Crumbed Chicken Katsudon
with Spring Onion Omelette & Slaw
In our version of katsudon, panko-crumbed chicken thigh is served over all the good stuff: fragrant jasmine rice, slaw tossed with the best Japanese dressing, and an omelette with a subtle sweet oniony flavour from the spring onion. Add the finishing touches with a creamy, soy-spiked sesame dressing, crispy shallots for added texture, plus pickled ginger for a pop of pink and some zing.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken thigh
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bunch
spring onion
1 bag
slaw mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
crispy shallots
1 packet
pickled ginger
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
1.25 cup
water
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
3
eggs
(Contains Egg;)
1 tsp
soy sauce (for the egg)
(Contains Gluten, Soy;)
1 tbs
soy sauce (for the dressing)
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Add the water to a medium saucepan 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 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 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, 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, combine slaw mix and Japanese dressing in a medium bowl. Season to taste, then set aside. • In a small bowl, combine sesame dressing 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 sesame-soy dressing. • Garnish with crispy shallots and pickled ginger to serve. Enjoy!