Chicken Katsu & Veggie Gyoza
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Chicken Katsu & Veggie Gyoza

Chicken Katsu & Veggie Gyoza

with Ponzu Sauce & Miso Veggies

This delicious feast ticks all the boxes when it comes to Japanese cuisine! Featuring classics such as vegetable gyoza’s, miso flavoured eggplant and the hero of the feast - katsu flavoured chicken. Serve it up with fluffy jasmine rice and lashings of our famous ponzu sauce.

Allergens:
Soy
•Gluten
•Wheat
•Sesame
•Milk
•Sulphites

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

half chicken

1 packet

jasmine rice

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

1

eggplant

1

zucchini

1 bunch

spring onion

½ packet

miso paste

(Contains Soy, Gluten, Wheat;)

1 packet

ginger paste

½ packet

mixed sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

vegetable gyoza

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

1 packet

katsu paste

1 packet

ponzu

(Contains Soy, Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

Not included in your delivery

olive oil

½ tbs

brown sugar

20 g

butter

(Contains Milk;)

1.25 cup

water (for the rice)

¼ cup

water (for the gyoza)

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Nutritional Values

Energy (kJ)6790 kJ
Fat73.7 g
of which saturates21.4 g
Carbohydrate134.3 g
of which sugars24.6 g
Protein97.9 g
Sodium5189 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Season the half chicken with a good pinch of salt and pepper. Add chicken to pan, skin side down first, and cook until browned, 4-5 minutes each side. • Transfer chicken to a lined oven tray and roast until cooked through, 25-30 minutes. • Cover to keep warm and set aside to rest for 5-10 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

2
2

• 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!

3
3

• While the rice is cooking, slice eggplant and zucchini into 1cm-thick rounds. • Thinly slice spring onion.

4
4

• 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.

5
5

• 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.

6
6

• Slice chicken, then transfer to a serving plate and pour over the katsu sauce. • Bring the chicken katsu, veggie gyoza, miso veggies and jasmine rice to the table. Sprinkle with spring onion. • Serve gyoza with ponzu sauce. Enjoy!