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IceMar Pollock Katsuretsu with Korean “Bulldog” Sauce RecipeIceMar Pollock Katsuretsu with Korean “Bulldog” Sauce

Makes 8 servings

Katsuretsu is the Japanese word for cutlet, but you could stretch this idea and call it tonkatsu.

The cornstarch batter keeps the coating extra crispy, and the sauce is nicely spicy from the addition of gochuchang. Serve with a side of mayonnaise. It goes along nicely with the Bulldog sauce and fish.

1 (50 g) large egg
1 Tbsp (15 mL/15 g) Dijon mustard
1/4 cup (60 mL/38 g) cornstarch
1 tsp (5 mL/2.2 g) granulated garlic powder
1/2 tsp (2.5 mL/2.5 g) sea salt
1/4 tsp (1 mL/.8 g) freshly ground black pepper
8 x 3 oz (90 g) pollock portions, 1/2-inch (1.25 cm) thick
1 1/4 cups (300 mL/85 g) panko, approximately

Beat the egg and mustard together until smooth. Add the cornstarch, garlic, salt and pepper. Beat until the  mixture is smooth.

Add the Pollock to the cornstarch mixture, stirring gently to coat it. Remove each piece from the mixture  and bread on all sides in the panko. Deep fry at 350°F (175°C) until golden brown. Serve with the Korean “Bulldog” Sauce.

Korean “Bulldog” Sauce

Makes approximately 2 1/4 cups (560 mL)

1/2 cup (125 mL/105 g) Worcestershire sauce
1/2 cup (125 mL/125 g) water
1/4 cup (60 mL/50 g) gochuchang
1/4 cup (60 mL/60 g) soy sauce
1 Tbsp (15 mL/8.7 g) apple cider vinegar
1/4 cup (60 mL/50 g) brown sugar
4 (40 g) pitted prunes
1/2 cup (125 mL/60 g) peeled, diced apple
1/8 tsp (6 mL/.6 g) ground allspice
1/4 tsp (1 mL/1.25 g) sea salt
4 (24 g) dried shiitake mushrooms

In a pot, combine the Worcestershire sauce to the brown sugar and mix until smooth. Add the remaining ingredients. Bring to a boil, turn down the heat and simmer gently for 10 minutes. Remove from the heat and cool. Refrigerate covered, overnight. Remove the shiitake mushrooms, squeezing out the absorbed liquid into the sauce. Discard the mushrooms or save them for another use. Puree the sauce until smooth. Store covered, and refrigerated.

Recipe courtesy of Karen Barnaby

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