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Japanese
Shoyu Chicken Katsu with Scallion
A Shoyu Chicken Katsu, deeply savory and worth the wait, and served with Scallion.
Japanese
Free recipe
Toasted Chicken Katsu in Dashi Broth
Toasted Chicken Katsu in Dashi Broth -- weeknight-fast but never a compromise.
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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Our Katsu Curry leans on soy sauce and patience: the kind of plate you make on a quiet evening, then finished and Sesame.