Yasai Katsu Curry With Pickled Ginger Salad

Rinse your sushi rice in a sieve under cold running water for 30 secs, then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat, then reduce the heat to low until very gently bubbling and cook, covered, for 15 min

Remove the pot from the heat and keep covered for a further 10 min before serving

Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9 and boil a kettle

Trim the green stalk[s] off your aubergine[s] and slice into rounds

Combine your cornflour and vegetable stock mix in a bowl with 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water – this is your cornflour mixture

Add your panko breadcrumbs to a plate with a pinch of salt and a generous drizzle of vegetable oil and mix it all together

Coat the aubergine rounds in the cornflour mixture, then press into the seasoned panko breadcrumbs firmly to evenly coat all over

Add the coated aubergine rounds to a baking paper-lined tray (or two!) and drizzle very generously with vegetable oil

Put the tray[s] in the oven for 30-35 min or until crisp, golden and cooked through – this is your yasai katsu

While the aubergine is cooking, peel (scrape the skin off with a teaspoon) half your ginger into lengths

Finely chop (or grate) the remaining ginger

Add the peeled ginger to a small bowl, cover with boiled water and set aside for later – this is your soaked ginger

Chop your creamed coconut roughly (if required!)

Peel and finely chop your brown onion[s] then peel and finely chop (or grate) your garlic

Heat a separate pot with a generous drizzle of vegetable oil over a medium heat

Once hot, add the chopped onion, chopped garlic, chopped ginger and a generous pinch of salt and cook for 4-5 min or until beginning to soften

Once the onion has softened, add your curry powder, ground turmeric and 2 tsp [3 tsp] [4 tsp] flour and cook for 30 secs or until fragrant

Once fragrant, add 300ml [390ml] [510ml] boiled water, chopped creamed coconut, 2 tsp [3 tsp] [4 tsp] sugar and soy sauce to the pot

Cook for 5-6 min or until the sauce has thickened to a curry-like consistency, then blitz until smooth with a (stick) blender – this is your curry sauce

Drain the soaked ginger, then add it to a large bowl with your red wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar, a drizzle of vegetable oil and a pinch of salt

Wash your salad, then pat it dry with kitchen paper, then add to the bowl and give everything a gentle mix up – this is your quick-pickled ginger salad