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Shoyu Teriyaki Chicken with Shredded Cabbage
Our Teriyaki Chicken leans on soy sauce and patience: deeply savory and worth the wait, then finished with Shredded Cabbage.
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Toasted Chicken Katsu with Pickled Ginger
Our Chicken Katsu leans on soy sauce and patience: kissed with char and smoke, then finished with Pickled Ginger.
Ingredients
What you'll need
- 1 lb chicken katsu
- 3 cloves soy sauce
- 1 tsp dashi
- 1/2 cup mirin
- 1 tbsp scallions
- 2 tsp toasted sesame seeds
- 1 medium fresh ginger
- to taste a squeeze of citrus
Method
Step by step
- Season the chicken katsu generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the chicken katsu and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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