Vegetarian Katsu Curry

Ingredients

Quantities are for one portion.

• 100 mlJapanese curry sauce (store-bought)
• 150 gpumpkin, sliced
• 30 gpanko breadcrumbs
• 1 tbspvegetable oil
• 1egg, beaten
• 70 gshort-grain white rice (dry)
• 20 gplain flour

Method

1. Rinse the white rice and cook it according to the packet instructions until sticky and tender.
2. Prepare a breading station: coat the pumpkin slices in the flour, dip them completely in the beaten egg, and press them firmly into the panko breadcrumbs.
3. Heat the vegetable oil in a frying pan over medium heat and gently fry the breaded pumpkin until deeply golden and crispy on both sides.
4. While the pumpkin cooks, heat the Japanese curry sauce in a small pot until piping hot.
5. Slice the crispy pumpkin katsu into thick strips.
6. Serve the hot rice on a plate, place the sliced pumpkin on top, and pour the warm curry sauce generously over half of the katsu.