Name: Chicken katsu bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Sauce; 1/2 cup tomato sauce; 2 tablespoon soy sauce; 1 tablespoon worcestershire sauce; 1 tablespoon mirin (rice wine); 2 teaspoon caster sugar; 1/2 teaspoon dry mustard; 2 tablespoon rice vinegar; 2 teaspoon caster sugar; 1 carrot, finely sliced; 1 cucumber, halved, thinly sliced; 2 tablespoon oil; 2 large bought chicken schnitzels; 3 cup hot, cooked rice, to serve; 1/4 iceberg lettuce, finely shredded

Ingredients

Sauce

1/2 cup tomato sauce

2 tablespoon soy sauce

1 tablespoon worcestershire sauce

1 tablespoon mirin (rice wine)

2 teaspoon caster sugar

1/2 teaspoon dry mustard

2 tablespoon rice vinegar

2 teaspoon caster sugar

1 carrot, finely sliced

1 cucumber, halved, thinly sliced

2 tablespoon oil

2 large bought chicken schnitzels

3 cup hot, cooked rice, to serve

1/4 iceberg lettuce, finely shredded

Method

1.To make pickled vegetables, whisk vinegar and sugar together in a jug. Place carrot and cucumber in a bowl. Pour over vinegar mixture. Cover and chill in refrigerator until required.

2.Heat oil in large frying pan on medium. Cook schnitzels for 2-3 minutes each side (or following packet instructions), until golden and cooked through. Drain on paper towel. Slice thinly.

3.To make sauce, combine all the ingredients in a small saucepan, and stir over a medium heat, until just boiling.

4.Divide hot rice evenly among 4 bowls. Top with lettuce and chicken slices. Drizzle with sauce. Serve with pickled carrot and cucumber.

To make schnitzel, pound thin chicken breast fillet slices to even thickness, coat in flour, egg and breadcrumbs. Chill 15 minutes before cooking.
Note

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Ingredients

Method

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