BBQ Tonkatsu Chicken Bento Bowl

Name: BBQ Tonkatsu Chicken Bento Bowl with Japanese Rice & Tomato Salad
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1.25 cup boiling water; 1 packet jasmine rice; 1 tomato; 2 tbs plain flour; ¼ tsp salt; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; 1 packet japanese-style dressing; 1 bag mixed salad leaves; 1 sachet soy sauce mix; 1 bag coriander; 1 packet sesame dressing; 1 packet BBQ sauce

with Japanese Rice & Tomato Salad

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Tonight we are headed to Japan for a crispy panko-crusted chicken schnitzel drizzled with Tonkatsu-style sauce. And if that’s not enough, the fluffy soy flavoured rice and tomato salad sides will convince you to make this Japanese comfort food one of your favourites.

Allergens:

Gluten

•Wheat

•Eggs

•Sesame

•Soy

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

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

tomato

1 packet

panko breadcrumbs

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

1 packet

chicken breast

1 packet

japanese-style dressing

(Contains: Sesame, Soy;)

1 bag

mixed salad leaves

1 bag

coriander

1 packet

sesame dressing

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

1 packet

BBQ sauce

Not included in your delivery

olive oil

1.25 cup

boiling water

2 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt

egg

(Contains: Eggs;)

1 sachet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

Nutritional Values

Energy (kJ)3357 kJ

Fat19.9 g

of which saturates3.3 g

Carbohydrate101.3 g

of which sugars14.1 g

Protein49 g

Sodium1639 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle. In a medium saucepan, add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people ). • Add jasmine rice, stir, bring to a boil, then cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the 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!

• Meanwhile, thinly slice tomato into rounds. • 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. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by the egg and finally in panko breadcrumbs. Set aside on a plate.

• When rice has 5 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. • Fry 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.

• Meanwhile, in a medium bowl, combine Japanese style dressing and a drizzle of olive oil. Season with pepper. • Just before serving, add mixed salad leaves and tomato. Toss to coat.

TIP: Tossing the salad just before serving keeps the leaves crisp!

• To the saucepan with the rice, add soy sauce mix, stirring to combine.

• Slice chicken. • Divide Japanese rice and tomato salad between bowls. Top rice with chicken. Tear over coriander leaves. • Drizzle sesame dressing and BBQ sauce over chicken to serve. Enjoy!