I have always been intrigued with cultures. I love how the way people eat, live, talk, pray, etc. is so highly influenced by where they grew up. I grew up in Georgia and my parents in North Carolina. Our culture is southern. We eat fried food, love front porches, drink sweet tea and spend a lot of time together on Sundays.

Blake grew up in Georgia too but his mom is from Michigan. She has lived in the south for a long time, but it is interesting to see how Blake and I are different just because his mom was from Michigan. You know the stuff inside the turkey on Thanksgiving? Blake calls it stuffing. I call it dressing. Bratwurst’ were a part of Blake’s childhood where I only knew of hot dogs. They are just little things, but they are interesting to me.

In Japan, slurping your soup and noodles is a compliment to the chef. This has started some pretty heated conversations in the Foster household.

Me- “Blake STOP slurping!”

Blake- “I am trying to compliment you, babe.”

Me- “I am not Japanese, so stop!”

Blake- “Still.”

“Still.” will always win an argument. Be the first to say it!

Anyway, the point about cultures is that we all have comfort food based on our likings, upbringings and cultures. Chicken Katsu with Tamago Omelets and Miso soup is definitely a Japanese comfort food for us. Every time we make this for friends, they ask for it again and again. Enjoy

Chicken Katsu and Tamago Omlete

Serves 2

Total Price- $2.11

Total Price per person- $1.06

Average Retail Price- $4.91

Total Savings- $2.30

-5 eggs

-2 tbsp mirin (see photo)

-1 tbsp soy sauce

-2 tsp sugar

-2 tsp rice wine vinegar

-1 tbsp oil

-2 tbsp white Miso (see photo)

-2 tsp Dashi powder

-3 cups water

-1/2 cup cubed tofu

-2 green onions diced

-2 chicken breasts, butterflied/pounded to 1/2 inch

-1 cup Panko breadcrumbs

-1 sheet dried seaweed

-Katsu Sauce (see photo)

1. Mix eggs, Mirin, soy sauce, sugar, and rice wine vinegar

2. Set aside about 1/2 cup of the egg mixture.

3. Heat 1/2 the oil large sauté pan over med-high heat

4. Add 1/6 the egg mixture to the pan and spread thin across the saute pan

5. Fold/roll the egg mixture in 1 inch portions and continue to roll until 1 inch thick

6. Add another 1/6 of the egg mixture to the pan and spread thin

7. Fold/roll the 1 inch portion of rolled egg, pausing for 10-15 seconds each fold to allow it to cook.

8. Add another 1/6 of the egg mixture and repeat until it is completely rolled and about 1 inch thick and 1 inch tall

9. Set aside.

10. Add the remaining oil to the pan and repeat for the 2nd Tamago Omelet.

11. Cut Tamago Omelet into 1/2″ portions and wrap with strips of dried seaweed if preferred.

12. Heat water in medium sauce pot or microwave

13. Add white Miso, Dashi powder, tofu, and green onion to the water and serve.

14. Preheat the oven to 375 degrees, or heat 1/2 inch of oil in sauté pan over high heat.

15. Dip the chicken in the 1/2 cup egg mixture that was set aside, and then coat in Panko breadcrumbs.

16. Place on a pan in the oven, or into the oil.

17. If cooking in oven spray with butter spray or drizzle with oil and cook 8-10 minutes per side until chicken is cooked through and bread crumbs are golden brown.

18. If cooking in oil cook roughly 7-8 minutes per side until chicken is cooked through and bread crumbs are golden brown.

Serve with Tamago omelet, Miso soup, a side of Katsu sauce and rice.

SALES USED IN THIS RECIPE

-Boneless, skinless chicken breast- Ingles $1.98/lb

-Tofu- Super H Mart $0.98

-Mirin-Super H Mart $1.00 off

-White Miso- Super H Mart $2.00, and it lasts for a year

Pictures for Reference