Tonkatsu Chicken & Rice Bar
with Steamed Broccoli & Japanese Salad
Tonight, we're serving up our favourite Japanese-style crumbed chicken, family-style. Grab a plate and pile it high with tonkatsu chicken, fluffy rice and your favourite sides and toppings like tender steamed broccoli, Japanese salad, spring onion and garlic aioli. Then, all that's left to do is dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
BBQ Sauce
(May be present: Soy, Fish, Eggs, Sesame, Milk)
1 packet
Jasmine rice
1 packet
Green beans
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring 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 water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, thinly slice spring onion. Cut broccoli (see ingredients) into small florets, then roughly chop the stalk.
• Add broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave broccoli until just tender, 2-4 minutes. Drain broccoli, then return to the bowl and cover to keep warm.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place
panko breadcrumbs.
• Coat chicken first in the flour mixture, followed by the egg and finally into the breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches, until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a
paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• In a large bowl, combine shredded cabbage mix and Japanese dressing. Season to taste with salt and pepper.
• Slice chicken, then bring everything to the table.
• Build your own plate with rice, tonkatsu chicken, steamed broccoli, Japanese salad, BBQ sauce, garlic aioli, spring onion and mixed sesame
seeds to serve. Enjoy!
