Katsu Nabe

Katsu Nabe is a comforting Japanese hot pot dish featuring crispy, breaded chicken cutlets simmered in a savory broth with fresh vegetables. This Halal version is perfect for a cozy dinner, bringing warmth and flavor to the table.

Ingredients

• Chicken breast - 250 grams (halal)
• Panko breadcrumbs - 100 grams
• All-purpose flour - 50 grams
• Egg - 1 large
• Vegetable oil - 50 ml (for frying)
• Dashi stock - 500 ml (using halal dashi or vegetable stock)
• Soy sauce - 30 ml
• Mirin - 20 ml
• Sugar - 1 teaspoon
• Napa cabbage - 100 grams, chopped
• Shiitake mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Green onions - 2, sliced
• Tofu - 150 grams, cubed
• Sesame oil - 1 teaspoon

Steps

1. Prepare the chicken by slicing it into cutlet portions and tenderizing with a meat mallet.
2. Set up a breading station with three bowls: one for flour, one for the beaten egg, and one for panko breadcrumbs.
3. Coat each chicken piece in flour, then dip into the egg, and finally coat with panko breadcrumbs.
4. Heat vegetable oil in a frying pan over medium heat and fry the chicken cutlets for about 3-4 minutes per side or until golden brown and cooked through. Remove and let drain on paper towels.
5. In a pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer.
6. Add the chopped napa cabbage, shiitake mushrooms, carrot, and tofu to the broth. Cook for about 5-7 minutes until the vegetables are tender.
7. Slice the fried chicken cutlets into strips and place them on top of the simmering vegetables.
8. Garnish with sliced green onions and a drizzle of sesame oil before serving hot.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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