Rich, marbled wagyu fried into a golden katsu cutlet and sandwiched in soft, pillowy bread. Crispy on the outside, buttery soft in the middle.

Stir the fresh ginger and garlic into the onion pan and cook for 1min. Next stir in the curry powder, flour and tomato purée and cook for 1min. Gradually stir in the stock, followed by the soy sauce ...