Complete Japanese Meal | Authentic Miso Soup | Crispy Chicken Katsu

How to Make Japanese Miso Soup from Scratch at Home (Video Tutorial)

How to Make Chicken Katsu with homemade Katsu Sauce (Video Tutorial)

To make the miso soup first prepare the Dashi. In this video tutorial I have shared how to make Awase Dashi. Soak Kombu overnight and simmer on medium heat the following day. As soon as the Kombu starts boiling take it out of the boiling water and set it aside. Flame on high and in the same water add Bonito flakes. Switch off flames as soon as bonito flakes come to a boil. Let bonito flakes cool down for at least 15-20 min and then strain, discarding the flakes as shown in my video. The dashi for Miso Soup is ready!

Use the Dashi to make Miso Soup. Heat the dashi, add mushrooms. After 5 min, lower the flame to absolute low and add Miso Paste. Mix well and switch off flame. Do not cook Miso Paste on high heat. In this recipe, I am adding a mixture of Red and White Miso Paste. Arrange soft Tofu, rehydrated Wakame and spring onions into a serving bowl and pour over the Miso Soup. First part of the Japanese Meal is complete.

Next, to cook Chicken Katsu butterfly chicken breast and season with salt, pepper and garlic powder. Dust the chicken in flour, beaten egg and Japanese Panko breadcrumbs. Deep fry the Chicken Katsu in high heat for around 2-3 min on each side.
In this video I have also shared an easy recipe to make delicious Katsu sauce. Serve the Chicken Katsu on a bed of rice or only with salad on the side. Dress the crispy Chicken Katsu pieces with Katsu sauce. Serve Miso soup on the side. A complete Japanese meal is ready!



Miso Soup List of Ingredients

Ingredients for Dashi
10 gm Kombu
10 gm Bonito Flakes
1lt Water

Ingredients for Miso Soup (Serves 2)
2 cups Dashi
2 Miso Paste (White & Red Miso Paste)
10 gm Silken Tofu
1 tsp Wakame (rehydrated)
10 gm Enoki Mushrooms (Or 4-5 Button Mushrooms)
2 Spring onions

Chicken Katsu (Serves 2)
450 gm Chicken Breast (butterflied)
1 cup Panko Bread Crumbs
1 Egg
½ cup All Purpose Flour (season with salt)

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