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Eat Out To Help Out Katsu & Sushi Recipes

Chicken Katsu

Katsu is the go to menu option of every under 12, and frankly it’s great – posh chicken nuggets with chip shop curry sauce… what’s not to like.

Ingredients -serves 2

  • . For the chicken – if using a decent butcher, one chicken breast will work for 2 – if using the supermarket, 2 chicken breasts. 
  • . Egg & milk wash
  • . Panko Bread Crumb
  • . Plain Flour

For the sauce Roux –

Tablespoon Butter, Tablespoon Plain Flour, Tablespoon Curry Powder, Tablespoon Garam Masala


  • . 50g Block Coconut, 1 Banana Shallot – fine dice, Carrot – diced, Clove garlic – fine dice
  • . Sachet (tablespoon) honey
  • . Chicken Breast halves – see above
  • . Water 400ml/ Miso teaspoon
  • . Teaspoon Soy Sauce
  • . Salt/ Pepper


  • . Coriander
  • . Chilli Flake – optional


  1. 1. Flatten the chicken and layer, flour, egg, panko – do this twice for extra crispiness.  These will be baked in the oven for about 20 minutes at 180C – you can do in advance, chill and reheat.  To serve you will slice into strips and lay on top of your rice and drizzle with Katsu curry sauce.

To make the sauce

  1. 1. Melt butter and add the flour, stir so the flour bubble and cooks.  Then add the 2 spice mixes, this is your katsu curry roux.
  2. 2. Either set the roux to one-side or use another pan. 
  3. 3. Soften the shallot, ginger, carrot and garlic
  4. 4. Add back the roux, allow to soften, add the liquid and the coconut block
  5. 5. Taste – but then add the honey, salt, pepper and soy
  6. 6. Taste again – re-season if needed
  7. 7. Reduce heat and allow to simmer
  8. 8. Serve on side or drizzle over the sliced chicken strips, with plain rice – delicious!


So popular, but surprisingly easy after a couple of practice runs!


  • . 375g Sushi rice
  • . 100ml rice wine
  • . 2 tbsp sugar
  • . 2 tsp salt
  • . Nori seaweed sheets

To serve – pickled ginger, wasabi paste or making a simple dipping sauce with soy sauce, honey and chilli flakes!

Rolling Mat

You do need a rolling mat, they are widely available (online or in store)  We cover these in cling film to assist the cleaning process.


  1. 1. Make the sushi vinegar or of course buy one from the supermarket. Sushi vinegar is the mix of rice wine, sugar and salt.  Just stir together and once the sugar is dissolved, you have your sushi vinegar.
  2. 2. Wash the sushi rice, and cook the rice according to the packet – chill the rice
  3. 3. Pour the vinegar onto the rice and keep turning it over so that it is nicely mixed.
  4. 4. Take a sheet of seaweed and place it on to the clingfilmed mat. You should leave about 2cm gap between the edge of the mat and the nori sheet.

It should be clear which way you will roll the mat up.

  1. 5. You will leave an edge of about 1 cm one side of the nori and then cover the nori with rice, and press it down firmly.  We generally leave the last 3-4 cm clear from rice as the rolls get big!
  2. 6. Choose a filling – salmon, cucumber, omelette, avocado – create.
  3. 7. Leave about 1 cm gap from the edge of the rice and make a stripe of the filling ingredients all the way across.
  4. 8. Taking care, roll the sushi using the mat. Roll all the way up and compress.
  5. 9. Unroll the mat, tidy up the ends of the roll, then just shape into a more circular roll with your hands.

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