Crispy katsu chicken with braised eggplant and quick carrot pickle

Instructions

1 Cook rice according to packet instructions (or use ready-steamed brown rice).

2 While rice cooks, combine vinegar and sugar in a bowl and mix until sugar dissolves. Add carrot to bowl and push down so it’s covered by vinegar mix. Set aside.

3 Spray a large frying pan with oil and place over a medium-high heat. Add eggplant and cook, stirring, until it is lightly browned. Mix miso paste with 1 cup water. Add to pan with ginger and spring onion and reduce heat to a simmer. Add another cup of water and mix well. Leave to simmer gently while you cook chicken.

4 Combine LSC or almond, breadcrumbs and a pinch of salt and spread on a plate.  Dip chicken into crumb mixture to coat. Set aside on another plate.

5 Heat the oven grill to a medium-high heat. Line a baking tray with baking paper. Place chicken on tray, spray with oil and place under the grill. Cook for 5-7 minutes, then turn chicken over and cook another 5-6 minutes or until golden and cooked through.

6 Arrange rice on plate and top with chicken. Remove carrot from vinegar mixture and add to plate. Serve with braised eggplant.