Sesame Chicken Katsu With Edamame Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat, once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot, then rinse your blanched edamame beans under cold running water, add to the pot with the rice and keep covered until serving – this is your edamame brown rice

Meanwhile, take your chicken out of the fridge, open the packet and let it air

Boil a kettle, then add your chicken to a tin foil-lined baking tray

Sprinkle over your black sesame seeds and season with a generous pinch of salt, then put the tray in the oven for 18-20 min or until cooked through (no pink meat!) – this is your sesame chicken

Peel half your carrot[s], until you end up with a pile of carrot ribbons

Grate the remaining carrot[s]

Peel and finely chop your shallot[s]

Heat a large pot with a drizzle of vegetable oil over a medium heat

Once hot, add the grated carrot, your ginger paste and the chopped shallot with a pinch of salt and cook for 3 min or until slightly softened

Once slightly softened, add your curry powder and umami seasoning and cook for 2 min further until fragrant, then once fragrant, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour, stir it all together and cook for 1 min

Add 150ml [200ml] [250ml] boiled water to the pot and reduce the heat to low

Add your soy sauce and tomato ketchup and stir it all together

Cook for 5-7 min or until the sauce has thickened to a curry-like consistency, then blitz until smooth with a (stick) blender – this is your katsu sauce

Combine your rice vinegar with a drizzle of olive oil and a pinch of salt – this is your dressing

Add the carrot ribbons to the bowl and give everything a good mix up – this is your dressed carrot ribbons

Once done, transfer the chicken to a clean board and slice finely