Chicken Katsu Bowl - cooking recipe

Ingredients

1/2 cup tomato sauce
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp mirin (rice wine)
2 tsp sugar
1/2 tsp ground mustard
None None FOR THE CHICKEN KATSU BOWL
2 tbsp rice vinegar
1 None carrot, finely sliced
1 None cucumber, halved and thinly sliced
2 tbsp oil
2 large breaded chicken cutlets
3 cups hot cooked rice, to serve
1/4 None iceberg lettuce, finely shredded

Preparation

For the sauce, combine all ingredients in a small saucepan on medium heat. Stir until just boiling. Set aside.
Whisk vinegar and sugar in a medium bowl. Add carrot and cucumber; toss to coat. Cover and refrigerate until ready to serve.
Heat oil in large skillet on medium heat. Cook chicken cutlets for 2-3 mins each side (or following package directions), until golden and cooked through. Drain on paper towels. Slice thinly.
Spoon hot rice evenly into 4 bowls. Top with lettuce and chicken slices. Drizzle with sauce. Serve with pickled carrot and cucumber.
To prepare breaded chicken cutlets: Pound thin boneless skinless chicken breasts to even thickness. Coat in flour, egg and breadcrumbs. Refrigerate 15 mins before cooking.