Chicken Katsu with Black Garlic Tonkatsu Sauce
Chicken Katsu with Black Garlic Tonkatsu Sauce
Ingredients
For the Nori Miso Emulsion
- 1 large egg
- 1 tablespoon soy sauce
- 1 white miso paste
- 1/2 nori sheet, torn into small pieces
- 1/2 cup neutral oil, such as canola or vegetable
For the Black Garlic Tonkatsu Glaze
- 2 tablespoons unsalted butter
- 4 black garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon cold unsalted butter, cut into small cubes
For the Chicken Katsu
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups neutral oil, for frying, such as canola or vegetable
- 1/2 teaspoon flaky sea salt, as needed
For the Brown Buttery Rice
- 4 tablespoons unsalted butter
- 3 cups cooked short-grain rice, warm
For Garnish
- 1/4 teaspoon nori, powdered
Instructions
- 1
Prepare the Nori Miso Emulsion: In a tall measuring cup, combine the egg, soy sauce, and white miso paste. Blend with an immersion blender until smooth. Add the torn nori pieces and continue blending. Slowly stream in the neutral oil while blending until a creamy, glossy emulsion forms. Set aside.
⏱️ 10 min
- 2
Prepare the Black Garlic Tonkatsu Glaze: In a small saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the smashed black garlic cloves and tomato paste, cooking for 2-3 minutes until fragrant. Stir in the granulated sugar, Worcestershire sauce, soy sauce, and rice vinegar. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken. Remove from heat and swirl in the cold butter cubes until fully incorporated and the glaze is smooth and glossy. Set aside, keeping warm.
⏱️ 10 min
- 3
Prepare the Chicken Katsu: Place each chicken breast between two sheets of plastic wrap. Using a meat tenderizer or the flat side of a heavy pan, pound the chicken breasts until they are about 1/2 inch thick and even in thickness. Season lightly with salt and pepper.
⏱️ 10 min
- 4
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs in a third shallow dish. Dredge each pounded chicken breast first in flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, thoroughly coat the chicken in panko breadcrumbs, pressing gently to ensure they adhere well.
⏱️ 10 min
- 5
Fry the Chicken Katsu: Heat 3 cups of neutral oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place one or two breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350
- 6
Remove the cooked katsu from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with flaky sea salt. Repeat with any remaining chicken.
⏱️ 5 min
- 7
Prepare the Brown Buttery Rice: In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Cook the butter, stirring occasionally, until it sizzles, then foams, and finally, the milk solids at the bottom turn golden brown and smell nutty. Watch carefully to prevent burning.
⏱️ 5 min
- 8
Immediately pour the brown butter (including the browned solids) over the warm cooked rice. Fold gently to evenly coat the rice. Keep warm.
⏱️ 5 min
- 9
Assemble and Plate: On each serving plate, spread a spoonful of the black garlic tonkatsu glaze. Place a ring mold (if using) on top of the glaze and fill it with a portion of the brown buttery rice, gently pressing down. Carefully remove the ring mold.
⏱️ 5 min
- 10
Slice the chicken katsu into 1-inch thick strips. Arrange the sliced katsu artfully on top of the brown buttery rice. Squeeze small dots of the nori miso emulsion onto the katsu. Finish with a light dusting of powdered nori.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Katsu with Black Garlic Tonkatsu Sauce
Ingredients
For the Nori Miso Emulsion
- 1 large egg
- 1 tablespoon soy sauce
- 1 white miso paste
- 1/2 nori sheet, torn into small pieces
- 1/2 cup neutral oil, such as canola or vegetable
For the Black Garlic Tonkatsu Glaze
- 2 tablespoons unsalted butter
- 4 black garlic cloves, smashed
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon cold unsalted butter, cut into small cubes
For the Chicken Katsu
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3 cups neutral oil, for frying, such as canola or vegetable
- 1/2 teaspoon flaky sea salt, as needed
For the Brown Buttery Rice
- 4 tablespoons unsalted butter
- 3 cups cooked short-grain rice, warm
For Garnish
- 1/4 teaspoon nori, powdered
Instructions
- 1
Prepare the Nori Miso Emulsion: In a tall measuring cup, combine the egg, soy sauce, and white miso paste. Blend with an immersion blender until smooth. Add the torn nori pieces and continue blending. Slowly stream in the neutral oil while blending until a creamy, glossy emulsion forms. Set aside.
⏱️ 10 min - 2
Prepare the Black Garlic Tonkatsu Glaze: In a small saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the smashed black garlic cloves and tomato paste, cooking for 2-3 minutes until fragrant. Stir in the granulated sugar, Worcestershire sauce, soy sauce, and rice vinegar. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken. Remove from heat and swirl in the cold butter cubes until fully incorporated and the glaze is smooth and glossy. Set aside, keeping warm.
⏱️ 10 min - 3
Prepare the Chicken Katsu: Place each chicken breast between two sheets of plastic wrap. Using a meat tenderizer or the flat side of a heavy pan, pound the chicken breasts until they are about 1/2 inch thick and even in thickness. Season lightly with salt and pepper.
⏱️ 10 min - 4
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another shallow dish, and the panko breadcrumbs in a third shallow dish. Dredge each pounded chicken breast first in flour, shaking off any excess. Then dip it into the beaten egg, allowing any excess to drip off. Finally, thoroughly coat the chicken in panko breadcrumbs, pressing gently to ensure they adhere well.
⏱️ 10 min - 5
Fry the Chicken Katsu: Heat 3 cups of neutral oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place one or two breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350 - 6
Remove the cooked katsu from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Immediately sprinkle with flaky sea salt. Repeat with any remaining chicken.
⏱️ 5 min - 7
Prepare the Brown Buttery Rice: In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Cook the butter, stirring occasionally, until it sizzles, then foams, and finally, the milk solids at the bottom turn golden brown and smell nutty. Watch carefully to prevent burning.
⏱️ 5 min - 8
Immediately pour the brown butter (including the browned solids) over the warm cooked rice. Fold gently to evenly coat the rice. Keep warm.
⏱️ 5 min - 9
Assemble and Plate: On each serving plate, spread a spoonful of the black garlic tonkatsu glaze. Place a ring mold (if using) on top of the glaze and fill it with a portion of the brown buttery rice, gently pressing down. Carefully remove the ring mold.
⏱️ 5 min - 10
Slice the chicken katsu into 1-inch thick strips. Arrange the sliced katsu artfully on top of the brown buttery rice. Squeeze small dots of the nori miso emulsion onto the katsu. Finish with a light dusting of powdered nori.
⏱️ 5 min