Description
Recommended Equipment
- small pan
- mortar & pestle
- medium-sized bowl
- two squeeze bottles
- small pot
- sharp knife
- cutting board
- hand blender
- fine mesh strainer
- plastic wrap
- meat tenderizer
- three shallow bowls for breading
- medium-sized pot
- large pan
- paper towels
- salad spinner
Ingredients
Units
Scale
SESAME SAUCE
- 2 tbsp tahini
- 1 tbsp rice vinegar
- 1.5 tbsp soy sauce
- 1 tbsp mirin
- 1/8 tsp salt
- 1 tbsp white sesame seeds
- 2 tbsp mayonnaise
- 1 tsp sesame oil
- 1 tbsp water
- 1 garlic clove
- 1 tbsp tomato paste
- 1 tsp honey
- 1 tsp white sugar
- 1 tbsp apple cider vinegar
- 100 milliliter cold water
- pinch of salt
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp Hoisin sauce
- 1 tbsp brown sugar
- 4 dried plums
- 1/4 of 1 apple
- 1 tbsp mirin
- 1 centimeter fresh ginger
- 1 garlic cloves
- 400 grams chicken breast
- 1-2 eggs
- 4 tbsp all-purpose flour
- 8 tbsp bread crumbs
- 8 tbsp panko
- clarified butter for frying
- 280 grams jasmine rice
- 350 grams napa cabbage
- optional: 1-2 tbsp Chinese Holy Trinity Oil
- 6 tbsp soy sauce
- 6 tbsp mirin
- 1 tbsp white sugar
- 1/2 tsp dashi powder
- 6 tbsp water
- 4 small yellow onions
- green part of 2 scallions
Instructions
- Sesame Sauce: First, toast the white sesame seeds in a small pan until they turn golden brown, without adding any oil. Transfer the toasted sesame seeds to a mortar and grind them to a semi-coarse consistency. Then, place the sesame in a medium-sized bowl and mix it with tahini, rice vinegar, soy sauce, mirin, salt, mayonnaise, sesame oil, water, and a grated clove of garlic to create a creamy sauce. Pour the sauce into a squeeze bottle and refrigerate.
- Tonkatsu Sauce: In a small pot, mix together tomato paste, honey, sugar, apple cider vinegar, water, and salt, and gently heat the mixture. Meanwhile, cut the dried plums into small pieces and add them to the pot. Peel the apple, cut a quarter of it into small pieces, and add it to the pot along with the other ingredients. Peel the ginger and garlic clove, grate them into the pot, and stir well. Finally, add soy sauce, Worcestershire sauce, hoisin sauce, brown sugar, and mirin. Heat the mixture for a few minutes and bring it to a brief boil until the sugar dissolves and the apple softens. If your sauce it still too thick, add gradually more water until it reaches your desired consistency. Use a hand blender to puree the sauce until smooth, and if needed, strain it through a fine mesh strainer. Pour the sauce into a squeeze bottle and refrigerate.
- Chicken Schnitzel: If you bought whole chicken breasts, cut them horizontally using a butterfly cut so that you end up with two teardrop-shaped pieces. Place each piece between two layers of plastic wrap and gently and evenly flatten them with a meat tenderizer. Repeat this process with each piece of chicken and set them aside on a plate. Prepare the breading station using three shallow bowls. In the first bowl, place the flour; in the second bowl, beat the eggs; and in the third bowl, mix the breadcrumbs with panko. Dredge each chicken piece in flour, making sure it’s fully coated, then shake off the excess and dip it in the beaten egg, coating both sides. Finally, press the chicken into the breadcrumb-panko mixture, ensuring it’s well-covered on all sides. Set the breaded chicken pieces aside on a plate.
- Rice: Cook the rice according to the package instructions. If you don’t have the instructions, rinse the rice in a medium-sized pot until the water runs clear. Drain the water, then add fresh water in a 1.5:1 ratio to the rice (so, for this recipe, use 420g of water for 280g of rice after rinsing). Place the pot on the stove over high heat and cover with a lid. Once the water comes to a boil, reduce the heat to the lowest setting. Let the rice cook with the lid on for about 15 minutes. The rice is done when you see small, even holes forming between the grains. Leave the pot on the turned-off stove with the lid on.
- While the rice is cooking, heat a large pan for the schnitzel. Add clarified butter or another high-heat oil to the pan and fry the chicken on both sides over medium heat until golden brown. Place the fried schnitzel on paper towels to drain.
- While the chicken is frying, slice the onions for the Tsuyu sauce. Halve the onions and then cut them into thin strips.
- Napa Cabbage: While the chicken is frying, quarter the napa cabbage and slice two quarters into thin strips. Wash them under cold water and spin them dry. Set the cabbage aside. If you’d like to add a special touch, you can drizzle 1-2 tablespoons of my Chinese Holy Trinity Oil over the cabbage and massage it in.
- Tsuyu Sauce: Once the chicken is done frying, remove the remaining fat from the pan and place it back on the stove. Add soy sauce, mirin, sugar, dashi powder, and water to the pan and bring it to a quick boil. Then, add the onions and let it simmer for 5-7 minutes until the onions are soft but still slightly firm.
- Once the Tsuyu sauce is ready, you can start plating. Take four bowls. First, add the rice, then drizzle 1-2 tablespoons of Tsuyu sauce and some onions over the rice. Next, add a handful of napa cabbage on top, and drizzle the sesame sauce over it in a zigzag pattern. Slice the schnitzel into thin strips and place it on top of the cabbage. Finally, drizzle the remaining Tsuyu sauce and onions over the chicken, and finish with a zigzag of Tonkatsu sauce. Optional: garnish with fresh scallions.
- Cook Time: 80 min
