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Ingredients
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General
Katsu
Soho Slaw
House Made Katsu Sauce
Method
Katsu Preparation
- 1
Prepare the Protein
Pound the chicken, pork, or tofu slices to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- 2
Bread the Protein
Coat each piece first in flour, then dip into beaten eggs, and finally dredge in panko breadcrumbs until evenly coated.
- 3
Fry the Katsu
Heat a frying pan over medium heat with enough oil to shallow-fry. Once the oil is hot (about 350°F / 175°C), place the breaded pieces into the oil. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on a paper towel-lined plate.
- 4
Slice and Set Aside
Allow the katsu to rest for 2-3 minutes, then slice into strips just before serving.
House Made Katsu Sauce
- 5
Combine Sauce Ingredients
In a bowl, mix together Worcestershire sauce, ketchup, soy sauce, sugar, and a pinch of ground ginger. Stir until sugar is dissolved and the sauce is smooth.
- 6
Adjust Seasoning
Taste and adjust with more soy sauce or sugar as needed to balance flavor. Set aside until ready to serve.
Soho Slaw
- 7
Prepare the Vegetables
Shred green and red cabbage thinly. Julienne carrots and slice scallions. Combine all the vegetables in a large mixing bowl.
- 8
Make the Dressing
In a separate bowl, whisk together rice vinegar, sesame oil, a small amount of soy sauce, sugar, and a pinch of salt. Mix until sugar is dissolved.
- 9
Toss the Slaw
Pour the dressing over the vegetables and toss thoroughly to coat. Let sit for 10-15 minutes for flavors to blend before serving.
Plating
- 10
Assemble the Dish
Place a portion of Soho slaw on a plate. Arrange the sliced katsu over or beside the slaw. Drizzle house made katsu sauce on top or serve on the side for dipping.