1 package gardein chick'n scallopini
1 1/4 cup all-purpose flour, divided
3/4 cup water
1 cup panko breadcrumbs
1 cup canola oil
SIMMERING SAUCE:
2 1/2 cups water
1 packet konbu dashi granules
2 tbsp soy sauce
1 tbsp mirin
1/2 tsp cube fresh ginger, peeled and grated
1/2 tsp garlic, peeled and grated
In a large skillet, combine the simmering sauce ingredients and bring to a boil. Put in the chick'n, cover, and simmer for 15 minutes on each side over medium heat, until all the liquid is absorbed.
Assemble 3 square pans. Fill the first with 1/4 cup flour, the second with 1 cup flour and water to make a thick paste, and the third with breadcrumbs. Dab the chick'n in the dusting flour, flour paste, and roll each piece in bread crumbs. Set aside.
In a small sauce pan, heat oil to 350 F. Slide the breaded chick'n into the oil and deep-fry one at a time for 30 seconds until crisp and golden brown. Drain on kitchen paper and serve hot with shredded cabbage and tonkatsu sauce.
Riken No Msg Konbu Dashi
SB Foods Bottled Grated Ginger
SB Foods Bottled Grated Garlic
Altered from http://theveganronin.blogspot.com/2008/10/tofu-tonkatsu.html
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