Recipe information
Make Katsu in just 30m. Served with Soho slaw house made Katsu sauce
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Ingredients
General
Katsu
Soho Slaw
House Made Katsu Sauce
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.
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