Chicken Katsu & Soy Portobello Mushrooms

• While the rice is cooking, remove stems from 
portobello mushrooms. Thinly slice spring 
onion. Slice cucumber into half-moons.
• In a small bowl, combine the butter and soy 
sauce mix (see ingredients),
• Place mushrooms on a lined oven tray, then top 
with the soy butter. 
• Bake until tender, 20-25 minutes.

• Meanwhile, place chicken breast between two 
sheets of baking paper. Pound chicken with a 
meat mallet or rolling pin until they are an even 
thickness, about 1cm-thick.
• In a shallow bowl, combine sweet soy 
seasoning and the plain flour. In a second 
shallow bowl, whisk the egg. In a third shallow 
bowl, place panko breadcrumbs. 
• Dip chicken into the flour mixture to coat, then 
into the egg and finally in breadcrumbs. Set 
aside on a plate. 

• Heat a large frying pan over medium-high heat 
with enough olive oil to cover the base.
• Cook crumbed chicken in batches, until golden 
and cooked through, 2-4 minutes each side.
• Transfer to a paper towel-lined plate. 
TIP: Chicken is cooked through when it’s no longer 
pink inside.

• Wipe out the frying pan, then return to 
medium-high heat. Cook Japanese curry paste, 
the water (for the sauce), brown sugar and the 
remaining butter, stirring, until slightly reduced, 
2-3 minutes.
• Meanwhile, in a medium bowl, combine slaw 
mix, cucumber, garlic aioli and ponzu sauce. 
Season to taste with salt and pepper.