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[2-in-1] Pork Katsu & Curry Rice Bowl for Dinner

[2-in-1] Pork Katsu & Curry Rice Bowl for Dinner

with Crumbed Pork & Sesame Salad for Lunch

Allergens:
Gluten
Wheat
Sesame
Soy
Eggs
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1

Carrot

1

Cucumber

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

280 g

Pork Schnitzel

1 packet

Japanese Curry Paste

1 packet

Shredded Cabbage Mix

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Mixed Salad Leaves

1 packet

Sesame Dressing

(Contains: Gluten, Wheat, Sesame, Soy, Eggs; May be present: Milk.)

1 packet

Pickled Ginger

Not included in your delivery

2 tbs

olive oil

1 cup

water (for the rice)

1 tbs

flour

(Contains: Gluten; May be present: Wheat.)

1 piece

egg

(Contains: Eggs;)

½ cup

water (for the sauce)

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories964 kcal
Energy (kJ)4030 kJ
Fat42.2 g
of which saturates10.5 g
Carbohydrate103 g
of which sugars15.2 g
Dietary Fibre23.9 g
Protein40.3 g
Sodium1190 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Cooking Steps

1
  • Add the water (for the rice) to a medium saucepan and bring to the boil.
  • Add jasmine rice, stir, cover with a lid and reduce heat to low.
  • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek

2
  • Meanwhile, using a vegetable peeler, peel carrot into ribbons. Thinly slice cucumber into half moons.
  • In a shallow bowl, combine the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs.
  • Dip pork into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.
3
  • When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base.
  • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.

TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

4
  • Wash out frying pan and return to medium high heat. Cook Japanese curry paste and the water (for the sauce), stirring to combine, until slightly reduced, 2-3 minutes.
  • Add the butter and stir until melted and combined, 1 minute.
  • While the sauce is cooking, in a large bowl combine Japanese dressing, half the shredded cabbage mix, carrot and cucumber. Season to taste.
5
  • Slice pork and reserve a portion for lunch.
  • Place rice and slaw in a bowl. Top with pork katsu and drizzle over curry sauce to serve. Enjoy!
6
  • When you're ready to pack lunch, place mixed salad leaves, pickled ginger, sesame dressing and remaining veggies in a container. Top with reserved crumbed pork. Refrigerate.
  • At lunch, drizzle over dressing, toss well to combine and season to tatse.
  • Enjoy!

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