BBQ Tonkatsu Chicken Bento Bowl
with Japanese Rice & Tomato Salad
Tonight we are headed to Japan for a crispy panko-crusted chicken schnitzel drizzled with Tonkatsu-style sauce. And if that’s not enough, the fluffy soy flavoured rice and tomato salad sides will convince you to make this Japanese comfort food one of your favourites.
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.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
mixed salad leaves
1 packet
coriander
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
BBQ sauce
Not included in your delivery
olive oil
1.25 cup
boiling water
¼ tsp
plain flour
(Contains Gluten;)
1
egg
(Contains Egg;)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Boil the kettle. In a medium saucepan, add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people). • Add jasmine rice, stir, bring to a boil, then cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat and 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, thinly slice tomato into rounds. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by the egg and finally in panko breadcrumbs. Set aside on a plate.
• When rice has 5 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. • Fry crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine Japanese style dressing and a drizzle of olive oil. Season with pepper. • Just before serving, add mixed salad leaves and tomato. Toss to coat.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• To the saucepan with the rice, add soy sauce mix, stirring to combine.
• Slice chicken. • Divide Japanese rice and tomato salad between bowls. Top rice with chicken. Tear over coriander leaves. • Drizzle sesame dressing and BBQ sauce over chicken to serve. Enjoy!