Chicken Katsu Bowl

Ingredients:

• Prepared Rice 

• 1/2 cup cooked edamame

• 1/2 cup fresh bean sprouts

• 1 carrot peeled and grated across the end thickly

• 1/2 cucumber, partially peeled, seeded, quartered lengthways and chopped perpendicular

• 2 chicken Katsu (fried) cutlets,  fried hard and crispy, rough chop

• Canola oil for frying Katsu

• Furikake Seasoning

• Sauces -  Sriracha and / or Oyster or Hoisin for condiments

Preparation:

1. Prepare the Rice 

2. Steam or cook the edamame following package instructions.

3.  Peel and cut the cucumber and carrot.

4. Heat the oil and fry the Katsu and chop roughly.

5. Place two scoops of rice in the bottom of the bowl, sprinkle with Furikake.

6. Arrange the toppings in groups around the edges and drizzle with sauces then top with Furikake.