Charles Liu

Based in San Francisco.

Working by day, cooking by night. Recent college graduate who likes cooking, baking, and eating. Started collecting cookbooks.

Stop by for some easy weeknight recipes with the occasional fancier weekend recipes.

Current collection: Back to the Table, Flour, Martha Stewart Cookbook, Momofuku, Naked Chef, Tartine

Photos taken with Olympus E-P2 + Panasonic 20mm f/1.8 lens
Chicken Katsu Ingredients: Pork loins, Panko crumbs, eggs, lots of oil Tenderize pork with mallet if possible, not necessary if you don’t have one Fill a tray/baking dish with Panko crumbs I’ve found 2-3 eggs is enough to coat enough pork loins to feed 3 people. Extrapolate accordingly. Crack 2-3 eggs into a dish/bowl Salt&pepper the pork Dredge pork in egg Cover pork in Panko crumbs Repeat for however many pork loins you have In any pan you have (cast-iron is super great btw), pour enough oil to cover half-way up your pork loins depending on thickness Put pan on stove on medium (if your pan is smoking, it’s way too hot) Put pork loins into oil, flipping when golden brown

Chicken Katsu Ingredients: Pork loins, Panko crumbs, eggs, lots of oil

  • Tenderize pork with mallet if possible, not necessary if you don’t have one
  • Fill a tray/baking dish with Panko crumbs
  • I’ve found 2-3 eggs is enough to coat enough pork loins to feed 3 people. Extrapolate accordingly.
    • Crack 2-3 eggs into a dish/bowl
  • Salt&pepper the pork
  • Dredge pork in egg
  • Cover pork in Panko crumbs
  • Repeat for however many pork loins you have
  • In any pan you have (cast-iron is super great btw), pour enough oil to cover half-way up your pork loins depending on thickness
    • Put pan on stove on medium (if your pan is smoking, it’s way too hot)
    • Put pork loins into oil, flipping when golden brown
Posted on May 14th, 2009