Ingredients
Spicy Mayonnaise:
- ⅓ cup (80ml) mayonnaise
- 2 Tbsp (30ml) hot sauce (e.g. Sriracha)
- 2 tsp (10ml) soy sauce
- 1 tsp (5ml) honey
Katsu Sauce:
- ½ cup (125ml) tomato sauce
- 2 Tbsp (30ml) Worcestershire sauce
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp (15ml) honey
- 1 x County Fair Frozen Crumbed Chicken Breast Steak
- 3-4 cups (750ml-1L) sushi rice, cooked
- 1 large avocado, thinly sliced
- 1 small cucumber, sliced into round
- 1 cup (250ml) shelled edamame beans, blanched
- ⅓ cup (80ml) pickled ginger
- 1 nori sheet, thinly chopped
- 2 spring onions, thinly sliced
- 2 Tbsp (30ml) toasted sesame seeds
- Handful of fresh coriander
- 1 lime, quartered
Method
- Prepare the spicy mayonnaise: Mix all the ingredients together, then spoon it into a sauce bottle for easy plating.
- Prepare the katsu sauce: Place the ingredients in a saucepan. Stir over a medium heat until it starts to bubble, then remove from the heat and keep aside.
- Cook the County Fair Frozen Crumbed Chicken Breast Steaks according to package instructions.
- Divide the warm rice between 4 bowls.
- Once the chicken is cooked, slice each into strips. Lay a steak on each bowl of rice. Drizzle some of the katsu sauce over the chicken and rice.
- Arrange the avocado slices, cucumber, edamame beans, pickled ginger and nori next to the chicken.
- Drizzle the spicy mayo over the chicken. Sprinkle over the spring onion, sesame seeds and fresh coriander. Serve.
You might also like
Clear Filters
