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Ingredient
Chicken Katsu Rice Bowl with Sesame Miso Sauce
Introduce
Chef :
Hiroko ListonChicken Katsu Rice Bowl with Sesame Miso Sauce
Chicken Katsu, deep-fried crumbed Chicken fillet, is very popular in Australia. They are often served with Tomato based sauce and cheese. I want to introduce a Sesame Miso Sauce for you to try. As I always eat it with Rice, I made it into a Rice Bowl dish. This is a very popular dish in Japan.
Ingredient
Food ration :
2 Servings
300 g
Chicken Breast Fillets
1/2
Egg
1 tablespoon
Toasted Sesame Seeds *ground
2 tablespoons
Miso *Red Miso OR darker colour Miso recommended
1 tablespoon
Sugar
2 tablespoons
Mirin
Cooking instructions
* Step 1
To make ‘Sesame Miso Sauce’, combine all ingredients in a small heat-proof bowl, heat in the microwave for 20 to 30 seconds. Mix well and set side. *Note: Alter the amount of Sugar to suit your taste.
* Step 2
Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.
* Step 3
Season with Salt and Pepper, and coat with Flour. Then dip in beaten Egg, and finally coat with Panko Breadcrumbs.
* Step 4
Heat Oil to 170℃ and fry until golden and cooked through, place on a rack and drain the oil. Then cut into bite-size pieces.
* Step 5
Half fill a bowl with warm Cooked Rice, cover with finely sliced Cabbage, place Chicken Katsu, and spoon the Sesame Miso Sauce over the Chicken.
Note: if there is a photo you can click to enlarge it
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