Katsu chicken bowls

Method

1. Heat the oven to 180ºC fan/gas 6. Put the flour and egg in separate bowls. In another bowl, toss the panko crumbs with some salt and pepper. Dip each piece of chicken in the flour, then the egg and finally the breadcrumb mixture to coat well. Lay each piece on a baking tray as you go. Drizzle with the sesame oil, then cook in the oven for 20-25 minutes.

2. Meanwhile, cook the rice according to the packet instructions and heat the katsu sauce in a small pan over a medium heat. Drain the rice, then divide between 2 deep bowls. Top with the crispy chicken and katsu sauce, then add the cucumber, carrot and pickled ginger. Sprinkle with sesame seeds and togarashi, if using.

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