Yasai Katsu Curry With Fresh Ginger Salad

Peel and cut the potato and carrot into chunks. Slice the onion. Thinly slice the cabbage. Finely chop the garlic and grate the ginger. Rinse the rice.

Set out flour, beaten egg and panko breadcrumbs. Coat the vegetables first in flour, then egg, then breadcrumbs.

Heat cooking oil over medium-high heat and fry the breaded vegetables in batches until golden, crisp and tender. Drain well.

Cook onion in a little oil, add garlic and ginger, then stir in curry powder. Add potato, carrot and vegetable stock and simmer until tender and thickened.

Toss red cabbage, white cabbage, carrot and cucumber with rice vinegar, soy sauce, sesame oil and fresh ginger. Finish with coriander and sesame seeds.

Cook the jasmine rice until fluffy. Serve with the crispy yasai katsu, hot curry and fresh ginger salad, seasoning with salt and black pepper to taste.