For Japanese food lovers, Katsu is a staple. A thinly pounded chicken breast is coated in crunchy yet light, Japanese-style breadcrumbs, called Panko.
Tonkatsu is another version, instead using thinly pounded pork cutlets. Either one is a great hit in my home. What makes Katsu different from the rest of the chops is the sauce, rightfully named, you guessed it, Katsu sauce.
This recipe shows you how simple it is to make Katsu Sauce at home and re-created a Japanese restaurant favorite at home.
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1) Take a bowl and add 1 cup of natural ketchup, 1/4 cup soy sauce, 2 tablespoons of rice bran vinegar, 1/2 tablespoon garlic powder, 1/2 teaspoon ground ginger, and 1/2 teaspoon of Worcestershire sauce. Whisk them together.
2) Take 4 eggs in a bowl and beat them.
3) Sprinkle some salt and pepper over the chicken breast.
4) Dip the chicken in the beaten egg mixture and coat with the bread crumbs. Again dip the chicken in egg and put in the bread crumbs.
5) Heat the skillet on medium heat and add little olive oil.
6) Put the chicken into the oil and fry on medium heat.
7) Take 1/3 cup of miso paste, 2 tablespoons of rice bran vinegar,
2 teaspoons salt and some pepper in a bowl.
8) Drizzle little olive oil and mix them well.
9) Add 1 packet of coleslaw to the dressing.
10) Add the organic soy beans to the dressing. Add little lemon juice. Mix them well.
11) Put the dressing in the refrigerator.
12) Take out the chicken from the pan and cut into strips.
13) Serve the chicken with white jasmine rice along with homemade dressing.