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Panko-Crusted Pork Tonkatsu with Soft Egg
A Panko-Crusted Pork Tonkatsu, the kind of plate you make on a quiet evening, and served with Soft Egg.
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Miso Chicken Katsu in Dashi Broth
Deeply satisfying Chicken Katsu in Dashi Broth, balanced between sweet, salt and heat.
Ingredients
What you'll need
- 1 lb chicken katsu
- 1 tsp soy sauce
- 1/2 cup dashi
- 1 tbsp mirin
- 2 tsp scallions
- 1 medium toasted sesame seeds
- 1 lb fresh ginger
- to taste good finishing oil
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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