Chicken Katsu Bowl with Sushi Rice and Cabbage

• 300 g Sushi rice
• 420 ml Water
• 2 medium Chicken breast
• 60 g Plain flour
• 2 Egg
• 90 g Panko breadcrumbs
• 250 ml Vegetable oil
• 250 g White cabbage
• 90 ml Tonkatsu sauce
• 2 Spring onion
• 2 tbsp Roasted sesame seeds
• ½ tsp Fine sea salt

1. Rinse the sushi rice in a bowl of cold water, swishing gently, then drain; repeat until the water runs mostly clear. Tip into a saucepan with the water and fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. While the rice cooks, finely shred the white cabbage and thinly slice the spring onion. Set both aside for serving.
3. Place each chicken breast between two sheets of baking paper and gently bash to an even thickness of about 1.5 cm. Set up a breading line: plain flour in one bowl, eggs beaten in a second, and panko breadcrumbs in a third. Coat the chicken in flour, dip in egg, then press into panko so it is well covered.
4. Heat the vegetable oil in a large frying pan over medium heat until a breadcrumb sizzles on contact. Fry the chicken for 4 to 5 minutes per side until deep golden and cooked through, adjusting the heat so the coating does not burn. Lift out and rest for 2 minutes before slicing.
5. Divide the rice between two bowls and top with the shredded cabbage. Arrange the sliced katsu on top, drizzle with tonkatsu sauce, then finish with spring onion and roasted sesame seeds. Serve straight away while the chicken is crisp.

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