If you’ve never had tonkatsu before, this will be a yummy introduction to the Japanese dish. For those familiar with it, you know you’re in for a real treat. Tender chicken paillards, tofu, whitefish or turkey with a light, crispy panko crust are complemented by our savory tonkatsu sauce. Rice, Brussels sprouts, and pickled cabbage slaw round out this dish full of vibrant colors and umami.
Tonkatsu with Brussel Sprouts and Rice
- White rice
- Brussels sprouts (fall seasonal veg)
- Yuzu ginger vinaigrette (Extra-virgin olive oil, shoyu, soy sauce, yuzu juice, aged red wine vinegar, ginger, agave, shallots)(GLUTEN FREE: Extra-virgin olive oil, tamari, yuzu juice, aged red wine vinegar, ginger, agave, shallots)
- Seasoned flour (King Arthur organic flour with sweet curry powder [turmeric, coriander, cumin, anise, fenugreek, cinnamon, clove, paprika, cayenne pepper], salt)(GLUTEN FREE: Cup4cup GF flour, sweet curry powder [turmeric, coriander, cumin, anise, fenugreek, cinnamon, clove, paprika, cayenne pepper], salt)
- Kikkoman organic panko
- Chicken breasts, Turkey breast, Tofu or Whitefish
- Pickled red cabbage
- Tonkatsu sauce (Low sodium soy sauce, tomatoes, mirin, rice vinegar, ginger, brown sugar, fermented black beans, aromatic spices)(GLUTEN FREE: Tamari, tomatoes, mirin, rice vinegar, ginger, brown sugar, fermented black beans, aromatic spices)
Preheat the oven to 450 F. Place rice in a measuring cup, record amount and place it in a medium pot with 1.5 times the amount of water (e.g. 1.5 cups water for 1 cup rice). Cover and bring to a boil over high heat. Reduce to a simmer, keep covered and cook rice for 20 minutes or until tender.* Turn off the heat. Fluff the rice with a fork and cover until ready to use. Cut the ends off the Bussel sprouts and place them in a mixing bowl, sprinkle with salt and toss to coat. Drizzle with oil and place on a sheet tray. Place in the oven and cook for 15 minutes, or until golden. Remove the Brussels sprouts from the oven, return to the mixing bowl, and drizzle with the vinaigrette.
While the rice is cooking, use the egg mixture, the seasoned flour and the panko into separate bowls, forming an assembly line. Lay the chicken breasts on a large plate and season lightly with salt. Take a breast and dip both sides into the flour to coat evenly.** Shake off excess flour and dip into the egg. Remove the breast with tongs or fingers and place into the panko. Press down to make sure panko adheres, turn the breast over and press into the panko to coat evenly. Repeat with the remaining turkey paillards.
Lightly coat a large sauté pan with olive oil and set over medium-high heat. Gently add the breaded breasts. Cook for 7 minutes, turn over and cook for an additional 5 minutes, or until golden brown and cooked through. Remove paillards from the pan and place on a towel-lined plate to absorb any excess oil.
Serve the chicken breasts with the rice, the pickled red cabbage, and the Brussels sprouts, Put the tonkatsu sauce in a small bowl and serve on the side for dipping. Enjoy!
Once the water is added to the rice, the pot must remain covered, otherwise the rice will not cook correctly.
To prevent clumping when breading the turkey, use one hand for the egg and another for the dry ingredients.
Getting Your Kids Involved:
Kids can help measure the rice and bread the chicken paillards. Remember to wash your hands well after handling raw chicken!
Encouraging Picky Eaters:
Colorful jade rice, ruby red cabbage and Brussels sprouts lend themselves to games that can help inspire kids to eat. Have kids name things with the same colors or shapes as the food on their plate.