Chicken Katsu Curry

Ingredients

• salmon — 4 fillets
• teriyaki sauce — 1/3 cup
• rice — 2 cups
• broccoli — 1 head
• sesame seeds — 1 tbsp

Method

1. Cook rice, steam broccoli.
2. Pan-fry salmon, glaze with teriyaki sauce in the last minute.
3. Serve over rice with broccoli, sprinkle sesame seeds.

Ingredients

• steak — 600g thinly sliced
• tofu — 300g
• shiitake mushrooms — 200g
• napa cabbage — 1/2 head
• soy sauce — 1/3 cup
• brown sugar — 3 tbsp
• eggs — 4
• rice — 2 cups

Method

1. Slice tofu, mushrooms and cabbage into large pieces.
2. Whisk soy sauce, sugar and a cup of water for the broth.
3. Bring broth to a simmer in a wide shallow pot.
4. Add cabbage and mushrooms, simmer a few minutes.
5. Add beef slices in batches, cooking briefly until just done — don't overcook.
6. Add tofu, warm through.
7. Crack an egg into each bowl for dipping, if desired.
8. Cook rice, serve everything family-style with rice on the side.

Ingredients

• chicken thighs — 600g
• teriyaki sauce — 1/2 cup
• rice — 2 cups
• cucumber — 1
• carrot — 1
• sesame seeds — 1 tbsp

Method

1. Cook rice.
2. Pan-fry chicken, glaze with teriyaki.
3. Serve over rice with ribboned cucumber and carrot, sprinkle sesame.

Ingredients

• yakisoba noodles — 400g
• pork belly — 300g sliced
• cabbage — 1/4 head
• carrot — 1
• yakisoba sauce — 1/3 cup

Method

1. Stir-fry pork until browned.
2. Add cabbage and carrot, stir-fry 3 min.
3. Add noodles and sauce, toss to combine and heat through.