Recipe: Calamari Steak Katsu
Calamari Steak Katsu is a great way to liven up a menu. It combines a familiar dish with a novel protein, making it perfect to people who like to take smaller steps towards trying new foods. Who wouldn't love calamari steak with panko breadcrumbs and drizzled with Katsu sauce?
Katsu is a Japanese dish that originated in the late 1800s. It's also called Tori Katsu when made with chicken or Tonkatsu when it is made with pork. Simple and delicious, the popularity of this dish has spread all around the world.
The Town Dock's calamari steaks are cut from Jumbo Squid, jig caught off the coast of Peru. Our calamari steaks are a favorite of chefs looking to offer more of a unique spin on enduring favorite food. This katsu dish can be enjoyed on its own, with a side of vegetables, a bowl of steaming rice, or remixed into a delicious sandwich. Calamari Steak Katsu the kind of dish that can bring customers back for more, while offering good margins as an appetizer or main course!
Prep time: 15 minutes
Cook time: 8 minutes
Ready in: 23 minutes
1/4 cup ketchup
1/4 cup Worcestershire sauce
1 tbsp. molasses
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar
1 clove garlic, finely grated
For steaks and assembly:
4 The Town Dock Calamari Steaks, thawed
1 cup panko bread crumbs
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/4 cup canola oil
2 green onions, thinly sliced
Sesame seeds, for serving
4 cups cooked long-grain white rice, for serving
1 lemon, cut into wedges
1.For sauce: Combine all ingredients in a small bowl. Set aside for serving.
2. For steaks: Place bread crumbs, flour and eggs in 3 separate shallow bowls. Dip calamari steaks into flour, then into egg, and then bread crumbs, evenly coating each calamari
3. Heat oil in large skillet over medium-high heat. Working in batches, pan-fry calamari steaks until light golden-brown, about 2 minutes per side. Transfer to a paper-towel-lined
plate to let drain. Repeat with remaining calamari steaks. Garnish calamari steaks with green onions and sesame seeds. Serve with sauce, rice and lemon wedges.