- Tightly pack rice into 3-4 inch rounds and fry in oil until golden. Sprinkle with furikake while still warm and set aside to cool.
- Trim chicken to patty size.
- Crack eggs into a bowl and place flour and panko breadcrumbs into 2 more bowls.
- Dip chicken in flour, shaking off excess. Dip in egg and then dip in panko breadcrumbs.
- Deep-fry in 350ºF oil until golden.
- Cool on a wire rack.
- To make slaw, combine ingredients
- To assemble, place katsu on one rice bun, drizzle with Kikkoman Katsu Sauce and top with slaw and other rice bun.
Katsu Burger
Yield
Makes 4 servings
kikkoman products used:
ingredients
2 ⅔ cups cooked sushi rice
Cooking oil
Furikake
4 chicken thighs
1 ½ cups flour
2 eggs
2 cups Kikkoman® Panko Breadcrumbs
¼ cup mayonnaise
2 teaspoons Kikkoman® Soy Sauce
1 teaspoon Kikkoman® Sesame Oil
1 Tablespoon Kikkoman® Ponzu Sauce
1 teaspoon honey
2 cups kale, thinly sliced
½ cup red cabbage, thinly sliced
½ carrot, julienned
Kikkoman® Katsu Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
