“Katsu curry, a crunchy, breadcrumbed-and-fried fillet served with a special curry sauce, is a favourite across Japan. It’s traditionally made with pork but can be made with chicken breast too. Each family and restaurant has their own variation, some adding fruit, extra spices and herbs to the sauce, depending on their taste. The sauce is usually mildly spiced but at some restaurants you can select your spice level – so it can be extremely hot. Ultra-crisp Japanese panko breadcrumbs are key to the recipe; the bigger the crumbs, the crisper and better the result.”
FAH SUNDRAVORAKUL, C0-FOUNDER OF JAPANESE RESTAURANT YAMAGOYA
PHOTOGRAPHS FAITH MASON FOOD STYLING JEN BEDLOE STYLING MORAG FARQUHAR