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.
- 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
Pound 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.
Dip the chicken breast in the beaten egg and coat with breadcrumbs.
Preheat oven at 180 C. Bake the chicken katsu for 12 to 15 mins.
JAPNESE 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.
SAN 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.
Place spaghetti in the bowl, add sauce, then arrange the prepared garnish and chicken katsu.