Spicy Miso Chicken Katsu
The "cook time" includes the preparation and cooking of the chicken katsu. Follow the link below for the chicken katsu recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
For the spicy miso sauce
- 1 tablespon miso paste
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon sunchang ssamjang (Korean seasoned bean paste)
- 1/4 cup mirin
- 1 teaspoon sugar
- 1/2 teaspoon dashi granules
For the cabbage salad
- 2 cups shredded white cabbage
- pinch salt
- 1 heaping tablespoon Japanese mayo
- tiny drizzle sesame seed oil
Make the sauce
In a small sauce pan, mix together all the ingredients for the sauce.
Over medium heat, bring the sauce to a boil, stirring constantly. Set the heat to medium-low and let the sauce boil gently for another minute. Turn off the heat and set the sauce aside.
Complete the dish
Cook the chicken katsu (get the recipe and instructions).
Transfer the cooked chicken katsu on the chopping board and cut into strips.
Ladle rice into two bowls. Arrange some cabbage salad on one side. Top the rice and cabbage salad with chicken katsu. Drizzle the spicy miso paste over the chicken. Sprinkle in some toasted sesame seeds.
Serve the spicy miso chicken katsu at once.