Katsu rasher poke bowl

Serves 1–2

Ingredients:

• 6 HECK smoked chicken rashers
• 1 ciabatta loaf
• 300ml katsu sauce
• 100g panko breadcrumbs
• 2 eggs
• 50g plain flour
• ½ cucumber, grated
• 200g pickled red cabbage
• 100ml sunflower oil

Method:

1. Preheat the sunflower oil in a frying pan over medium heat, ready for shallow frying.
2. Set up three shallow bowls – one with flour, one with beaten eggs (egg wash), and one with panko breadcrumbs.
3. Coat each rasher by dipping first into the flour (shaking off any excess), then into the egg wash, and finally into the panko breadcrumbs. Ensure they’re well coated on all sides.
4. Carefully shallow fry the rashers until golden and crispy, and fully cooked through. Drain on kitchen paper.
5. Warm the ciabatta in the oven according to the packet instructions.
6. Heat the katsu sauce in a small pan or microwave until hot.
7. Grate the cucumber and set aside.
8. To assemble the sandwich, slice the ciabatta in half. Spread around 2 tablespoons of katsu sauce on each side of the bread. On the bottom half, layer the grated cucumber, then the crispy rashers, followed by the pickled red cabbage. Finish with the top half of the ciabatta.
9. Slice in half and enjoy!