Teishoku Chicken Katsu Recipe
Served with Miso Soup, Green Salad and Rice with Furikake
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Ingredients
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Chicken Katsu
Miso Soup
Green Salad
Rice with Furikake
Method
Chicken Katsu Preparation
- 1
Prepare the Chicken
Season the boneless chicken thighs with salt and black pepper on both sides.
- 2
Breading Stations
Set up a breading station with three shallow plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 3
Bread the Chicken
Coat each piece of chicken first in flour, then dip in the egg, and finally dredge in panko breadcrumbs until evenly coated.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium heat. Once hot, add the breaded chicken and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Miso Soup Preparation
- 5
Prepare the Dashi Stock
In a pot, heat the dashi stock over medium heat until it simmers.
- 6
Mix in Miso
In a small bowl, dissolve the miso paste in a ladleful of hot dashi stock, then return it to the pot. Stir well.
- 7
Add Tofu and Seaweed
Gently add the cubed tofu and rehydrated seaweed to the soup. Heat through for 2-3 minutes without boiling.
- 8
Finish with Green Onions
Just before serving, stir in the sliced green onions.
Green Salad Preparation
- 9
Combine Salad Ingredients
In a large bowl, combine the mixed greens, sliced cucumber, and halved cherry tomatoes.
- 10
Dress the Salad
Drizzle sesame dressing over the salad and toss gently to combine.
Rice Preparation
- 11
Serve the Rice
Place the cooked white rice in a serving bowl and sprinkle furikake seasoning evenly over the top.
