Sesame chicken katsu salad

SERVES 2 PREP AND COOK TIME 25 MINUTES 1 cup (200g) frozen shelled edamame 4 chicken tenderloins

¼ cup (40g) plain flour

1 egg, beaten lightly

½ cup (40g) panko breadcrumbs 2 tablespoon white sesame seeds

½ cup (125ml) vegetable oil, for shallow-frying

60g snow pea tendrils

2 baby cucumbers (qukes), sliced on the diagonal

2 green onions, sliced thinly lengthways

DRESSING

⅓ cup (100g) Japanese mayonnaise

2 tablespoons rice wine vinegar

½ teaspoon shichimi togarashi

1 Cook edamame in a small saucepan of boiling water until tender; drain. Rinse under cold water; drain again.

2 To make chicken katsu, lightly dust chicken in flour, shaking off excess. Coat in egg, then crumbs combined with sesame seeds.

3 Place oil in a small heavy-based frying pan until a third full. Heat over medium-high heat until hot; cook chicken, 4 minutes on each side or until golden and cooked through. Drain on paper towel. Cool; slice thickly.

4 DRESSING Combine ingredients in a small bowl. Makes ½ cup.

5 Divide chicken, snow pea tendrils, cucumber, edamame and green onion between bowls; season to taste.

6 Before serving, drizzle salad with dressing.