Zucchini Cotoletta and Tare Katsudon
ID: 0e329171...
This is a Cotoletta (cutlet) made by breading and deep-frying zucchini until crispy. You can enjoy the natural flavors simply with salt and lemon, or turn it into a delicious 'Tare Katsudon' (sauce-based cutlet bowl) by drizzling a sweet and savory reduction over a bowl of rice.
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🍳 Cooking Flow
Cut the zucchini into sticks. → Coat lightly in the order of flour, egg, and breadcrumbs. → Deep-fry in 1cm of oil until golden brown. → Make the sauce by simmering dashi, mirin, sugar, and soy sauce in a pot until reduced by half. → Place the zucchini over rice and drizzle generously with the sauce.
Cooking Steps
Brief Cooking Order
Cut the zucchini into sticks. → Coat lightly in the order of flour, egg, and breadcrumbs. → Deep-fry in 1cm of oil until golden brown. → Make the sauce by simmering dashi, mirin, sugar, and soy sauce in a pot until reduced by half. → Place the zucchini over rice and drizzle generously with the sauce.
Introduction
This is a Cotoletta (cutlet) made by breading and deep-frying zucchini until crispy. You can enjoy the natural flavors simply with salt and lemon, or turn it into a delicious 'Tare Katsudon' (sauce-based cutlet bowl) by drizzling a sweet and savory reduction over a bowl of rice.
Step 1
Trim both ends of the zucchini and cut lengthwise into sticks.
Step 2
Crack the egg into a tray and beat well. Pour enough frying oil into a pot to reach a depth of about 1cm.
Step 3
Lightly dust the zucchini sticks with flour, dip them into the beaten egg, and then coat thinly with panko breadcrumbs.
Step 4
Fry the zucchini in the prepared oil. Fry until the breading is golden brown, then drain the excess oil. You can serve them as is with a side of salt and lemon if preferred.
Step 5
[Making the sauce] In a separate pot, combine 200ml of katsuobushi dashi, 40ml of mirin, 1 tbsp of sugar, and 40ml of soy sauce. Bring to a boil and simmer until the total volume is reduced by half.
Ingredients List
Important Notes
💡 Do not coat the zucchini too thickly with breadcrumbs; applying a thin layer preserves the juicy texture of the zucchini for a delicious result.
💡 Adjust the length of the zucchini to match the size of your frying pan.
💡 Simmer the sauce until it reduces by half to develop a rich, syrupy consistency that pairs perfectly with rice.
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