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Wei's Chicken Katsu Curry & Chicken and Cabbage Gyoza

Chicken katsu curry

The sauce

  • 1 onion
  • 2 garlic cloves
  • 1 tbsp curry powder
  • 2 tbsp plain flour
  • 1 tsp turmeric
  • 500 ml chicken stock
  • 1 tbsp soft brown sugar
  1. Sweat onion
  2. Add garlic
  3. Add curry powder, flour and turmeric
  4. Cook out
  5. Add chicken stock
  6. Add sugar

The chicken

  1. Bash the chicken breast to thin it
  2. Dredge through seasoned flour before egg wash and then panko crumbs.
  3. Heat a generous amount of oil and fry the breasts for 5-6 minutes until crispy,
  4. golden brown and cooked through
  5. Leave for a few minutes before carving.

Onsen egg

  1. Boil water
  2. Lower egg
  3. Stir to the count of 10
  4. Cover for 10 mins

Picked radish

1 star anise
1/2 tsp coriander seeds
3 cm piece of ginger
1 red chilli, deseeded and finely diced
2 tsp caster sugar
1/2 tsp salt
4 tbsp white wine vinegar

  1. Thinly slice radish
  2. Slice ginger into fine strips
  3. Heat a small pan, toast the spices for a minute or so, add the chilli, sugar,
  4. vinegar and salt. Simmer gently to dissolve
  5. Stir the mixture into the radishes
  6. Cover and pop in fridge

The finished dish

Serve on a bed of sushi rice with pickled radish, an onsen egg, sprinkle over aonori
seaweed flakes and nori seaweed strips, drizzle curry sauce over the top, serve
more sauce on the side.













Chicken and cabbage gyoza

1 chicken breast
1/4hispi cabbage
5 spring onions, finely chopped
5 cm piece of ginger, grated
2 cloves garlic finely chopped
2 tbsp Tamari sauce
1 tsp caster sugar
1 tsp sesame seed oil
2 tsp sake

  1. Finely dice/mince the chicken breast
  2. Finely shred the cabbage
  3. Grate a piece of ginger
  4. Saute ginger, garlic, spring onions and cabbage to soften
  5. Remove and place in bowl to cool
  6. Pop minced chicken in bowl, add corn/tapioca starch and water to tenderise
  7. Then mix in all the seasoning
  8. Combine the chicken and cabbage
  9. Pop on dumpling wrapper
  10. Pleat
  11. Heat a generous amount of oil in pan
  12. Fry the gyoza bottoms till golden brown
  13. Add boiling water to the pan (to about . of the height of the gyoza)
  14. Cover and steam for about 10 minutes or so, all the liquid should have
  15. evaporated and the dumplings should be soft and pillowy
















Images courtesy of this weeks contributor © Wei Kee 2021