Chicken katsu bowl
600gm chicken breast
3 eggs, beaten
750gm jasmine rice, washed
250ml coconut milk
3 tbsp sesame seeds, toasted golden
3 tbsp sea salt
100gm cucumber kimchi
20gm pickled carrots
90gm Japanese Kewpie mayo (mayonnaise made with egg yolks and vinegar)
180gm tonkatsu sauce (a Japanese condiment that's a mixture of ketchup, sugar, Worcestershire sauce and oyster sauce)
10gm nori (usually one sachet)
1 spring onion, julienned
4-5 sprigs coriander leaves
Oil for frying
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Ingredient Substitution Guide
1. Preheat the oven to 180°C.
2. Butterfly the chicken breast, brush with beaten egg and dust with the breadcrumbs. Deep-fry in a preheated fryer at 180°C or on the stove until golden brown (about 3 minutes).
3. Transfer the chicken to an oven tray and cook in the oven for an additional 3 minutes.
4. Combine rice with coconut milk in a rice cooker. Heat until cooked through. If you don't have a rice cooker, in a pan over medium heat, add the rice and coconut milk, topping up with about 100ml of water, or more as desired. Bring to the boil, reduce to a simmer and cook covered until done.
5. Mix the sesame seeds and sea salt together and set aside.
6. To plate, place some rice in the centre of a salad bowl, add the chicken cut into strips, the kimchi and pickled carrots. Layer the Kewpie mayo and tonkatsu sauce in a criss-cross pattern. Finish by sprinkling torn nori leaves, spring onion, coriander and a little of the salt-and-sesame mixture. Serve immediately.
Recipe courtesy of The Sum of Us