chicken katsu bowls

Ingredients

• 2/3 cup, plus 2 tablespoons tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 2 teaspoons grated ginger
• 2 tablespoons chopped green onions
• 1 teaspoon, plus 3 tablespoons sesame seeds
• 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
• 1 cup Panko
• chili flakes
• 1 bag frozen shelled edamame
• 3-4 cups rice, cooked
• cucumber, avocado, pickled ginger, and nori sheets – for serving

spicy mayo

• 1/3 cup olive oil mayo
• 1 to 2 tablespoons sriracha
• 2 teaspoons soy sauce or tamari
• 1 teaspoon honey

Directions

marinate

• in a medium bowl, combine:
  • 2/3 c. soy sauce.
  • 1 Tbsp. sesame oil.
  • 1 Tbsp. honey.
  • 2 tsp. ginger.
  • 2 Tbsp chopped green onion.
  • 1 teaspoon sesame seeds.
  • ~ chili flakes.
• place the 2 chicken breasts, sliced in half, in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving.
• let the chicken sit 10 minutes.
• place 1 c. panko and 3 tablespoons sesame seeds in a shallow bowl.
• dredge both sides of the chicken through panko, pressing to adhere by using your fist to pound the crumbs in.
• place the chicken on a plate.

cook rice

• as directed

cook chicken

• heat 2 Tbsp. tablespoons of oil in a large skillet over medium-high.
• add the chicken and cook until golden brown, 3-4 minutes.
• flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
• transfer to a cutting board.

cook edamame

• add 1 bag edamame to the skillet, cook until thawed.
• add 2 Tbsp soy sauce.
• cook another minute, then remove from the heat.

make mayo

• combine in a small bowl:
  • 1/3 cup olive oil mayo
  • 1 to 2 tablespoons sriracha
  • 2 teaspoons soy sauce
  • 1 teaspoon honey

assemble - slice the chicken into thin strips. - add the rice and chicken to bowls - top with cucumber, avocado, chicken, pickled ginger, green onions, and nori. - spoon over the spicy mayo and the reserved soy sauce.