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Ingredients
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Broccoli Preparation
Breading
Chili Aioli
Cooking
Method
Broccoli Preparation
- 1
Blanching the Broccoli
In a medium pot, bring 1 cup of water to a boil. Add the broccoli florets and 1 tsp of salt. Blanch for 2-3 minutes until vibrant green and slightly tender. Drain and set aside.
Breading
- 2
Preparing the Breading Station
Set up a breading station with three shallow dishes. In the first dish, place 1 cup of all-purpose flour. In the second dish, beat 1 large egg. In the third dish, combine 1 cup of panko breadcrumbs, 2 tbs of sesame seeds, and 1 tsp of black pepper.
- 3
Breading the Broccoli
Take each blanched broccoli floret and dip it in the flour, coating it evenly. Next, dip it into the beaten egg, allowing excess to drip off. Finally, roll the floret in the panko mixture, pressing gently to adhere. Set aside on a plate.
Chili Aioli
- 4
Making the Aioli
In a small bowl, mix together 1 cup of mayonnaise, 2 tbs of chili paste, 2 minced garlic cloves, and 1 tbs of lemon juice. Stir well and season with salt to taste. Refrigerate until ready to serve.
Cooking
- 5
Frying the Broccoli Katsu
In a large skillet, heat 1 cup of vegetable oil over medium heat. Once hot, carefully add the breaded broccoli florets in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
