First, make the cucumber salad: thinly slice cucumbers and sprinkle with salt – this draws out the moisture. Let this steep
for 10 minutes, then drain and squeeze out the water. Place in a dish together with a mixture of rice vinegar and light soy sauce.
Sprinkle with white sesame seeds.

Flatten chicken breasts with a meat mallet and dredge in seasoned flour. Dip into beaten egg, then coat in panko breadcrumbs.
Let these set for 30 minutes in the refrigerator.

For the katsu sauce, chop an onion and a small carrot and fry in a little hot oil for a few minutes to soften. Add crushed garlic,
a tsp freshly grated ginger and a Tbs medium curry powder and cook this for a couple of minutes. Sprinkle over a ½ Tbs plain flour
and cook this for another couple of minutes, then gradually add chicken stock to make a smooth sauce. Simmer for 10 minutes, then
blend everything to a smooth sauce with a stick blender. Season with a splash of soy sauce, salt and freshly ground black pepper.

When ready to cook, put rice on to boil, and fry the chicken breasts in hot oil and butter until golden brown on both sides.
To serve, spoon some katsu sauce onto warm plates, cut the chicken into strips and place on the sauce, and accompany with
the cucumber salad and the rice garnished with spring onions.