Today’s recipe is by Mum to be Tina aka @mrsclueless on Instagram. She shares with us one of my favourite dishes, a Japanese inspired meal fit for the whole family. Bon appetit!
Chicken Katsu Curry
- 3 skinless, boneless chicken breasts – pounded to 2cm thickness
- salt and pepper to taste
- 5 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, I use Canola since it is tasteless
- Season the chicken breasts on both sides with salt and pepper.
- Place the flour, egg and panko crumbs into separate shallow dishes.
- Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 3cm of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook until golden brown on each side.
- Set them aside on a plate with kitchen napkins under them to absorb all excess oil.
- 1/2 cup Japanese Mayonnaise
- 2 tbsp Soya Sauce
- 2 tsp rice vinegar
- 1 tsp sesame oil
- Mix all ingredients together with a whisk until smooth and creamy.
Edamame Vegetable Noodles
- 1 bag of Organic Edamame Noodles
- 1 red Bell Pepper cut into thin strips
- 1 yellow Bell Pepper cut into thin strips
- 3 tbsp grated Ginger
- 2tbsp Coconut Oil
- 1 Zucchini thinly sliced
- 1 tbsp rice vinegar
- 1/2 cup Soya Sauce
- 1 tbsp sesame oil
- Boil the edamame noodles according to package and set aside.
- Fry ginger in coconut oil, then add the vegetables and cook them until wilted.
- Add soya sauce, sesame oil, and rice vinegar, and cook on a low fire.
- Season with salt and pepper.
- Add the drained edamame noodles and mix well.
Recipe and image credit to Mrs Clueless.