Katsu Chicken

Steps

1. Preheat oven to 220°C. Bring a small pot of salted water to the boil. Line two oven trays with baking paper. Prepare ginger. Cook super grains in pot of boiling water for about 12 minutes, then add edamame beans and continue to cook for 2-3 minutes, until grains and edamame beans are tender. Drain, rinse under cold water and drain well.
2. Pat chicken dry and season. Whisk egg in a bowl, add chicken and turn to coat. Shake off excess egg and place on a plate. Sprinkle breadcrumbs over both sides of chicken and press down to stick.
3. Heat a large, dry non-stick fry-pan on medium heat. Spray with oil and cook chicken for about 1 minute each side, until golden. Place on first prepared tray and bake in oven for 7-11 minutes (depending on thickness), or until cooked through. Turn once during cooking. Remove from oven and set aside to rest.
4. Quarter broccoli half lengthways to make 2 long, equal pieces. Place on second prepared tray, spray each piece with oil, brush with 1 teaspoon of miso drizzle and season. Bake (on rack below chicken) for 12-15 minutes, until tender.
5. In a large bowl, whisk soy sauce, honey, sesame oil, ginger and vinegar. Cut radishes in half and thinly slice and dice cucumber 1cm. Add to bowl with dressing, along with cooked grains and edamame. Toss to coat and season to taste.
6. Cut cooked chicken in half diagonally. Roughly chop coriander.
7. TO SERVE spoon pickled grain salad onto plates and lay a broccoli steak on the side. Place katsu chicken on top, top with miso drizzle and sprinkle over sesame seeds and coriander.