Chicken Katsu, deep-fried crumbed Chicken fillet, is very popular in Australia. They are often served with Tomato based sauce and cheese. I want to introduce a Sesame Miso Sauce for you to try. As I always eat it with Rice, I made it into a Rice Bowl dish. This is a very popular dish in Japan.
Makes
2 Servings
Ingredients
300g Chicken Breast Fillets
Salt and Pepper
Plain Flour
1/2 Egg
Panko Breadcrumbs
Oil for frying
2 Servings warm Cooked Rice
1 to 2 Cabbage Leaves *finely sliced
Sesame Miso Sauce
1 tablespoon Toasted Sesame Seeds *ground
2 tablespoons Miso *Red Miso OR darker colour Miso recommended
1 tablespoon Sugar
2 tablespoons Mirin
1 teaspoon Soy Sauce *optional, depending on the type of Miso you use
Method
- To make ‘Sesame Miso Sauce’, combine all ingredients in a small heat-proof bowl, heat in the microwave for 20 to 30 seconds. Mix well and set side. *Note: Alter the amount of Sugar to suit your taste.
- Slice Chicken Breast Fillets in half and make them even thickness by flattening the thick parts using a meat mullet or something.
- Season with Salt and Pepper, and coat with Flour. Then dip in beaten Egg, and finally coat with Panko Breadcrumbs.
- Heat Oil to 170℃ and fry until golden and cooked through, place on a rack and drain the oil. Then cut into bite-size pieces.
- Half fill a bowl with warm Cooked Rice, cover with finely sliced Cabbage, place Chicken Katsu, and spoon the Sesame Miso Sauce over the Chicken.
- *Note: Find other sauces for Chicken Katsu
Comments
Vanessa
19/03/2026
Dear Hiroko,
a friend of mine from Tokyo brought me a few kitchen gadgets from Japan. One of them was a cabbage peeler which resulted in me buying one big head of cabbage to cook one or two of your recipes. That decision made me later realise that I was vastly underestimating for how long I’d involuntarily have to make cabbage part of my eating schedule. Luckily, your site has been full of recipes revolving around this specific vegetable, so I thank you so much for saving my taste-buds from having to eat the same dish over and over again. One dish I’d gladly revisit over and over again was this one though! I unfortunately didn’t have the time to make the Chicken Katsu from scratch, because life has been too hectic, but I realised that my favourite lazy version – Dinosaur Chicken Nuggets – are a possible addition. The miso sauce turned out to be a little difficult at first, because the red miso I use (Hikari Miso Maruyu Yuki) is quite rough in texture and very high in salt content – which didn’t allow me to add further liquid like soy sauce. I started mixing it with white miso (Takeya Shio Hikaeme Miso) and started coating the cabbage with the sauce evenly before plating it instead of spreading it onto the meat. Surprisingly the salt content within the miso started initiating the process of osmosis within the cabbage, which resulted in moisture that in turn would let me coat the cabbage more evenly until it had a silky feel to it. I feel like my approach is definitely the non-aesthetic experimental student budget version of it, but boy oh boy, i’ve been craving this dish so often, I ate it a whopping number of five times already. I’ll promise to properly redo the entire recipe as soon as I find a smoother red miso version in the shops, but for now, I’m very happy to have, again, been inspired by your blog! Hope you are doing well! Greetings from Berlin, Vanessa
Hiroko
20/03/2026
Hi Vanessa. Thank you for your comment. I’m so happy to know my recipes are helping you to enjoy cooking. I use ‘Hanamaruki’ brand Japanese Miso Paste, Red and White, and they are smooth type and can be used for a variety of dishes. Most Asian grocery stores in Melbourne sell them, so they must be popular.