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Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
Japanese Worcestershire-style — tonkatsu, okonomiyaki, yakisoba
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Beat the eggs in a smallish bowl. Grate the potatoes in another bow (add a bit of lemon to keep them from browning). Dip the chicken cubes into the eggs and then into the potatoes. Now re-dip them into the eggs and then the potatoes. Arrange them on a baking tray if you are going to oven bake them or heat the oil (olive oil is best) in a big pan if you want to fry them. Bake at 350 degrees until they are golden brown for about 15 minutes. If youre decadent, you can fry these babies until they are a nice golden brown. While frying/baking, pour some balsamic vinegar into a bowl (about a quarter cup) and gradually mix in flour, being careful not to make lumps, until you get the right consistancy which can be creamier or more liquidy depending on how you like it. Serve with the sauce drizzled on top and on the plate to knock your friends socks off