Golden Beef Katsu Curry & Hiyayakko Tofu
with Jasmine Rice & Steamed Asian Greens
- Soy
- Gluten
- Wheat
- Sesame
- May contain traces of allergens
- Eggs
- Sesame
- Crustaceans
- Soy
- Fish
- Milk
- Almond
- Sulphites
- Gluten
- Wheat
Co-developed with The Blues and inspired by players’ favourite dishes, this limited edition creamy beef katsu curry and silky chilled tofu dinner is packed full of premium ingredients we know you’ll love. Plus, with every recipe you order from the Blues Ultimate Dinner Series, you’ll go in the draw to win game-day tickets and official Blues merchandise.
Ingredients
1 packet
Jasmine rice
1
Asian Greens
1
Spring Onion
200 g
Firm tofu
(Contains: Soy; May be present: Eggs, Sesame, Crustaceans)
300 g
Beef Rump
1 packet
one-step coater
(Contains: Gluten, Wheat; May be present: Soy)
1 packet
Japanese Curry Paste
(May be present: Sesame, Soy, Eggs, Fish, Milk)
1 packet
Coconut Milk
1 packet
Ponzu Sauce
(Contains: Gluten, Soy, Wheat; May be present: Almond, Eggs, Fish, Milk, Sesame, Sulphites)
1 sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat)
1 packet
Ginger Paste
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
¼ cup
water (for the curry)
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left).
• In a medium saucepan, bring the water (for the
rice) to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 12 minutes, then remove pan from heat
and keep covered until rice is tender and all the
water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, thinly slice spring onion
(see ingredients).
• Cut Asian greens into quarters lengthwise.
• Add ginger paste to a small heatproof bowl.
• Heat a large frying pan with a good drizzle of
olive oil over high heat, until just smoking,
30 seconds, then carefully pour over ginger.
Set aside.
TIP: The hot oil will bubble up and ‘cook’ the ginger.
• Heat a small saucepan over medium-high heat.
• Add Japanese curry paste, coconut milk and
the water (for the curry).
• Cook, stirring, until combined and bubbling,
1-2 minutes.
• Season to taste with salt and pepper.
• While curry is cooking, evenly spread one-step
coater on a plate. Press beef rump into the
coater, turning to coat.
• Return the large frying pan to medium-high heat
with a drizzle of olive oil.
• When oil is hot, cook beef for 4-5 minutes each
side for medium-rare, or until cooked to your
liking. Transfer to a plate to rest.
TIP: The meat will keep cooking as it rests!
• While beef is resting, add Asian greens in a
microwave-safe bowl with a splash of water.
• Cover with a damp paper towel and microwave
on high until just tender, 2-3 minutes.
• Drain any excess liquid.
• Just before serving, add plain tofu
(see ingredients) to a microwave-safe bowl and
microwave for 1 minute, or until heated through.
• Slice tofu (if preferred), then place in serving
dish. Top with ginger oil, ponzu sauce, some
mixed sesame seeds (see ingredients) and
spring onion.
• Thinly slice beef and season to taste.
• Divide golden curry, jasmine rice and steamed
Asian greens between bowls.
• Top with beef katsu and any remaining sesame
seeds. Serve with hiyayakko tofu. Enjoy!
