Crumbed Chicken Katsudon & Rice
with Herby Omelette & Slaw
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 sesame-panko crust, then shallow-fry until crunchy and golden brown on the outside and juicy inside. Pair with a fluffy herb omelette for satisfaction, guaranteed.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 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 bag
herbs
1 bag
shredded cabbage mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
crispy shallots
1 packet
Japanese dressing
(Contains Sesame, Soy;)
½
onion
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;)
¼ cup
white wine vinegar
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 from heat. Keep covered until rice is tender and 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, thinly slice onion (see ingredients). In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.
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, combine panko breadcrumbs and mixed sesame seeds. Dip chicken into flour mixture to coat, then into egg, and finally in panko-sesame mixture. Set aside on a plate.
Roughly chop herbs. In a medium bowl, add remaining egg (2 for 2 people / 4 for 4 people), herbs 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 (add extra oil between batches if needed). Meanwhile, combine shredded cabbage mix and Japanese dressing in a medium bowl. Season to taste, then set aside. Transfer cooked chicken to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
In a small bowl, combine sesame dressing and the soy sauce (for the dressing). Drain pickled onion. Slice crumbed chicken. Slice herby omelette to get one portion per person. Divide rice and slaw between bowls. Top with omelette and crumbed chicken. Drizzle with sesame-soy dressing. Garnish with crispy shallots and pickled onion to serve.