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.
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
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)
Nutritional Values
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!