{"id":46129,"date":"2017-12-11T17:29:29","date_gmt":"2017-12-11T22:29:29","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46129"},"modified":"2017-12-11T17:29:29","modified_gmt":"2017-12-11T22:29:29","slug":"kuruma-bu-katsu%e8%bb%8a%e9%ba%a9%e3%82%ab%e3%83%84","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46129&lang=en","title":{"rendered":"Kuruma-Bu Katsu
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Katsu typically means “breaded (with Panko) and deep-fried meat” in Japanese.<\/p>\n

Katsu also means “victory” in Japanese, so people like to eat Katsu the night before an important day (e.g., sporting game, exam, etc.).<\/p>\n

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Apparently I don’t use meat since we are on the 100% plant-based diet now, so this “Katsu” was made of one of traditional Japanese ingredients called “Kuruma-Bu”.<\/p>\n

Kuruma-Bu is mainly made of flour and gluten, and because of its texture, it is often used as a fake meat option for vegetarians and vegans.<\/p>\n

To tell the truth, I’ve never had Kuruma-Bu before even when I lived in Japan, and I was so excited to try it.<\/p>\n

(I bought this in Japan when I went back to see my family in May.)<\/p>\n

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The name “kuruma” came from the round shape (“kuruma” means a wheel in Japanese).<\/p>\n

The “Hu (or “Bu” in this case)” typically has a soft texture, but Kuruma-Bu seems to have a bit firmer texture compared to the regular “hu (or “bu”)”, particularly the brown edge.<\/p>\n

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Kuruma-Bu is usually sold dry, so first you need to soak it in flavored liquid in order to bring it back to life and also to add flavor; Kuruma-Bu does not have a very strong flavor itself.<\/p>\n

Then make sure you remove excess liquid so that it won’t splash oil when cooked.<\/p>\n

I used Kikkoman Panko<\/a> for the first time.<\/p>\n

This worked just fine and the result was very pretty.<\/p>\n

But try different brands if you prefer a little coarser crumbs and extra crunchiness.<\/p>\n

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Beautifully fried!<\/p>\n

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Shredded cabbage is a must for any Katsu.<\/p>\n

They go hand in hand like French fries and a burger.<\/p>\n

Same thing (lol).<\/p>\n

\"\"<\/p>\n

Looks good doesn’t it?<\/p>\n

At this point I was dying to try my first Kuruma-Bu Katsu.<\/p>\n

\"\"<\/p>\n

But wait!<\/p>\n

Sauce first.<\/p>\n

It’s a personal preference, but I like ketchup, Japanese worcestershire sauce, Japanese Okonomi sauce, or a mixture of some of these three.<\/p>\n

The Kuruma-Bu Katsu was delicious and I really enjoyed it.<\/p>\n

The texture of the Kuruma-Bu is firm enough and quite satisfying, yet, it’s not so heavy as some of the fake meat.<\/p>\n

I wish I had brought more from Japan.<\/p>\n

Kuruma-Bu is one of those food items that are still rather hard to find in the U.S….<\/p>\n

\"\"<\/p>\n

I’ve made a few dishes using this Kuruma- Bu Katsu.<\/p>\n

Come back soon to see in what other ways I enjoyed it.<\/p>\n","protected":false},"excerpt":{"rendered":"

Katsu typically means “breaded (with Panko) and deep-fried meat” in Japanese. Katsu also means “victory” in Japanese, so people like to eat Katsu the night before an important day (e.g., sporting game, exam, etc.). Apparently I don’t use meat since we are on the 100% plant-based diet now, so this “Katsu” was made of one […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,28,29],"tags":[],"class_list":["post-46129","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=46129"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46129\/revisions"}],"predecessor-version":[{"id":46149,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46129\/revisions\/46149"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}