Sweet and Savory Chicken Katsu with Grated Daikon Rice Bowl

Name: Sweet and Savory Chicken Katsu with Grated Daikon Rice Bowl
Yield: Serves 2 servings
Cuisine: American
Ingredients: About 2 generous bowls cooked white rice; 8 pieces bite-sized chicken katsu; 1/4 onion (sliced); 3 1/2 tablespoons (50 ml) concentrated noodle soup base (3x strength); 1 tablespoon sugar; 1 tablespoon mirin (sweet rice wine); 1 tablespoon soy sauce; 2 -inch piece daikon radish (about 2 inches long); as needed Chopped green onion,; 2/3 cup water (150 ml)

ホトちゃんママ @cook_40050252

Use store-bought or leftover chicken katsu to make a delicious sweet and savory rice bowl! The bold flavors make it great for lunchboxes, too.
Recipe background:
I made too much fried food for dinner, so I quickly turned the leftovers into a rice bowl for lunch the next day.

ホトちゃんママ @cook_40050252

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Ingredients

Serves 2 servings

About 2 generous bowls cooked white rice
8 piecesbite-sized chicken katsu
1/4onion (sliced)
3 1/2 tablespoons (50 ml)concentrated noodle soup base (3x strength)
1 tablespoonsugar
1 tablespoonmirin (sweet rice wine)
1 tablespoonsoy sauce
2-inch piece daikon radish (about 2 inches long)
as neededChopped green onion,
2/3 cupwater (150 ml)

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Steps

1

You can use store-bought chicken katsu or leftovers. Reheat the katsu in a toaster oven.
2

Grate the daikon radish.
3

Add all the ingredients marked with ★ (noodle soup base, sugar, mirin, soy sauce, water) to a pot and bring to a boil. Add the sliced onion.
4

Once the onion softens, add the reheated chicken katsu.
5

Simmer the katsu for about 3 minutes, turning occasionally.
6

Lightly squeeze the grated daikon to remove excess liquid, then add it to the pot. Simmer until most of the liquid is gone.
7

Serve the mixture over white rice and top with chopped green onion.
8

Pair with miso soup for a wonderful lunch!