Ingredients

For 4 people 

for the sauce:

half a red onion, finely chopped

11 carrot, finely chopped

500ml chicken stock (alternativley use water and a stock cube)

2 Japanese curry cubes

for the fried chicken:

4 chicken drumsticks

2 eggs, whisked

100g seasoned plain flour F100g panko breadcrumbs

for 1 arancini:

1 handful cooked sticky sushi rice

1 plain roasted, shredded chicken drumsticks

2 tablespoons of katsu sauce, cooled

eggs/breadcrumbs/flour as per fried chicken above

for the pickle:

sliced cucumber

sliced cabbage

sea salt

to serve:

Kewpie mayonnaise

Bulldog Tonkatsu sauce

Sticky rice (see method below)

Method

Fry onions and carrot gently in some olive oil until softened. Mix curry cubes with hot chicken stock until they have disappeared. Pour this into the pan with the onions and keep on a low heat until ready to serve.

For the arancini; roast chicken in oven, let cool, shred and mix with a little katsu sauce. Take a handful of rice, an spoon some chicken mixture into the middle. cover with more rice until you have a large ball. Roll this in flour, then egg, then breadcrumbs. fry in hot oil until golden brown then drain, and put on a tray in a hot oven for at least 20 minutes.

For the fried chicken; take raw drumsticks and roll in flour, egg and breadcrumbs and cook as above.

For the pickle; slice cucumber and cabbage, season liberally with sea salt and let sit for at least 20 minutes.

To cook the sticky rice: rinse rice with water until it runs clear. 1 mug of rice and 2 mugs of cold water will produce enough for 2 arancini or 2 people. Put water and rice in a pan and cover with a lid. simmer gently until nearly all the water has gone, then turn the heat off and leave to steam for 2 minutes.

Serve with Kewpie mayonnaise and Bulldog tonkatsu sauce