Teriyaki Chicken Bowls

Ingredients

• chicken breast — 4
• breadcrumbs — 1.5 cups
• eggs — 2
• plain flour — 1/2 cup
• japanese curry roux — 1/2 packet
• rice — 2 cups

Method

1. Flatten chicken breasts, crumb through flour, egg then breadcrumbs.
2. Shallow-fry until golden and cooked through, rest then slice.
3. Simmer curry roux with water per packet instructions until thickened.
4. Cook rice.
5. Serve sliced katsu over rice with curry sauce.

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

• 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.