curry sauce

• 1

  apple

• 50g

  butter

• 10g

  curry powder

• 15g

  dark soy

• 20g

  flour

• 4 cloves

  garlic

• 10g

  ginger

• 25g

  honey

• 1

  onion

• 2

  shitake mushroom

• 500g

  stock

• 20g

  tomato puree

• 15g

  Worcestershire sauce

katsu

• 2

  chicken breasts

• 1

  egg

• 100g

  flour

• 100g

  panko breadcrumbs

to serve

• 1 pinch

  furikake

• 100g

  pickled carrots

• 25g

  sesame seeds

• 250g

  short grain rice

• 100g

  spring greens

• 2

  spring onions

• To make the sauce, dice and caramelise the onion in half the butter, then add the minced ginger and garlic. Once fragrant, add the curry powder and flour and toast for a few minutes before adding the tomato puree and finely sliced apple (skin included). Use a bit of stock if it starts to stick.

• Once the apple has softened, add the stock and shitake mushroom (this can be rehydrated dry mushroom). Reduce the heat and simmer for 20 minutes.

• Add the Worcestershire sauce, soy and honey.

• Blend the sauce and add the remaining butter, keep on a low heat until ready to serve, stirring to prevent a skin from forming.

• To make the katsu, split each breast in two and pound flat. Dredge in seasoned flour, then egg and then panko. Shallow fry until golden brown and the chicken is fully cooked.

• Serve the sauce on a bed of rice, top with the katsu, pickled carrots, greens and then sprinkle the remaining toppings.