Domestic Diva Cooking Masterclass 2017 dishes (5)

Brown Rice Spaghetti & Chicken Katsu Served with Japanese Curry

By The Weekly  

April 18, 2017

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This classic Japanese dish is given a healthy spin with brown rice pasta – oishii! Recipe by Allspice Institute for The Weekly's Domestic Diva Cooking Masterclass 2017.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 4 Servings


Chicken Breast

2 x 40 g chicken breast

1 tsp salt and pepper

1 tbsp curry powder

2 tbsps potato starch

2 eggs, beaten

100 g breadcrumbs

Japanese Curry Sauce

4 tsps olive oils

1 onion, finely sliced

10 g ginger, minced or grated

4 pcs bean curd, sliced

30 g shimeji mushrooms


80 ml mirin

120 ml soy sauce

Salt, to taste

3 tbsps starch


100 g sliced leek

40 g spring onion


Garam masala, optional 1 pinch

25 g meat curry powder


1Pound the chicken breast to make it flat. Mix potato starch, curry powder, salt and pepper in a plate. Coat both sides of chicken breast with potato starch mixture and pat off excess flour.

2Dip the chicken breast in the beaten egg and coat with breadcrumbs.

3Preheat oven at 180 C. Bake the chicken katsu for 12 to 15 mins.

4JAPNESE CURRRY SAUCE Heat olive oil in a pan. Stir-fry ginger and onion slices till soft, and aroma arises. Add bean curd slices and mushrooms, then spices and stir-fry until fragrant. Pour dashi, mirin and soy sauce to cover the ingredients and lower heat for simmering. Check the taste and add salt, if required. Add starch water to stir well to achieve the consistency.

5SAN REMO BROWN RICE SPAGHETTI Boil plenty of water in a pot and add some salt. Cook San Remo Brown Rice Spaghetti, according to packet instructions. Transfer al dente spaghetti to the strainer.

6Place spaghetti in the bowl, add sauce, then arrange the prepared garnish and chicken katsu.