It Gets Butter - Chef Billy Green
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It Gets Butter - Chef Billy Green
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In today's episode I got to sit and talk (virtually) with my new friend Chef Billy Green (Chefbilly77 on IG). He's a Le Cordon Bleu Chef and great chat. We talk about international influences in food, bond over noodles, and he opens up about losing a loved one and how he's still processing that. Give a listen and a share, and enjoy his recipe.
Japanese Katsu with Curry
6 x 4-6oz pork ribeye chops (pounded to 1/2" thickness). Flour to dust them, 3 eggs beaten with a touch of salt and 1 tsp of water. Panko breadcrumbs seasoned with onion powder, salt, and white pepper.
Japanese Curry roux with cooked white rice.
Bread your chops in the flour, eggs, then panko. Let sit for 20 min. Shallow fry chops on medium heat until golden brown and cooked through (155 F). Salt immediately upon taking them out of the oil.
Make curry according to package.
Place rice and curry in a bowl. Slice your Katsu into strips and place onto the rice.
Finishing touch would be to drizzle toasted sesame oil onto the rice.
