Sesame Chicken & Tonkatsu (d) Recipe
Served with Salad, Rice, Miso Soup (Dine In Only)
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Ingredients
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Sesame Chicken
Tonkatsu
Salad
Rice
Miso Soup
Method
Sesame Chicken
- 1
Marinate the Chicken
In a bowl, mix the soy sauce, sesame oil, honey, minced garlic, and grated ginger. Add the boneless chicken thighs, ensuring they are well coated in the marinade. Cover and let marinate for at least 30 minutes.
- 2
Cook the Chicken
Heat a pan over medium heat. Add the marinated chicken thighs and cook for about 6-7 minutes on each side or until fully cooked. Remove from heat and sprinkle with sesame seeds and chopped spring onions before serving.
Tonkatsu
- 3
Prepare the Pork
Season the pork loin cutlets with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- 4
Bread the Pork
Dredge each cutlet in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 5
Fry the Pork
In a deep pan, heat the oil over medium-high heat. Fry each breaded cutlet for about 4-5 minutes on each side until golden brown. Remove and drain on paper towels.
Salad
- 6
Prepare the Salad
In a bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, and julienned carrot. Toss lightly with sesame dressing just before serving.
Rice
- 7
Cook the Rice
In a pot, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.
Miso Soup
- 8
Prepare the Soup
In a pot, bring water to a boil. Add miso paste and stir until dissolved. Add cubed tofu, dried seaweed, and sliced green onions. Simmer for 5 minutes before serving.
