Chicken katsu is traditionally served with white rice and tonkatsu sauce, a thick and tangy Japanese vegetarian brown sauce. (You can see how to make this sauce below.) Don’t be afraid of making ...

Incidentally “katsu” isn't the type of sauce – it actually means refers to the chicken cutlet, or if it's pork, “tonkatsu”, but it's just easier here so we all know what I'm talking about.

It's covered in store-bought panko and then deep-fried. The milk bread is char-grilled and doused with imported katsu sauce and a red cabbage coleslaw. I love the grill marks on this bread.