KATSU STYLE CURRY

Updated: Nov 18





Ingredients

Vegetable oil

240g MEET Tenders

500ml vegetable stock

75g miso paste

1 brown onion, cut into thin rings

2 tsp mild curry powder

80g Kewpie Japanese Mayonnaise

1 tbsp wasabi paste

450g microwave jasmine rice

2 carrots cut into thin strips

2 cucumbers peeled into ribbons

4 red radishes, thinly sliced

1 tbsp black sesame seeds

60g pickled ginger



Method

1. Pour the oil into pan to a depth of 3cm

2. Cook the MEET Tenders and transfer to a plate with a paper towel

3. Heat the stock in a small saucepan for 3 minutes

4. Remove from heat and whisk in miso

5. Meanwhile, heat 1 tbsp of reserved oil in a pan

6. Add the onion and cook until soft

7. Add the curry powder and stir until aromatic

8. Stir miso mixture with the onion. Bring to boil then simmer until

sauce thickens slightly

9. Combine mayo and wasabi in a small bowl

10. Warm rice following packet directions and serve

11. Add MEET Tenders, curry, carrot, cucumber, radish, and sesame seeds

12. Serve with ginger and wasabi mayo

13. Enjoy!




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