Spicy Miso Chicken Katsu

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
Servings 2
Author Connie Veneracion


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

To complete the dish


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.

Make the salad

  • Place the shredded cabbage in a mixing bowl. Sprinkle with a little salt. Add the Japanese mayo and sesame seed oil. Toss to moisten every sliver of cabbage.

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.