Miso-Scallion Butter Kyiv Katsu

Method

1. Slice the scallions very finely and grate the garlic, then mix them into the soft butter with the miso. Shape into finger-thick logs about 6 cm long on cling film, one per serving, wrap and freeze for 30 min until hard.

   Add in this stepUnsalted butter, softened 50 gWhite miso (shiro miso) 1 tbspScallions (spring onions) 10 gGarlic clove 1

2. Shred the cabbage as finely as you can, soak it in cold water for 5 minutes, drain, shake dry and keep it in the fridge; this makes it extra crisp.

   Add in this stepWhite cabbage 100 g

3. Remove the small inner fillet from each breast, open the thick side like a book and pound between cling film to an even 5 mm. Flatten the small fillets too. The miso is salty, so season lightly with the salt and the white pepper. Lay a frozen butter log in the middle, fold in the sides, roll up tightly, patch any gaps with the small fillet and wrap tightly in cling film.

   Add in this stepSkinless chicken breasts (about 180 g each) 2Salt 0.3 tspGround white pepper 1 pinch

4. Put the flour, beaten egg and panko in three dishes and coat the chicken twice: flour, egg, panko, then egg and panko again. Chill for 15 min, and meanwhile preheat the oven to 180 °C.

   Add in this stepPlain flour 30 gEggs 1Panko breadcrumbs 70 g

5. Pour oil about 3 cm deep into a 20 cm pot and heat it on medium-high heat to 170 °C. Slide in no more than two at a time from the edge and fry for 5 min, turning once, until golden.

   Add in this stepVegetable oil, for frying 1,000 ml

   medium-high heat

6. Move them to a rack on a baking tray and bake in the oven at 180 °C for 8 min, until the centre reaches 74 °C.

   oven

7. Rest for 2 minutes, then slice 2 cm thick and lay over or beside the rice so the butter runs into it. Add a big pile of shredded cabbage, drizzle with tonkatsu sauce and sprinkle with sesame.

   Add in this stepFreshly cooked short-grain rice 300 gTonkatsu sauce 2 tbspToasted white sesame seeds 1 tsp