In Japanese, tori implies chicken, katsu is a method for naming browned bread with a bit of meat filler (English called cutlet), and wear is an approach to call rice dish with another salty dish on it.
2 bits of chicken bosom
Salt and pepper
1/2 tsp garlic powder
1/2 tbs shellfish sauce
2 tbs wheat flour
1 egg, whisked
Dry the chicken. Sprinkle some salt and pepper uniformly over the meat. Add garlic and clam sauce to, marinate for 15-20 minutes.
Spread each bit of meat with a slender layer of flour, plunge the meat in an egg bowl and move over the plate of the espresso powder equitably.
Warmth the oil on a non-stick container, put the meat in until it is cooked on the two sides. (Chicken bosom rushes to be cooked, just around 5 – 6 minutes. Cooking for a really long time will make it dry and friable.
Cut the meat into little pieces and put the meat over the hot rice bowl, sprinkle the sauce.
* Directions for the sauce:
1 glass dashi juices
4 tbs Japanese soy sauce
2 tbs sugar
3 eggs, whisked
=> Mix all fixings – aside from eggs – in a little pan and bubble. Remove it from the stove, gradually pour the eggs and mix softly so the eggs are not cooked into pieces that the blend will end up rich.