with -
NATIONAL INSTITUTE of HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5Th Semester SECTION a 1
NATIONAL INSTITUTE OF HOTEL MANAGEMENT, KOLKATA Food Production Management (Japanese) – 5th Semester SECTION A 1. "Japanese food is becoming more and more popular in the (a) North (b) South (c) East (d) West 2. "Japanese people are said to eat through the ________" (a) Mouth (b) Ears (c) Eyes (d) All of the above 3. Japanica is (a) Type of fruit (b) Type of vegetable (c) Type of rice (d) Type of maiz 4. Indica is cultivated (a) Tropical region (b) Subtropical region (c) Taga resion (d) None of the above 5.__________ has become perhaps the most visible example of japanese cuisine in other countries (a) Sushi (b) Ramen (c) Terriyalci (d) None of the above 6. If you look at a Japanese food menu , there will be variety names of _ which are cooked with various seasons (a) Sushi (b) Noodle (c) Bento (d) Teriyaki 7. In following food noodle is (a) Nigrisushi (b) Udon (c) Soba (d) BRC 8. Udon always served in soup similar to the (a) Ramen (b) Sashimi (c) Temaki (d) Soba 9. Bento is a lunch or dinner in the form of a ______ style take - away (a) Japanese (b) Indian (c) Korean (d) Australian 10. A traditional Japanese _ usually consists of meso soup, rice and pickled vegetables (a) Dinner (b) Lunch (c) Breakfast (d) None of the above 11. A bowl of cooked _________ with some other food put on top of the rice (a) Wheat (b) Vegetables (c) Rice (d) All of the above 12. Fried rice is _____ dish for using left user rice (a) Complex (b) Suitable (c) Comfortable (d) All of the above 13. -
(12) Patent Application Publication (10) Pub. No.: US 2006/0194743 A1 Oku Et Al
US 2006O1947.43A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2006/0194743 A1 Oku et al. (43) Pub. Date: Aug. 31, 2006 (54) METHOD FOR INHIBITING ACRYLAMIDE Publication Classification FORMATION AND USE THEREOF (51) Int. Cl. A6II 3 L/70 (2006.01) (76) Inventors: Kazuyuki Oku, Okayama (JP); Michio A6II 3L/98 (2006.01) Kubota, Okayama (JP); Shigeharu A2.3L 3/05 (2006.01) Fukuda, Okayama (JP); Toshio (52) U.S. Cl. ............................. 514/23: 514/561; 426/665 Miyake, Okayama (JP) (57) ABSTRACT Correspondence Address: An object of the present invention is to establish a method BROWDY AND NEIMARK, P.L.L.C. for actively suppressing the formation of acrylamide, which 624 NINTH STREET, NW is formed by heating edible materials at a relatively high temperature, and uses thereof, and to provide more safe SUTE 3OO compositions such as foods, beverages, cosmetics, pharma WASHINGTON, DC 20001-5303 (US) ceuticals, and intermediates thereof. The present invention solves the above object by providing: a method for Sup (21) Appl. No.: 10/536,268 pressing the formation of acrylamide, comprising the steps of incorporating an organic Substance having an ability of (22) PCT Filed: Nov. 20, 2003 Suppressing the formation of acrylamide into an edible material having a possibility of forming acrylamide by (86). PCT No.: PCT/UP03/14819 heating and heating the resulting mixture, when heating the edible material; compositions such as foods, beverages, (30) Foreign Application Priority Data cosmetics, pharmaceuticals, and intermediates thereof, pro duced by the method, whose possibility of forming acryla Nov. 27, 2002 (JP)..................................... -
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese -
Sushi & Sashimi Nimono Noodle Donburi
Lunch Menu available 11:30 – 14:00 Wed – Sat BENTO BOX (LUNCH) NOODLE ICHIRIN BENTO ...................................................... $27 AGEDASHI TOFU UDON ...................................... $I5 Nigiri(4pcs), Uramaki roll(6pcs), Sweet Egg Udon Noodle cooked in Bonito Dashi Omelette, Kara-age Chicken and Salad Served with Agedashi Tofu VEGETABLE BENTO ............................................ $23 CHICKEN UDON ..................................................... $I6 Teriyaki Tofu, Kakiage, Vegetable Tempura, Chicken and Udon Noodle cooked in Bonito Sweet Egg Omelette and Rice Dashi GOZEN BENTO (WEEKLY CHANGE) AVAILABLE TEMPURA UDON ................................................... $I8 Udon Noodle cooked in Bonito Dashi Served SUSHI & SASHIMI with Assorted Tempura COLD GREEN TEA SOBA NOODLE ................. $I8 ASSORTED SASHIMI ............................................ $25 GTB Noodle served with Tempura SALMON SASHIMI ................................................. $22 ASSORTED NIGIRI (6pcs) ................................... $20 DONBURI ASSORTED CHIRASHI ......................................... $26 KARA-AGE DON .................................................... $I6 A bowl of Sushi Rice Topped Assorted Kara-age Chicken Cooked in Teriyaki Sauce Sashimi and Kinshi Egg on bed of a Rice SALMON CHIRASHI .............................................. $23 CHICKEN KATSU DON ......................................... $I6 A bowl of Sushi Rice topped with Sashimi Deep fried crumbed Chicken and Eggs Salmon and Kinshi Egg cooked -
Bowls Extras Snacks Plates
PLATES Szechuan Seared Pacific Tuna // 29 citrus herb salad, avocado, crispy miso potatoes Crispy Katsu Pork Cutlet // 24 panko breaded and fried heritage loin, seasoned cabbage, sticky rice, our tonkatsu sauce SNACKS KFC // 25 // market price Boutique Oyster on the Half Shell crispy battered chicken, fried rice, gochujang hot honey, radish slaw chilled raw, kombu vinegar Robata Grilled Ribeye // 38 / add 4oz lobster tail 14 Japanese Hamachi Crudo // 18 sashimi yellowtail, mandarin, saké, chive, black soy niman ranch natural beef, roasted local oyster mushrooms, togarashi tots, black garlic butter Korean Chile Glazed Rice Cakes // 12 asian pear, lobok radish, scallion BOWLS Lobster Ramen // 22 Daily Bao // priced daily robata grilled lobster tail, maui onions, cabbage, scallion, black sesame, green chile white soy hand made steamed buns, 2 per order Pork Tonkotsu Ramen // 20 Pork, Shrimp & Chive Dumplings // 13 braised pork, choy sum, scallion, soft egg, hakata noodle, chile oil chili oil, black vinegar, fresh ginger, in the style of Din Tai Fung Roasted Vegetable Ramen // 19 Choy Sum // 7 root vegetable dashi, shio soy bean tare, roasted mushroom, sesame pea tips, daily steamed green vegetable, hoisin vinaigrette spicy pickled squash, braised leeks Spicy Miso Chicken Ramen // 20 braised chicken, cabbage, scallion, sesame, rich broth, spicy shiro miso EXTRAS Big Eye Tuna Poke Bowl // 20 Togarashi Tots // 6 Maui Onion // 2 sticky rice, sesame soy, pickled fresno, furikake, maui onion, taro chip Oyster Mushrooms // 6 Avocado // 3 Dobutsu Rice Bowl // 19 Soft Egg // 2 Taro Chips // 3 choice of roasted chicken, pork belly or tofu, sticky rice, spicy cabbage, soft egg, Choy Sum // 3 Seaweed // 4 scallion, chile oil, sweet soy Hot Fire // 2 Spicy Cabbage // 4 grilled tofu substitution & gluten free rice noodles available Side Rice // 2 Baby Greens // 4 substitute half greens/ half rice or all greens in any rice bowl We strive to craft all menu items in house, from scratch, as they were intended. -
NOVEMBER 2020 Page
PRODUCT LIST TAKO FOODS s.r.o NOVEMBER 2020 For orders email: [email protected] Page 1/7 Tel: 773 027 776 (ENG), 777 926 495 (CZE) Item No. Item Description UoM RICE PRODUCTS 08930 Hakumaki Sushi rice 10 kg 10 kg 303013A Rice flour 400g 400g 839-840 Shiokoji 220g 220g CH16032 Rice Paper 22cm Round Spring-Roll 400g 400g J1371A Malted Rice - Kome Kouji 200g 200g J3100 Rice Toyama Koshihikari 5kg 5kg J3101 Rice Toyama Koshihikari 1 kg 1kg J3102 Toyama Koshihikari Funwari Gohan rice 200g 200g J3104 Rice Akitakomachi 5 kg 5kg J4075 Thai Jasmine Rice 25 kg 25kg YTK019 Koshi Yutaka Premium Rice 5 kg 5kg YTK023G Yutaka Sushi Rice 500g 500g YTK033 Brown rice 10kg 10kg NORI & SEAWEED 17164 Dashi Konbu Dried Kelp (Akaya) 1 kg 1kg CN-11-1 Chuka Wakame Seaweed salad 1kg 1kg K1131 Yamanaka Tokuyo Mehijiki - Dry Hijiki Seaweed 25g 25g K1450B Powdered Seaweed Aonori Premium Grade 100g 100g K1619 Seaweed Ogo Nori 500g K1628 Shredded Seaweed Kizami Nori 50g K1697WR Kaiso Mix 100g WR 100g K1703 Ariake Yaki Bara Nori Seaweed Grade A 100g 100g K2903 Seaweed Tosaka Blue 500g K2904 Seaweed Tosaka Red 500g K2905 Seaweed Tosaka White 500g K3214 Kelp Yama Dashi Konbu (Sokusei) 1kg K3217B Kelp Ma Konbu (Hakodate) 500g K3261A Hijiki Seawood - Me Hijiki 1kg K33021 Seaweed - Yakinori Aya Full Size 125g/50sheets K3305 Sushi nori full sheets 100/230G 230g/100sheets K3306 Sushi nori half sheets 100/125g 125g/100sheets K3313 Kofuku nori Seasoned seaweed Ajitsuke Nori Ohavo 8Pkt 24g K3314 Seasoned seaweed sesame nori chips 8G 30/8g K3340 Seaweed Yakinori Miyabi full -
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Item Code Description U/M Set BAKING PRODUCTS BAKING PRODUCTS - 0300000000 BAKING PRODUCTS BAKING POWDER - 0300080000 BAKING PRODUCTS 0300080101 MAGIC BAKING POWDER 1X2.5KG CONTAINER BAKING PRODUCTS 0300080102 MAGIC BAKING POWDER 24X450GR 24X1CS BAKING PRODUCTS 0300080201 PINNACLE BAKING POWDER 1X5 KG PAIL BAKING PRODUCTS 0300080301 LIEVITO BAKING POWDER 100X16GR 100X1CS BAKING PRODUCTS BAKING PRODUCTS: BAKING SODA -0300030000 BAKING PRODUCTS 0300030401 MOSTO BAKING SODA 1X1KG SHAKER SHAKER BAKING PRODUCTS 0300030501 ARM & HAMMER BAKING SODA 12X2KG 12X1CS BAKING PRODUCTS BAKING PRODUCTS: CITRIC & MALIC ACID -0300060000 BAKING PRODUCTS 0300060201 MOSTO CITRIC ACID 1X454GR SHAKER SHAKER BAKING PRODUCTS 0300060301 ROYAL COMMAND MALIC ACID POWDER 1X1KG BAG BAKING PRODUCTS 0300060401 POWDER FOR TEXTURE CITRIC ACID POWDER 1X400GR BAG BAKING PRODUCTS BAKING PRODUCTS: CORN STARCH -0300010000 BAKING PRODUCTS 0300010201 MOSTO CORN STARCH 1X5 KG CASE BAKING PRODUCTS 0300010301 CANADA CORN STARCH 1X1 KG CONTAINER BAKING PRODUCTS 0300010302 CANADA CORN STARCH 6X454GR 6X1CS BAKING PRODUCTS 0300010501 MEOJEL TATE & LYLE CORN STARCH 1X 50LBS BAG BAKING PRODUCTS 0300010601 ROYAL COMMAND CRISP FILM POWDER 1X1KG BAG BAKING PRODUCTS 0300010602 ROYAL COMMAND COLFO 67 CORNSTARCH MODIFIED 1X1KG BAG BAKING PRODUCTS BAKING PRODUCTS: GINGER CRYSTALIZED - 0300050000 BAKING PRODUCTS 0300050301 MOSTO GINGER SLICES CRYSTALLIZED 1X1KG BAG BAKING PRODUCTS 0300050302 GINGER SLICES CRYSTALLIZED 1X5KG BAG BAKING PRODUCTS BAKING PRODUCTS: GLUCOSE - 0300020000 BAKING PRODUCTS -
Baked Chicken Katsu with Cucumber Salad & Ginger Cabbage Serves 4 • Prep: 20 Minutes • Cook: 18 Minutes
Baked Chicken Katsu with Cucumber Salad & Ginger Cabbage Serves 4 • Prep: 20 minutes • Cook: 18 minutes Cucumber Salad & Cabbage: 1 English cucumber, thinly sliced on a mandoline 2 tbsp (30 mL) rice wine vinegar 1 tsp (5 mL) sesame oil 1/2 tsp (2 mL) table salt 4 cups (1 L) finely sliced green cabbage (sliced on a mandoline) 1 tbsp (15 mL) finely grated fresh ginger 2 lemons Chicken Katsu: 2 cups (500 mL) panko breadcrumbs 2 tbsp (30 mL) butter 2 boneless skinless chicken breasts (about 1 lb/450 g) 2/3 cup (100 g) all-purpose flour 2 large eggs + 2 Tbsp (30 mL) water Salt and pepper 6 cups (1.5 L) cooked Japanese sticky rice 3 tbsp (45 mL) toasted sesame seeds Katsu Sauce: 1/3 cup (80 mL) ketchup 2 tbsp (30 mL) soy sauce 8–10 dashes Worcestershire sauce “Katsu” is Japanese for “cutlet” and these crispy, panko-crusted chicken cutlets make for a delightfully comforting meal. The comfort comes from the contrast of the crunch of the cutlet’s crust against the sweet-salty taste of the katsu sauce and the ice-cold refreshing nature of the cabbage, but also in the virtue of this dish. If ordered in a restaurant, your chicken katsu would be deep fried, but here the cutlets are oven baked, minimizing the fat used. The LG AirFry oven ensures a super-crispy coating to the chicken, while the chicken itself stays juicy. Directions 1. For the cucumber salad, toss the cucumber with the rice vinegar, 6. Set up 3 flat bowls —the first for the flour, the second for the egg sesame oil and salt, and chill until ready to eat.