Plant-based Katsu *chicken tenders with pickled salad, rice & soy mayo
Appliance/Function:
Equipment
- 1 Box grate
- 1 Large bowl
- 1 Large pot or rice cooker
Ingredients
Pickled veggies
- 1 carrot
- 1 radish
- 1 cucumber
- 1 tbsp apple cider vinegar
- 1 tsp honey
Chicken
- 500 g plant based chicken* tenders
Rice
- 1 cup jasmine rice
Make mayo
- ¼ cup Kewpie mayo
- 2 tsp soy sauce
To finish
- 1 tsp wasabi optional
- 1 spring onion
To serve
- 1 tsp sesame seeds
Instructions
Pickle veggies
- Shred 1 carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice 1 radish. Peel 1 cucumber into ribbons with a vegetable peeler. Put 1 tbsp apple cider vinegar, 1 tsp honey and a generous pinch of salt in a large bowl and stir to dissolve the salt. Add the carrot, radish and cucumber and toss to combine. Set aside to pickle, tossing occasionally, until needed.
Cook chicken
- Cook 500 g plant based chicken* tenders according to the packet directions.
Cook rice
- Rinse 1 cup jasmine rice until the water runs clear. Put in a large pot with 310 ml of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
Make mayo
- Combine ¼ cup Kewpie mayo, 2 tsp soy sauce and 1 tsp wasabi (if using) in a small bowl.
To finish
- Drain the veggies, reserving the pickling liquid. Fluff the rice with a fork. Thinly slice 1 tsp sesame seeds at an angle.
To serve
- Divide the rice, and chicken katsu with pickled veggies between plates. Sprinkle with the sesame seeds and spring onion. Serve with the soy mayo on the side.
Nutrition
Calories: 415kcal | Carbohydrates: 44g | Protein: 23g | Fat: 14g | Saturated Fat: 2g | Sodium: 506mg | Potassium: 237mg | Fiber: 11g | Sugar: 3g | Calcium: 35mg | Iron: 1mg