Recipe of Favorite Chicken Katsu Rice Bowl with Sesame Miso Sauce
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The variety of servings that can be served to make Chicken Katsu Rice Bowl with Sesame Miso Sauce is 2 Servings. So make sure that this portion is enough to serve for yourself and the one you love family.
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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.
Components and spices that have to be Get to make Chicken Katsu Rice Bowl with Sesame Miso Sauce:
- 300 g Chicken Breast Fillets
- Salt and Pepper
- Plain Flour
- 1/2 Egg
- Panko Breadcrumbs
- Oil for frying
- 2 Servings warm Cooked Rice
- 1-2 Cabbage Leaves *finely sliced
- Sesame Miso Sauce
- 1 tablespoon Toasted Sesame Seeds *ground
- 2 tablespoons Miso *Red Miso OR darker colour Miso recommended
- 1 tablespoon Sugar
- 2 tablespoons Mirin
- 1 teaspoon Soy Sauce *optional, depending on the type of Miso you use
Instructions to make to make Chicken Katsu Rice Bowl with Sesame Miso Sauce
- 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.
- Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.
- Season with Salt and Pepper, and coat with Flour. Then dip in beaten Egg, and finally coat with Panko Breadcrumbs.
- 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.
- 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.
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