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Katsu

seijoed

Pork shoulder Katsu - had to show the family what we got in Seattle.

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fisher23

Looks great ! How long did you SV it?

seijoed

24h, 58c

seijoed

I asked Grant and Ben, then just pressed and chilled. Salted / Msg and then dredged, I fried at 330F

fisher23

Grant told me it was a recipe they were developing, at least the sauce...it was amazing....

seijoed

Sauce, yes - I just used bulldog tonkatsu sauce

HammeredChef_DEFINITELY_does_NOT_work_at_22134

damn that was good, especially with the Pinot....

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