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rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Pheasant
  • 500 g Pheasant breast
  • 100 g Tempura flour
  • 500 g Panko breadcrumbs
  • 200 ml Sparkling water
  • 2 g Salt
  • 2 g Pepper
For the Katsu Sauce
  • 10 ml Rapeseed oil
  • 1 Small onion, diced
  • 10 g Mild curry powder
  • 10 ml Chicken stock
  • 30 ml Low sodium soy sauce
  • 30 ml Agave syrup
  • 10 g Miso powder
  • 200 ml Water
  • 10 g Garlic purée
  • 300 ml Coconut milk
  • 5 g Ginger purée
  • 3 ml Concentrated lemon juice
Pheasant Katsu Pheasant Katsu

Pheasant Katsu

A true Japanese classic! Using sparkling water with this recipe will help to aerate the flour, helping produce a crispier finish in the end product.


Cut all the breasts into rouchly 2 cm wide strips, set aside and season.


Put the sparkling water, flour and panko breadcrumbs into three separate bowls. If you like, you can split the water between 2 bowls.


Lay all strips in the water (or the first bowl of water if using 2), then dip each strip into the flour, second water, and then the breadcrumbs. Make sure each strip is thoroughly covered at each stage.


Put the onion, garlic, ginger, curry powder, and miso into a frying pan and sweat for about 5 minutes until the onion is soft, then add the rest of the katsu ingredients and cook until the sauce has a thick and creamy consistency.


Preheat the oil to 170℃ in the deep fryer, or a deep frying pan filled about halfway with oil. Fry the pheasant until golden brown. This should take about 5-8 minutes.


Serve with sticky jasmine rice and the katsu sauce.

Pheasant Katsu Pheasant Katsu

Pheasant Katsu

A true Japanese classic! Using sparkling water with this recipe will help to aerate the flour, helping produce a crispier finish in the end product.

favorite
print
rate
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the Pheasant
  • 500 g Pheasant breast
  • 100 g Tempura flour
  • 500 g Panko breadcrumbs
  • 200 ml Sparkling water
  • 2 g Salt
  • 2 g Pepper
For the Katsu Sauce
  • 10 ml Rapeseed oil
  • 1 Small onion, diced
  • 10 g Mild curry powder
  • 10 ml Chicken stock
  • 30 ml Low sodium soy sauce
  • 30 ml Agave syrup
  • 10 g Miso powder
  • 200 ml Water
  • 10 g Garlic purée
  • 300 ml Coconut milk
  • 5 g Ginger purée
  • 3 ml Concentrated lemon juice

Cut all the breasts into rouchly 2 cm wide strips, set aside and season.


Put the sparkling water, flour and panko breadcrumbs into three separate bowls. If you like, you can split the water between 2 bowls.


Lay all strips in the water (or the first bowl of water if using 2), then dip each strip into the flour, second water, and then the breadcrumbs. Make sure each strip is thoroughly covered at each stage.


Put the onion, garlic, ginger, curry powder, and miso into a frying pan and sweat for about 5 minutes until the onion is soft, then add the rest of the katsu ingredients and cook until the sauce has a thick and creamy consistency.


Preheat the oil to 170℃ in the deep fryer, or a deep frying pan filled about halfway with oil. Fry the pheasant until golden brown. This should take about 5-8 minutes.


Serve with sticky jasmine rice and the katsu sauce.