Butternut squash katsu | Nourish plant-based living

Ingredients

• 1 butternut squash
• ½ cup gluten-free breadcrumbs
• ½ cup corn flour
• 1 tsp ground turmeric
• 1 cup thickened soy milk (see tip)
• 1 cup black rice
• 2 cups water
• 2 spring onions, finely sliced
• Salt, to taste
• 1 white onion, finely diced
• 1 garlic clove, crushed
• 2 tsp curry powder
• 2 tsp ground turmeric
• ¾ cup coconut milk
• ⅓ cup dashi (see tip)
• 2 tsp corn flour
• Gluten-free soy sauce, to taste
• Punnet micro coriander
• Punnet micro cress
• Punnet red elk or curly endive
• 1 red chilli, julienned