Tonkatsu BBQ Brisket With Furikake Potato Salad & Ponzu Cucumber

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Transfer your beef brisket joint and any juices to an oven-proof dish

Cover with tin foil and put the dish in the oven for an initial 20 min

While the beef is cooking, chop your waxy potatoes in half

Add the halved potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for 14-17 min or until fork-tender, then drain and return to the pot

While the potatoes are cooking, slice your cucumber very finely

Combine half your soy sauce, a squeeze of lemon and half your rice vinegar (you'll use the rest later!) in a large bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and your toasted sesame oil

Add the sliced cucumber and give everything a really good mix up – these are your ponzu pickled cucumbers

Combine your BBQ sauce and the remaining soy sauce in a small bowl with your ginger & garlic paste and mirin – this is your tonkatsu BBQ sauce

Trim, then slice your spring onion[s]

Combine the sliced spring onion with your crispy onions – this is your oniony sprinkle

Once the beef has had an initial 20 min, remove the dish from the oven and discard the tin foil

Pour over half the tonkatsu BBQ sauce (save the rest for later!)

Return the dish to the oven for a final 5-6 min – this is your BBQ brisket

Meanwhile, return the pot with the potatoes to a low heat with a small knob of butter

Once melted, add your mayo, furikake and remaining rice vinegar and give everything a good mix up

Set aside off the heat until ready to serve – this is your furikake potato salad

Once the beef is cooked, shred it apart, using two forks – this is your pulled beef brisket

Add the remaining tonkatsu BBQ sauce and give everything a good mix up – this is your tonkatsu bbq brisket