Preparation time: 10 minutes
Cooking time: 30 minutes
For the sauce:
For the katsu:
Heat the oil in a saucepan or wok on a medium heat and add the onion, garlic, and carrot. Cook for 8-10 minutes until soft and starting to caramelise.
Add the spices and the flour, cook for 2 minutes, then add the stock, soy sauce and sugar. Stir to get rid of any lumps then turn the heat down so it’s simmering gently. It needs to thicken but still be a pouring consistency, so if it thickens too much, add a little more stock.
Meanwhile put a large pan of water on to boil and cook the CauliShoots for 2-3 minutes until just tender.
In a wide bowl, mix the cornflour with 4 tbsp water and some seasoning. Place the breadcrumbs in another bowl. Dip the CauliShoots into the cornflour mixture and then the breadcrumbs. Repeat the process to ensure the CauliShoots are well coated.
Heat about 5cm of vegetable oil in a deep-frying pan. Once sizzling add the CauliShoots and cook for 4-5 minutes on each side until golden.
Using a stick blender, blitz the curry sauce to a smooth consistency.
Warm the rice and divide between bowls. Serve the katsu CauliShoots alongside with the curry sauce, salad, and radishes. Sprinkle with the spring onion and black sesame seeds to finish.