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Japanese Recipes

Express Pork Katsu Curry & Japanese Slaw

Express Pork Katsu Curry & Japanese Slaw

Express Pork Katsu Curry & Japanese Slaw

with Cauli-Broccoli Rice

Get up to $200 off!

Tasty pork katsu takes centre stage in this vibrant dish, served with a zesty Japanese slaw and our fresh new cauliflower-broccoli rice. This one's a light and tasty twist on your favourite sides!

Allergens:

Celery

•Mustard

•Sesame

•Soy

•Milk

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 Time15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Japanese Curry Paste

(Contains: Celery, Mustard;)

3

Garlic

1

Spring Onion

1 packet

Shredded Cabbage Mix

250 g

Pork Strips

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1 packet

Cauliflower Rice

1

Carrot

Not included in your delivery

1 drizzle

olive oil

20 g

butter (for the rice)

(Contains: Milk;)

20 g

butter (for the sauce)

(Contains: Milk;)

water

1 tbs

honey

Nutritional Values

Calories549 kcal

Energy (kJ)2300 kJ

Fat35.3 g

of which saturates12.5 g

Carbohydrate25.3 g

of which sugars21.9 g

Dietary Fibre8.6 g

Protein33.5 g

Sodium1240 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely chop garlic. • In a large frying pan, melt the butter (for the rice) with a dash of olive oil over medium-high heat and cook 1/2 the garlic, until fragrant, 1 minute. • Add cauliflower & broccoli rice mix and cook until softened, 2-4 minutes. Season to taste. Transfer to a bowl and cover to keep warm.

2

• Meanwhile, grate carrot. Thinly slice spring onion. • In a large bowl, combine shredded cabbage mix, grated carrot, Japanese dressing and a drizzle of olive oil. Season to taste.

3

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook pork strips in batches, until golden, 2-3 minutes. • Reduce heat to low and stir in Japanese curry paste, the butter (for the sauce), water, honey and remaining garlic until slightly reduced, 1-2 minutes.

4

• Divide cauli-rice and Japanese slaw between bowls. Top with pork katsu curry. Spoon over any remaining sauce from pan. • Top with spring onion. Enjoy!

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