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Plated meal

Chicken Katsu with Asian Slaw and Grilled Aubergine with Asian Slaw and Grilled Aubergine

  • Asian
  • Meat
  • Japanese
  • Chicken

Chicken Katsu with Asian Slaw and Grilled Aubergine

Nutrition Per Portion

  • Calories

    874

  • Carbs

    70g

  • Fat

    59.7g

  • Fibre

    10.2g

  • Protein

    18.1g

  • Sugar

    19.2g

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and finely chop the garlic and ginger.

  • 1.5 min

    In a bowl, mix together 2/3 of the soy sauce, half of the ginger and half of the garlic.

  • 2.5 min

    Halve the aubergine lengthways and score the eggplant with diagonal criss cross pattern.

  • 3.0 min

    Julienne the carrot and red capsicum.

  • 4.0 min

    Thinly slice the red and white cabbage.

  • 5.0 min

    Roughly chop the coriander.

  • 5.5 min

    In a bowl combine and toss together the cabbage, carrot, capscium, and coriander.

  • 6.5 min

    In another larger, shallow bowl, mix together 1/2 the remaining soy and egg. Beat until combined.

  • 7.0 min

    Empty the breadcrumbs and plain flour onto different plates.

  • 7.5 min

    Season the chicken breast(s) with salt and pepper and then dip in the plain flour.

  • 8.5 min

    Shake off any excess and then dip in the egg mixture, then dip in the breadctrumbs, pressing firmly to coat.

  • 10.0 min

    Transfer the chicken to a baking tray; drizzle/spray with olive oil and place in the oven.

  • 10.5 min

    Brush the mixture over the aubergine.

  • 11.0 min

    Place the glazed aubergine into the oven.

  • 11.5 min

    In a saucepan, heat over medium heat the tomato ketchup, all spice, worcestershire sauce, remaining soy, rice vinegar, caster sugar, remaining ginger and garlic.

  • 13.0 min

    Bring the katsu sauce to the boil, lower heat and cook until reduced slightly.

  • 28.0 min

    When the chicken is cooked remove from the oven along with the aubergine.

  • 28.5 min

    Transfer the chicken to a cutting board and thickly slice the chicken diagonally.

  • 29.0 min

    Drizzle the remaining mirin mixture over the asian slaw.

  • 29.5 min

    Arrange the asian slaw on the serving plates.

  • 30.0 min

    Serve the sliced chicken aside the asian slaw and the glazed aubgerine.

  • Ingredients

    Olive Oil

    4 tablespoon per person

    Chicken Breast

    Aubergine

    halved

    Fresh Coriander

    chopped

    White Cabbage

    shredded

    Red Cabbage

    shredded

    Red Capsicum

    julienne

    Carrot

    julienne

    Panko Breadcrumbs

    Plain Flour

    Eggs

    whisked

    Allspice

    Garlic

    finely chopped

    Ginger

    finely chopped

    Caster Sugar

    Rice Vinegar

    Soy Sauce

    Worcestershire Sauce

    Tomato Ketchup

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