- Cook rice according to package directions.
- Heat sesame oil in a medium pan over medium heat for 2 minutes. Add vegetables and sauté for 10 minutes, stirring occasionally. Add ¼ cup of katsu sauce and continue to cook for 2 minutes. Cover vegetables with lid to keep warm.
- Heat vegetable oil over medium heat in a heavy pan or sauté pan. While oil heats, slice chicken breast in half through the side to create 2 thinner pieces.
- Add beaten egg to one bowl and use a second bowl to combine panko and sea salt. Blot chicken with paper towel and dunk into egg, shaking off excess, then dredge in panko mixture to coat.
- When oil reaches 350ºF, carefully add both pieces of chicken and fry for 4-5 minutes on each side using tongs to turn. Set chicken aside on a cutting board and cool for 3 minutes before slicing.
- Serve chicken over rice alongside vegetables and drizzle with remaining katsu sauce.
Katsu Chicken Rice Bowl
Yield
Serves 2
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
2 cups dry brown rice
½ tablespoon Kikkoman® Sesame Oil
1 cup broccoli florets
1 cup red cabbage, shredded
½ cup snow peas
½ cup bell pepper, diced
¼ cup + ¼ cup Kikkoman® Katsu Sauce, divided
2 cups vegetable oil
1 boneless, skinless chicken breast (approximately 4 oz)
1 large egg, beaten
⅔ cup Kikkoman® Panko Bread Crumbs
1 teaspoon sea salt
2 tablespoons green onion, chopped
cilantro sprigs, for garnish
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
