Chicken Katsu with Brown rice and Buckwheat
YIELD
~500-600ML
PREP TIME
00:40
COOKING TIME
00:40
INGREDIENTS
- 2 boxes of Waitoa Ancient Grains Premium chicken fillet burgers
- 2 microwave pouches of SunRice Brown Rice and Buckwheat infused with Hainanese Chicken Flavours
- 1 carrot, julienned
- ⅛ red cabbage, finely shredded
- 1 tbsp pickled ginger , chopped
- 1 spring onion, sliced
- 2 tbsp Superb Herb coriander, roughly chopped
- 1 lime, juice only
- 1 tbsp Lee Kum Kee sesame oil
- 3 tbsp tonkatsu sauce
- 3 tbsp Japanese mayonnaise
- 2 tbsp Alison's Pantry sesame seeds, toasted
- Beer match: Emersons NZ Pilsner
METHOD
- Preheat oven to 200C.
- Lay the chicken fillets on a baking tray lined with baking paper and bake for 15 minutes on each side, until cooked and golden.
- Heat the SunRice brown rice and buckwheat infused with Hainanese chicken pouches as per instructions.
- For the salad: combine carrot, cabbage, pickled ginger, spring onion, coriander, lime juice and sesame oil in a bowl. Mix.
- Serve rice, chicken and salad on four plates. Drizzle with tonkatsu sauce and Japanese mayonnaise. Sprinkle with spring onion and sesame seeds.
- Serve with lime and a cold pilsner.
