Vegan Katsu Curry, Rice & Pickled Daikon Radish

VEGAN KATSU CURRY, RICE & PICKLED DAIKON RADISH

INGREDIENTS

Chickenless Katsu

1 packet of Earth’s Chickenless Schnitzel
1 cup vegetable oil (to shallow fry)
4 cups cooked rice (to serve)

Curry

400g onion diced into 1cm pieces 250g potato cut into 1.5cm cubes 100g carrot sliced into 2cm pieces
1 tbsp oil
1 packet Golden Curry roux sauce mix (Choose your preferred level of spice)
800ml water

Quick Pickle Daikon Radish

4-5 Baby Daikon Radish sliced thin
2 tbsp sugar
4 tbsp rice wine vinegar

INSTRUCTIONS

1. Prepare Daikon Radish pickle by add sliced daikon to a bowl or container. Cover with sugar and rice wine vinegar and set aside. Ready to use in 15-20mins but if prepared earlier the radish will turn a pink colour.
2. To start the curry, add oil into a pot and heat over medium high heat.
3. Add onion and sauté for a few minutes or until the onion becomes translucent for 2-3 mins
4. Add potatoes and carrots into the pot and stir for 2-3 mins
5. Add water and turn the heat up to bring it to a boil. Then reduce the heat to medium low and simmer for about 6 minutes or until the vegetables are nearly cooked through
6. Break the Golden Curry roux into small blocks and add them into the pot. Stir gently to blend the curry roux.
7. Place a lid on and cook over low heat for about 10 minutes or until the curry roux is completely dissolved. Stir occasionally.
8. Check the consistency of the sauce. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well. Turn the heat off.
9. Cook your Earth Chickenless Schnitzel by either deep fry, bake or air-fry until golden brown. Once cooked, slice your schnitzel on the bias to serve.
10. To serve, place 1 cup of hot cooked rice onto one side of a plate, ladle on the other side the curry sauce and place your Chickenless Schnitzel on top and serve immediately.