Patrick Shiroishi’s Chicken Katsu


Chicken thighs
Eggs x 2
Panko flakes
Olive oil
Kikoman katsu sauce

1. remove any fat from the chicken. prepare three bowls: one with flour, one with eggs (crack both and beat in the bowl), and one with panko flakes
2. coat the chicken in flour, shaking off any excess. dip them into the egg and then into the panko flakes until it is well coated on both sides
3. heat a pan with olive oil over medium heat (avoid high!). place chicken in the hot oil, cook about 3-4 minutes per side or until golden brown.
4. serve with rice and dip with katsu sauce!

Carl Michael von Hausswolff’s Hare Steak

First, trap the hare.

Secondly, disembowel.