Chicken Katsu & Miso Soup

Tonight Lediya and I decided to prepare a Japanese dinner of chicken katsu (breaded chicken breast) and miso soup (soybean paste soup).


To prepare the chicken katsu:

Pound 4 (1/2 inch thick) chicken breasts to 1/4 inch thickness. Season both sides with salt and freshly ground pepper. Coat with 2 tbsp. flour, then dip into 1 beaten egg and finally coat thoroughly with 1/2 cup panko (Japanese style bread crumbs). Deep fry in 1-inch vegetable oil, heated to 350 degrees Fahrenheit, 3 minutes on each side, or until golden brown. Serve with katsu sauce (Kikkoman brand recommended).

To prepare the miso soup with enoki mushroom:

Boil 2 cups of water, add 2 teaspoons of Hondashi (Japanese fish broth granules), and 2 teaspoons of soybean paste. Bring back to a boil, add desired amount of tofu and enoki mushrooms. Serve hot.