Teriyaki Katsu Rice Bowls
Ingredients
- Homemade Teriyaki Sauce
- Makes around 1 cup
- 1/2 cup low sodium soy sauce*
- 1/2 cup water
- 1/3 cup + 1 tbsp coconut sugar (or other sugar of choice)
- 1/2 tsp minced ginger
- 1 tsp minced garlic
- 1 tsp ginger powder (or 1 tsp grated fresh ginger)
- 1 tbsp cornstarch + 2 tbsp water
- Batter
- 1/2 cup flour
- 1 tbsp + 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp sweet paprika powder, optional
- 1/2 cup water
- Breading
- 1 cup japanese breadcrumbs, or more as needed
Preparation
Note: If you have regular soy sauce, feel free to lessen to 1/3 cup and taste as you go since it can get a little salty if using regular soy sauce
In a bowl, mix the corn starch and water
Add in the rest of the ingredients. Mix
Pour the mixture into a saucepan and leave to boil, stirring occasionally
Leave to simmer until the sauce thickens from the cornstarch, around 7 minutes
Turn off heat and set aside. I store mine in a bottle and store it in the refrigerator for future use
Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels
Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu
Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs
Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu
Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat
Let cool for 10-15 minutes then diagonally into 3/4-inch thick strips. Drizzle with some teriyaki sauce and enjoy with rice
