Katsu curry

By: Bree Belgrove

Wash and place your rice on to cook. I used my rice cooker but whatever way you like.
Prepare assortment of veggies. Peel, cut ect however you like and place in a microwave safe bowl and cover with salted (or unsalted) water. Place in microwave for 3 minute intervals, stirring in between, for about 9-10mins.
While veggies are cooking, place chicken patties in a hot pan to warm and cook through (I used store brought, pre done chicken burgers). Leave to cook, flipping every few minutes until at desired crispiness.
While everything is cooking, bring a pot of water to a boil. Once boiling, turn heat down to medium and start placing your Japanese curry mix in one block at a time - making sure each block is melted through before adding the next.
Once all blocks are in and melted and veggies are done in the microwave, add veggies into the simmering curry mix to finish cooking and absorb some of the flavour. This should only take a few minutes at most.
By this stage everything should be done cooking so time to assemble your bowl! Start by placing desired amount of rice into your bowl and top with furikake rice seasoning (the seasoning can be substituted for whatever seasoning you like or none at all). On top, cut or place whole chicken patty to the side of your bowl. Add your curry and veggie mix on top of the rice and making sure you get some of the sauce on the chicken. Top with kewpie or whatever sauce you’d like if any and enjoy!