Say hello to Yuba Katsu! A variation of katsu made with tofu skin instead tofu for a chicken-like texture. This yuba katsu is crispy on the outside and so meaty and juicy on the inside! Serve with rice or with curry rice, in sandwiches or for katsu don (rice bowl).
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Into a shallow dish add water, soy sauce, garlic clove and bouillon powder and mix to combine. Place the yuba pieces inside, cover and allow it to sit for 15 minutes (or overnight).
Add panko breadcrumbs to a shallow dish. Add the cake flour and water to another shallow dish and mix to make the dredge.
Remove yuba from the marinade and let excess liquid drip off. Place on a cutting board and then open the top and bottom folds. Sprinkle a bit of flour and then layer the yuba (as thick as you like, I used two pieces per cutlet).
Add oil to a pot / deep pan (you can either shallow fry or deep fry).
Dip the yuba into the dredge and then coat with panko breadcrumbs. Fry on both sides until golden brown (about 1 1/2 minutes on each side).
Place on a wire rack to allow excess oil to drop off. Serve with shredded cabbage, fresh vegetables and tonkatsu sauce. Enjoy!
Helpful Equipment: wire rack, tongs
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.