Miso Sauce Chicken Katsu Rice Bowl

[kezla]

Alright guy's, this ones a banger and actually doesnt take too long to prepare. The recipe will serve two people, but it's so good you probably wont want to share!

Ingredients:
Cooked rice: as needed
Chicken breast: 1 piece (about 300g)
Shredded cabbage: as desired
Mayonnaise: 1 tbsp
Salt & pepper: to taste
Panko breadcrumbs: 5 tbsp
Cooking oil: as needed

Ingredients (Miso Sauce)
Water: 100 ml
Miso: 2 tbsp
Mirin: 2 tbsp
Sugar: 2 tbsp
Tonkatsu sauce or thick Worcestershire sauce: 1 tbsp
Sake: 1 tbsp
White sesame seeds: 1 tbsp

Instructions
1.Slice the chicken breast diagonally into 6 pieces.

2.Place the chicken in a frying pan and season with mayonnaise, salt, and pepper. Rub lightly to coat.

3.Sprinkle panko over the chicken. Add oil and cook over medium heat until both sides are golden and crispy.

4.Wipe away excess oil with a paper towel. Add the mixed miso sauce ingredients and simmer over medium-low heat for 2–3 minutes until slightly thickened.

5.Serve rice in bowls and top with shredded cabbage. Place the chicken katsu on top and drizzle with the sauce.

Note
Try not to move the chicken too much while cooking so the coating stays intact.
Flip it once the breadcrumbs turn golden brown.
Adding a little mustard on the side is also delicious