Katsu Burger



Make the sauce:

Make stock by adding boiling water to the bouillon jelly and allow to dissolve. Dice onions and soften in a thick bottomed pan over a medium heat with oil, garlic and ginger. Add curry powder and turmeric, cook for a few minutes. Add flour, stir well and cook for a further minute with the spices. Slowly add vegetable stock and then coconut milk. Add salt, sugar and a dash of soy sauce. Allow to simmer for about 10 minutes then carefully blend until smooth with a stick blender. Leave to one side and keep warm


Deep fry chicken fillets and fries until golden, lightly toast bun, shred lettuce and finely slice radishes. Once everything is ready build your burger by adding shredded lettuce to the base bun, add sliced chicken fillet, top with a drizzle of warm katsu sauce and sliced radish. Serve with top bun and seasoned fries.