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Garlic miso stuffed katsudon freshly served
Crispy katsudon served with garlic miso filling

Garlic miso stuffed chicken katsudon

Author: Flavelo
Recipes Main Courses
This recipe puts a twist on classic Japanese fried meat (Tonkatsu). Whilst traditional Katsudon covers a cutlet cooked in egg and onion broth on a bed of rice, here we hide the flavour bomb inside the 'katsu' (cutlet): salty, umami-rich miso paste and fragrant garlic. The contrast of crisp panko crumb and soft, stuffed meat served with rice is a complete, modern Japanese dinner.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Deep frying pan or pot for frying
  • Cocktail sticks or toothpicks
  • Meat mallet (optional)
  • 3 plates for breading

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Cut a deep pocket into the side of the chicken breasts (be careful not to cut all the way through). Mix the miso paste with the crushed garlic, spread inside the meat, then seal with cocktail sticks.

Tip: Hold the knife parallel to the chopping board when cutting the pocket. The saltiness of miso flavours the meat from within.
2 ✓

Bread the meat in the classic way: dredge in flour (shake off excess), dip in beaten egg, finally coat thoroughly in panko crumbs.

Tip: Press the panko onto the meat so it doesn't fall off during frying. Due to its structure, panko absorbs less oil.
3 ✓

Heat plenty of oil (to approx. 170°C), and fry the chicken for 4-5 minutes per side until golden brown and crisp.

Tip: If oil is too hot, the crumb burns but meat stays raw. If too cold, it soaks up oil.
4 ✓

Remove meat, drain on kitchen paper, then slice into strips after resting.

Tip: Resting (2-3 minutes) is essential for juices to settle and the coating to stay crisp.
5 ✓

Serve the sliced meat on top of hot rice, drizzled with Tonkatsu sauce.

Tip: The meeting of rice steam and crispy meat is the essence of the 'donburi' (rice bowl) experience.

Recipe FAQ

What is panko?
Japanese breadcrumbs which are coarser and airier, giving a much crispier coating.
What miso should I use?
White (Shiro) miso is milder and sweeter, red (Aka) miso is saltier and stronger. Both are good, it's a matter of taste.

Ingredients

  • 4 pcs Chicken breast fillets
  • 2 tbsp Miso paste
  • 2 cloves Garlic
  • 100 g Panko breadcrumbs
  • 2 pcs Eggs
  • 50 g Plain flour
  • 4 portions Cooked rice
  • 300 ml Oil (for frying)
  • 1 portion Tonkatsu sauce