Prepare the Rice:

• Wash the rice until water runs clear.

• Place in saucepan with 200ml boiling water

• Cook for 10 minutes with lid on

• Turn off heat and allow to steam for 10 mins.

Katsu sauce:

• Finely dice the onions and carrots

• Crush 2 garlic cloves, grate a thumb-sized piece ginger

• Heat 1 tbsp oil In a saucepan, add onions and carrots and Ginger, curry powder and turmeric. Saute on a medium heat for 10 minutes until soft.

• Add garlic, stir for 1 minute, then add the coconut milk and syrup or honey.

• allow to simmer for 5 minutes, then blend until smooth and turn off heat.

Chicken/ Tofu:

• Chicken: Cut each breast into two thin strips of even thickness

• Tofu: Reduce thickness of tofu block by cutting into two pieces.

• Season with paprika, salt and pepper

• Prepare three shallow dishes  for dipping the Chicken/ Tofu. In this order dip into Flour, Whisked egg, and Breadcrumbs,

• In a wide frying pan, on medium heat, add butter and olive oil.

• Fry the Chicken/ Tofu in batches for 5 minutes each side, or until cooked through.

• Keep in a warm oven until all pieces are prepared.

Plate up, by moulding the rice in a cup, rest one or two pieces of Chicken/ Tofu over the rice, and pour the sauce over. Garnish with spring onion, some chopped finely, and some in inch long lengths.