Breadfruit katsu is a popular entrée in the Hawaiian islands. The breadfruit is sliced, battered and fried to make a crispy golden exterior. Inside the katsu stays pillowy soft, making for an interesting flavor and texture combination. When served hot with a sweet sauce and steamed rice, it's an unsung culinary hero of Hawaii cuisine!
- - 1 large breadfruit
- - 2 cups all-purpose flour
- - 2 eggs beaten
- - 1 cup panko breadcrumbs
- - Salt and pepper to taste
- - Vegetable oil for frying
- Preheat the oven to 350 degrees F. Peel the breadfruit and cut into 1/2 inch thick slices.
- Place the flour in a shallow dish and season with salt and pepper. Beat the eggs in a separate shallow dish. Place the panko breadcrumbs in a third shallow dish.
- Dip each slice of breadfruit into the flour, then egg, then panko crumbs until fully coated.
- Heat vegetable oil in a large skillet over medium heat until it reaches 350 degrees F on a deep fry thermometer (or until it sizzles when you drop a bit of batter into it).
- Fry the breadfruit slices for 3 minutes per side or until golden brown and crispy on both sides. Transfer to a baking sheet lined with parchment paper and bake for 10 minutes or until cooked through.
- Serve hot with your favorite dipping sauce!