Chicken Katsu Rice Bowl with Sesame Miso Sauce

Recipe of Favorite Chicken Katsu Rice Bowl with Sesame Miso Sauce

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:

  1. 300 g Chicken Breast Fillets
  2. Salt and Pepper
  3. Plain Flour
  4. 1/2 Egg
  5. Panko Breadcrumbs
  6. Oil for frying
  7. 2 Servings warm Cooked Rice
  8. 1-2 Cabbage Leaves *finely sliced
  9. Sesame Miso Sauce
  10. 1 tablespoon Toasted Sesame Seeds *ground
  11. 2 tablespoons Miso *Red Miso OR darker colour Miso recommended
  12. 1 tablespoon Sugar
  13. 2 tablespoons Mirin
  14. 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

  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.
  2. Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.
  3. Season with Salt and Pepper, and coat with Flour. Then dip in beaten Egg, and finally coat with Panko Breadcrumbs.
  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.
  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.

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