Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as 驚きの柔らかさ！おろしぽん酢☆チキンカツ

Amazingly Tender! Grated Daikon & Ponzu Chicken Katsu

Name: Amazingly Tender! Grated Daikon & Ponzu Chicken Katsu
Yield: Serves 4 servings
Ingredients: 2 chicken breasts (about 1.3 lbs or 600 grams); 1 tablespoon sake (or dry white wine); 1 teaspoon sugar; 1/4 teaspoon salt; as needed Grated daikon radish,; About 8 shiso leaves; 2 myoga (Japanese ginger); Vegetable oil, for frying; 1 egg; 8 tablespoons all-purpose flour (about 60 grams); 5 tablespoons water (about 75 ml); as needed Panko breadcrumbs,; 6 tablespoons ponzu sauce (about 90 ml); 4 tablespoons water (about 60 ml)

ほっこり～の @cook_40044575

Even though it's made with chicken breast, it's incredibly tender! The secret is in the prep work. Enjoy with grated daikon, herbs, and ponzu, or try it with tonkatsu sauce if you prefer.

Recipe Background:
I usually eat chicken katsu with grated daikon and ponzu, but I wanted something even lighter, so I added shiso leaves and myoga ginger. Sometimes regular ponzu can taste too strong, so I diluted it with water to make it milder, similar to store-bought mild ponzu.

Even though it's made with chicken breast, it's incredibly tender! The secret is in the prep work. Enjoy with grated daikon, herbs, and ponzu, or try it with tonkatsu sauce if you prefer.

ほっこり～の @cook_40044575

Even though it's made with chicken breast, it's incredibly tender! The secret is in the prep work. Enjoy with grated daikon, herbs, and ponzu, or try it with tonkatsu sauce if you prefer.

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Ingredients

Serves 4 servings

2chicken breasts (about 1.3 lbs or 600 grams)
1 tablespoonsake (or dry white wine)
1 teaspoonsugar
1/4 teaspoonsalt
as neededGrated daikon radish,
About 8 shiso leaves
2myoga (Japanese ginger)
Vegetable oil, for frying
Easy 2-step coating (ID:18940209)
1egg
8 tablespoonsall-purpose flour (about 60 grams)
5 tablespoonswater (about 75 ml)
as neededPanko breadcrumbs,
Mild ponzu (mix ponzu and water in a 3:2 ratio)
6 tablespoonsponzu sauce (about 90 ml)
4 tablespoonswater (about 60 ml)

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Steps

1

[Easy 2-Step Coating]
Crack the egg into a bowl and beat it with chopsticks. Add the flour and water, and mix until smooth with no lumps.
2

If the batter is too thick, add a little more water. If it's too thin, add a bit more flour to adjust the consistency.
3

Cut each chicken breast in half to make 4 pieces total. Score the surface with a knife to even out the thickness.
4

Rub the sake, sugar, and salt into the chicken pieces and let them sit for a bit.
5

This step is the secret to making the chicken breast tender!
6

Dip both sides of the chicken into the batter from step 1, then coat with panko breadcrumbs.
7

Fry the coated chicken in preheated oil until golden brown.
8

Once cooked, cut the chicken katsu into bite-sized pieces and arrange on a plate.
9

Top the chicken katsu with grated daikon, thinly sliced shiso, and thinly sliced myoga. Drizzle with the mild ponzu sauce.
10

You can use undiluted ponzu if you prefer a stronger flavor.
11

☆June 18, 2014
This recipe became popular! Thank you so much to everyone who tried it and shared their feedback.
12

◆More Tender Chicken Breast Recipes:
'Juicy Fried Chicken with Chicken Breast on a Budget' (ID:19333912)
13

'Tender & Juicy Salt Karaage with Chicken Breast' (ID:18617127)
14

'Highly Praised Sauce! Original Tender Chicken Breast Yu Lin Chi' (ID:17853736)
15

If you change the sauce from recipe 13...
'Surprisingly Tender! Chicken Breast Chicken Nanban' (ID:19721076)
16

'Summer Special: Tender Chicken Breast Simmered in Vinegar' (ID:18659342)

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Cooksnaps

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ほっこり～の @cook_40044575

Published in the US on September 28, 2025 14:01

スーパーで手軽に買える食材を使い、安くて簡単な料理を作ることが好きな主婦です。2010年、子供が下宿を始めたことをきっかけに『下宿生応援レシピ』などでクックパッドを始めました。その後、鶏むね肉を柔らかく&鶏もも肉をぷりぷりジューシーにする方法、フライパンの底から5mmや1cmの油で唐揚げやフライを作る方法、パン作り、フライパンケーキなどなど…色々なものに興味を持ちながら日々の料理をしておりました。今では、孫が食べやすいものはどんなものかなぁ…と考えるようになり、月日の流れを感じます。今後も、食べた人に笑顔になってもらえるよう、私自身も楽しく料理を続けていけたらなと思っております。とうぞ、よろしくお願いいたします。　　　ほっこり〜の　　　　　　