Katsu Bowls

🥗Ingredients

• 4piecesChicken breast
• 1.5cupsPanko breadcrumbs
• 2wholeEggs
• 1/2cupFlour
• 100gJapanese curry blocks
• 1largeOnion
• 1largeCarrot
• 2cupsJasmine rice
• 1/4cupPickled ginger
• 1cupVegetable oil

📝Instructions

1. 1

   Butterfly chicken breasts and pound to even thickness between plastic wrap.

2. 2

   Set up breading station: flour, beaten eggs, and panko in separate dishes.

3. 3

   Coat chicken in flour, dip in egg, then press into panko.

4. 4

   Make curry sauce: simmer diced onion and carrot in water until soft, add curry blocks and stir until thickened.

5. 5

   Cook rice according to package directions.

6. 6

   Shallow-fry chicken in oil over medium heat for 4-5 minutes each side until golden and cooked through. Drain on paper towels.

7. 7

   Slice chicken into strips.

8. 8

   Assemble bowls: rice, sliced katsu chicken, curry sauce, pickled ginger, and edamame.