Ingredients

• 1/4 cup peeled and sliced daikon radishes or 1/4 cup red radish
• 2 tablespoons rice vinegar
• 1/4 teaspoon black pepper
• 4 tablespoons butter
• 2 potatoes, large dice
• 1/2 lb carrot, peeled and cut in large 2-inch pieces
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups water
• 1 green apple, grated
• 1 curry, brick broken up
• vegetable oil, to fry
• 4 chicken cutlets
• 1/2 cup all-purpose flour
• 2 eggs
• 1 cup panko breadcrumbs
• 3 scallions, thinly sliced
• cooked white rice
• cabbage (to garnish)

Instructions

1. Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.

2. In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.

3. Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.

4. Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1⁄2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.

5. Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.

6. To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish.