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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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: Wheat, Gluten, Soy, Milk, Peanuts, 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: Milk, Almond, Macadamia, Walnut, Eggs, Cashew.)
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)
Utensils
Cooking Steps
• 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.
• 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.
• 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!
