Easy Chicken Katsu Plate with Tangy Slaw
Crispy baked frozen chicken katsu served alongside fluffy white rice and a quick, refreshing cabbage slaw dressed in a tangy Japanese-inspired vinaigrette, crea
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Cooking tools:
- Rice cooker
- Saucepan
- Grater
- Fine-mesh sieve
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Fork
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 6 frozen breaded chicken cutlets (breaded)
- 3 cups white rice (uncooked)
- 6 cups water
- 1/2 head green cabbage (thinly shredded)
- 2 carrots (peeled, shredded)
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1/2 cup Tonkatsu sauce (for serving)
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