Crumbed Chicken Katsudon & Herby Omelette
with Japanese Slaw & Pickled Ginger
It’s pretty tough to beat the rich flavour and crispy texture of Japanese-style katsu. In this riff on the dish, we coat chicken thigh in a panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. Pair with a fluffy omelette for satisfaction, guaranteed.
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
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
330 g
Chicken Thigh
1
Spring Onion
2 packet
Sesame Dressing
(Contains: Wheat, Gluten, Eggs, Sesame, Soy; May be present: Milk.)
1 packet
Shredded Cabbage Mix
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Pickled Ginger
Not included in your delivery
1 drizzle
olive oil
1 cup
water
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
¼ tsp
salt
3 piece
egg
(Contains: Eggs;)
1 tsp
soy sauce (for the egg)
(Contains: Soy; May be present: Gluten.)
1 tbs
soy sauce (for the dressing)
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• In a medium saucepan, add the water and bring to the boil. • Add jasmine rice. Stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat. • 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, place chicken thigh between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk some of the egg (1 for 2 people / 2 for 4 people). In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Thinly slice spring onion. • In a medium bowl, add the remaining egg (2 for 2 people / 4 for 4 people), spring onion and the soy sauce (for the egg). Whisk to combine. • In a large frying pan, heat a drizzle of olive oil over medium heat. Add egg mixture to pan, then allow to set around the edges, 1 minute. • Gently fold the omelette and allow to finish cooking through, 1 minute. Transfer to a second plate.
• Return frying pan to medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed chicken, in batches, until golden and cooked through (when no longer pink inside), 3-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan!
• While the chicken is cooking, thinly slice red onion (see ingredients). • In a small microwave safe bowl, combine onion, the vinegar and a pinch of sugar and salt. • Microwave onion in 30 second bursts, until softened. • Combine shredded cabbage mix and Japanese style dressing in a second medium bowl. Season to taste, then set aside. • In a small bowl, combine mayonnaise and the soy sauce (for the dressing). Set aside.
• Slice the crumbed chicken. Slice spring onion omelette in half. • Divide rice and Japanese slaw between plates. Top with spring onion omelette and chicken. Drizzle with soy-mayo dressing. • Garnish with crispy shallots and pickled onion to serve. Enjoy!
