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 Thigh
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
Broccoli
1
Spring Onion
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
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 all the
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 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 on high until just tender,
2-4 minutes.
• Drain broccoli, then return to the bowl and cover
to keep warm.
• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• In a large frying pan, heat enough olive oil to coat the base over medium-high heat.
• Cook crumbed chicken in batches until golden and cooked through, 3-5 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.
Little cooks: Take the lead by tossing the salad!
• Slice chicken, then bring everything to the table to serve.
• Build you own plate with rice, tonkatsu crumbed chicken, steamed broccoli, Japanese salad, BBQ sauce, garlic aioli, spring onion and sesame seeds to serve. Enjoy!
