Katsu Chicken

Steps

1. Preheat oven to 220°C. Bring a 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. Place on a plate. Sprinkle breadcrumbs over both sides of chicken and press down to stick.
3. Heat half the oil in a large, non-stick fry-pan on medium heat. Cook chicken, in two batches, for about 1 minute each side, until golden. Wipe pan out between batches and use remaining oil for second batch. Place on prepared tray and bake 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 lengthways to make 4 long, equal pieces. Brush with oil, rub 1 teaspoon of miso drizzle over each piece and season. Place (on rack below chicken) to bake for 12-15 minutes until tender.
5. In a large bowl, whisk soy sauce, honey, sesame oil, ginger and vinegar. Trim end from bok choy and thinly slice; cut radishes in half and thinly slice; dice cucumber 1cm. Add all, along with cooked grains and edamame beans to bowl with dressing. Toss to coat and season to taste.
6. Season cooked chicken, then cut in half diagonally.
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.