Crispy Katsu Sauce (Print Version)
# Ingredients:
→ For the Katsu
01 -
1 beaten large egg
02 -
2 boneless chicken breasts or pork chops
03 -
Vegetable oil for frying
04 -
Salt and black pepper (adjust to taste)
05 -
100g panko for extra crunch
06 -
125g plain flour
→ For the Tonkatsu Sauce
07 -
30ml Worcestershire sauce
08 -
60ml ketchup
09 -
15ml soy sauce
10 -
2g garlic powder
11 -
5g Dijon mustard
12 -
15ml mirin (or replace with honey)
→ For the Bowl
13 -
50g finely shredded cabbage
14 -
Toasted sesame seeds (optional garnish)
15 -
400g freshly cooked short-grain Japanese rice
16 -
1 green onion, chopped
# Instructions:
01 -
Sprinkle salt and pepper over the chicken or pork. Coat each piece in flour first. Next, dip into the whisked egg, and finally cover completely with panko crumbs.
02 -
Pour about 1.5cm of vegetable oil into a frying pan and heat over medium. Fry the cutlets for 3-4 minutes per side, ensuring they're golden and cooked inside. Let the oil drip off on paper towels or a wire rack.
03 -
In a small dish, mix ketchup, soy sauce, Worcestershire sauce, garlic powder, mustard, and mirin until it's smooth and blended well.
04 -
Scoop the rice into your bowls. Cut the crispy katsu into strips and place them on top. Pour on some of the sauce and garnish with shredded cabbage, sesame seeds, and green onion.
# Notes:
01 -
For the best taste, use Japanese short-grain rice and authentic mirin. The panko is key to the crunchy coating.