Crispy Cod & Garlic Rice with Gai Lan & Yakiniku Sauce

Katsu is a Japanese dish that marries breaded, fried cuts of fish or meat with a soy-based sauce. In a nod to tradition, to make our katsu-style cod, we’re using panko breadcrumbs, which result in an especially airy, crispy coating. Tender summer squash and gai lan—a type of broccoli with crisp stalks and tender leaves—liven up a base of jasmine rice, while yakiniku sauce, a sweet and savory Japanese barbecue sauce, is perfect for dipping or drizzling. (Chefs, your squash may be yellow summer squash, or grey or green zucchini.)

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