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Simmered Vegetable Tempura with Soft Egg
Deeply satisfying Vegetable Tempura with Soft Egg, bright with acid and fresh herbs.
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Shoyu Chicken Katsu with Pickled Ginger
Shoyu Chicken Katsu with Pickled Ginger -- bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb chicken katsu
- a pinch soy sauce
- 4 oz dashi
- 1/4 cup mirin
- 2 tbsp scallions
- 1 cup toasted sesame seeds
- 3 cloves fresh ginger
- to taste flaky salt
Method
Step by step
- Pat the chicken katsu dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the chicken katsu, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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