Chicken Katsu Sizzler with Miso Butter Jaga Batā, Nori Cucumber Salad, Roasted Green Beans & Miso Tonkatsu Glaze

Method

1. Prepare the Miso Butter Jaga Batā: Boil the whole potatoes in salted water for 15 minutes until tender. Drain well. Make slits on top of the potato. Melt the butter in a small pan and stir in the white miso paste. Bake the potatoes in an airfryer for 5 mins. Spoon the miso butter glaze inside the potato. Garnish with spring onions.
2. Make the Nori Cucumber Salad: In a bowl, combine the sliced cucumber, shredded nori, rice vinegar, sugar and sesame oil. Toss lightly and allow the flavours to develop while preparing the other components.
3. Roast the Green Beans: Toss the green beans with oil and a pinch of salt. Roast at 200°C for 8–10 minutes with bonito flakes, until lightly blistered but still vibrant green.
4. Caramelise the Onions: Heat a pan over medium heat with a little oil. Add the sliced onions and cook slowly for 6–8 minutes until soft and lightly caramelised. Add soy sauce and brown sugar and cook for another 1–2 minutes until glossy and fragrant.
5. Prepare the Bonito Butter: Melt the butter gently in a small saucepan. Add the bonito flakes and allow them to infuse for 30 seconds, then remove from heat.
6. Make the Miso Tonkatsu Glaze: In a small pan, add the miso paste and cook briefly for 30 seconds to deepen its flavour. Add the Obento Tonkatsu Sauce, water and a pinch of salt. Stir and bring to a gentle simmer. Stir in the cornflour slurry and cook for 1–2 minutes until the sauce thickens to a glossy glaze consistency. Set aside.
7. Cook the Chicken Katsu: Season the chicken breasts with salt and pepper. Coat lightly in flour, dip into the beaten egg, then press firmly into the Obento Panko Breadcrumbs to coat evenly. Heat oil in a pan over medium heat and fry the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a rack to drain. Slice into thick strips.
8. Assemble the SizzlerHeat a cast-iron sizzler plate until very hot.Spread the caramelised onions across the base of the plate. Arrange the sliced chicken katsu over the onions. Place the miso butter potatoes to one side and the roasted green beans beside them. Add a small mound of the nori cucumber salad for freshness. Drizzle the hot bonito butter over the katsu and potatoes so it sizzles on the plate. Finish with the warm miso tonkatsu glaze drizzled over the chicken and garnish with some crushed nori. Serve immediately while the plate is still sizzling.