A fancy twist on the popular chicken katsu curry that has become such a favourite in the UK. Served with a homemade Japanese curry sauce, crispy panko breaded tuna steaks, pickled veg and some fluffy dashi rice.
Wash the vegetables for the pickle and cut them all as finely as possible into matchsticks, but keep the radishes as thin rounds. Place in a bowl and toss in the salt, then leave to one side for 30 minutes for the salt to draw out the moisture from the chopped vegetables.
Boil the rice wine vinegar in a saucepan with the caster and yuzu juice for 1 minute so all the sugar dissolves, then cool. Wash the salted veg under running water to get rid of excess salt, then store in the vinegar for at least a few hours ahead of eating. In an airtight container they can be stored in the fridge for several weeks.
Peel and finely dice the onion, then fry in the oil in a saucepan with a lid for 5 minutes until soft and sweet. Grate the apple into the pan along with the garlic and ginger. Splash in the soy sauce, okonomiyaki sauce, curry powder, turmeric and cornflour, before heating to a simmer with the stock Bubble gently for 20 minutes. Blitz in a blender to make a smooth sauce.
Wash the rice in cold running water for a while until the water runs clear, then place the rice into a rice cooker (if you have one) with the measured out water, dashi and a generous pinch of salt. *alternatively use a saucepan with lid. Cook in the rice cooker according to the machine instructions, or heat to a boil and gently simmer for 5 minutes, before shaking the pan, switching the heat off and leave to continue cooking for another 5 minutes without lifting the lid.
Preheat a deep fat fryer to 190°C. Season the tuna steaks with salt and pepper, then dust in flour. Dunk the tuna into the beaten egg to coat, before tossing in a bowl of the panko breadcrumbs so they stick and cover the tuna.
Fry the tuna one at a time for 45-60 seconds so that the breadcrumbs go golden and crispy and the outside of the tuna begins to cook, but the middle is still pink. Serve the tuna immediately at the table with a big bowl of the steamed rice, plenty of drained pickled vegetables and a jug of the curry sauce so that everybody can help themselves. Serves 4