Staff at a trendy new Japanese sushi restaurant in Glasgow’s West End have shared the perfect chicken katsu recipe with Herald readers.

Situated in the middle of Byres Road, and less than a 30-second walk from Hillhead Underground station, eSUSHI is set to be a big hit with foodies with its authentic Japanese cuisine.

READ MORE: Inside the trendy new Japanese restaurant in Glasgow’s West End

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If you want to learn how to make one of the restaurant's most popular dishes at home, look no further:

INGREDIENTS

Serves: Four people
Cooking time: 10 minutes

For the chicken

  • 4 chicken breast fillets
  • Salt and pepper to season
  • 2 tablespoons of plain flour
  • 2 eggs
  • Panko breadcrumbs
  • Vegetable oil for frying

For the sauce

  • Tongkatsu sauce
  • 1/4 cup tomato ketchup
  • 2 tablespoon Worcester sauce
  • 1 tablespoon sugar
  • 1 tablespoon mirin (Japanese sweet wine)
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard

For the salad dressing

  • Salad dressing
  • 1 tbsp onion (grated, with juice)
  • 3 tbsp neutral flavor oil (vegetable or canola), 3 tbsp soy sauce, and 3 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • Freshly ground black pepper and ½ tbsp white sesame seeds (roasted/toasted)

Method

  • Season both sides of chicken breasts with salt and pepper
  • Place flour, egg and breadcrumbs in separate bowls
  • Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides
  • Heat oil in large frying pan over medium-high heat
  • Place chicken into hot oil and cook until golden brown
  • Once cooked, place on kitchen paper to absorb excess oil
  • Slice through the chicken breast

Garnish

  • Mixed salad
  • ​Drizzle with dressing

eSUSHI can be found at 130 Byres Road, and it is open from noon to 10pm, Monday to Friday, and until 11pm on Saturday and Sunday. Head to esushi.org for more information.