The katsu burger - Japan’s favourite dish with a food truck twist...

In Japan ‘katsu’ refers to a meat cutlet that’s been breaded and fried - it’s often served with a mild curry or 'kare' sauce but here we’re turning it into a delicious chicken burger. The curry powder used to season both the chicken burger and accompanying ketchup didn’t arrive in Japan until the British introduced it there about 100 years ago (after its invention during their occupation of India in order to commercialize complicated Indian spice blends).

The burger is teamed here with an array of exciting sides - Japanese mayo, curry ketchup, sesame topped coleslaw, radish pickle, a tangy tamarind brown sauce, chips sprinkled with shichimi togarashi and finally some okonomiyaki!

SESAME SEEDS: White sesame seeds, black sesame seeds
SHICHIMI TOGARASHI: Orange, Sichuan pepper, poppy seeds, sesame seeds, nori flakes, sansho powder, chilli powder, ginger
PICKLE SPICES: Yellow mustard seeds, ginger
CURRY POWDER: Coriander, cumin, black pepper, fenugreek, turmeric, ginger, yellow mustard, cardamon, cinnamon, cloves, chilli, star anise, Sichuan pepper, fennel, cassia
MAYO SPICES: Onion powder, wasabi
BROWN SAUCE SPICES: Tamarind powder (tamarind, starch), amchur, mustard powder,  toasted cumin, onion, shrimp powder(shrimp, salt), turmeric, chilli, cinnamon
OKONOMIYAKI BLEND: Chives, toasted sesame seeds, Nori seaweed, white pepper, chilli

*Allergens

• 4 large skinless, boneless chicken thighs
• 1 small Chinese cabbage
• 1 bunch of spring onions
• 200g radishes
• 3 eggs (any size)
• 4 cheese slices (any type)
• 100g mayonnaise
• 100g breadcrumbs (Japanese panko are best)
• 60g sugar
• 65g cornflour
• 100ml vinegar (rice, white wine or cider vinegar is best)
• 50ml soy sauce
• 50g tomato puree
• Oil for frying (sunflower or vegetable oil is best)
• 4 burger buns
• 750g frozen chips (or make your own)