Quorn Crispy Nuggets Katsu Bento Box
Bento boxes are a takeaway lunch staple in Japan, so why not try our fakeaway version! Our Crispy Nuggets make a perfect dipping partner for this fragrant katsu curry sauce. Served with seasoned sticky sushi rice and a fresh green vegetable salad doused in a punchy wasabi dressing, this combo is sure to bring some zing to your lunch or dinner.
4.2 g of fat
Low in saturated fat
Source of fibre
Source of protein
- 16 Quorn Crispy Nuggets
- 320g uncooked sushi rice
- 2 tsp rice vinegar
- 1 tsp sugar
- 1 brown onion
- 1 carrot
- 2 cloves garlic
- 1 tbsp medium curry powder
- 150ml reduced fat coconut milk
- 1 tbsp tomato puree
- 1 thumb sized piece ginger
- 200ml hot boiled water
- 1 tsp oil
- 200g Edamame beans
- 200g fine green beans
- 140g kale
- 4 spring onions
- 10g wasabi
- 2 tbsp reduced fat mayonnaise
- Juice of 1 lemon
- 20g toasted sesame seeds
- Preheat a fan oven to 200 degrees celsius fan.
- For the Katsu curry sauce, peel and finely chop the onion and garlic and ginger, and grate the carrot.
- In a medium saucepan, add the oil then the chopped veggies and cook on a medium heat until the veg has softened.
- Next, add the tomato puree and curry powder and stir to combine. Cook for a minute or so until the curry powder is fragrant then add the coconut milk and 200ml hot water from a recently boiled kettle.
- Cook until the vegetables have softened and the sauce has thickened slightly.
- Once cooked, you can blitz the sauce until smooth using a stick blender, or alternatively leave the sauce chunky if you prefer. Season with salt and pepper to taste.
- For the sushi rice – place the rice in a saucepan with a tight fitting lid.
- Rinse the rice with cold water until the water runs almost clear then cover the rice with 440ml cold water.
- Place the pan on a hob with the lid on and bring to the boil
- Once boiling turn the heat down to the lowest setting and continue to steam the rice for 15-20 minutes.
- Once the rice is cooked add the rice vinegar, and sugar and stir into the rice using a fork so as not to clump up the rice too much. Season with salt to taste. Put the lid back on and put to one side.
- Place the Quorn Crispy Nuggets on a baking tray and cook according to the packet instructions.
- To make the salad – cut the fine green beans into 2cm pieces and shred the kale. Then add to a pan of boiling water along with the edamame beans and blanch for about 2 minutes.
- Drain the veg and cover with cold water to cool the veg and stop the cooking process so the vegetables remain crunchy. Drain and place in a large bowl then finely chop the spring onions and add to the blanched veg.
- In a small bowl, first mix the wasabi with a splash of cold water until it forms a smooth paste then add the lemon juice and mayonnaise. Season with salt and pepper to taste.
- Mix the dressing with the salad then mix in the toasted sesame seeds and serve with the rice, Katsu sauce and the Quorn Crispy Nuggets.
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