Tonkatsu Chicken Thighs
The onset of spring is the perfect time to do some “spring cleaning” in your kitchen — not necessarily to throw things out (if they’re still good), but to think up of new ways to add more items to your resumenu (resume + menu).
I had this big bottle of Tonkatsu sauce staring at me when I did my ref inventory so I had to come up with a dish that could use this smoky sweet Japanese sauce.
So here it is, my new concoction: Chicken wings cooked in Tonkatsu sauce.
2 pcs, chicken thigh (or breasts), boiled
1 cup water
1/2 cup Tonkatsu sauce
1 tbsp, powdered chicken broth base
Salt and pepper to taste
1 tsp sesame seeds
1 tsp chopped green onions
1 cup baby spinach, blanched
Bring water to a slight boil in a large wok. Add broth base. Reduce heat. Stir. Add Tonkatsu sauce and let the mixture simmer before adding boiled chicken thighs. Add salt and pepper to taste. Continue to cook until most of the liquid has evaporated. Remove from heat. To serve, spread blanched spinach on a plate. Place chicken thighs on top of the spinach. Pour the remaining sauce over the chicken and sprinkle sesame seeds and onions over them.