Chicken Katsu & Veggie Gyoza

• Meanwhile, add the water (for the rice) to a medium saucepan and bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. • Cook for 12 minutes, then remove the pan from the heat. • Keep covered until the 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, slice eggplant and zucchini into 1cm-thick rounds. • Thinly slice spring onion.

• Place eggplant and the zucchini on a second lined oven tray. Drizzle with some olive oil (1/4 cup for 2 people / 1/2 cup for 4 people). Toss to coat. Roast until just tender, 15 minutes. • Meanwhile, combine miso paste (see ingredients), ginger paste, mixed sesame seeds (see ingredients) and a drizzle of olive oil in a small bowl. • Add the miso mixture to the just tender eggplant and zucchini, tossing to coat. Return to the oven and roast until tender, 5-7 minutes.

• While the chicken is resting, return frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add the water (for the gyoza) and cover tightly with foil or a lid. Cook until tender and the water has evaporated, 4-5 minutes. Transfer gyoza to a serving plate and cover to keep warm. • Return the frying pan to a medium-high heat. Add the katsu paste and a good splash of water and cook, stirring, until slightly reduced, 2-3 minutes. Add the brown sugar and butter and stir to combine. Remove from the heat and stir in the chicken resting juices.

TIP: Watch out! The water for the gyoza may spatter.