Japanese Sweet Potato Katsu with Coconut Curry Sauce & Edamame Rice

Preheat the oven to 200°C (fan 180°C) and line a baking tray with parchment.

Peel the sweet potato and cut into thick, finger-sized batons about 2cm thick, similar to chip shapes.

Set up three shallow bowls: one with plain flour seasoned with a pinch of salt, one with the beaten egg, and one with the panko breadcrumbs.

Dip each sweet potato baton first in the flour, then the egg, then press firmly into the panko to coat evenly on all sides.

Arrange the coated batons on the lined tray, drizzle with the vegetable oil, and bake for 22-25 minutes, turning halfway through, until golden, crisp and the sweet potato is tender when pierced with a knife.

While the sweet potato bakes, finely dice the onion and mince the garlic.

Heat a small saucepan over medium heat with a little oil, add the onion and cook for 4-5 minutes until soft and translucent.

Stir in the garlic and curry powder and toast for 30 seconds until fragrant, taking care not to let it catch.

Pour in the vegetable stock and coconut milk, add the soy sauce, and simmer gently for 8-10 minutes, stirring occasionally, until slightly thickened. Season to taste with salt and pepper.

For a smoother finish, blend briefly with a stick blender, or leave rustic if you prefer texture.

Meanwhile, cook the jasmine rice according to packet instructions (around 12 minutes), adding the edamame beans for the final 3 minutes so they heat through.

Drain and fluff the rice and edamame together with a fork.

Divide the edamame rice between two bowls, top with the crispy sweet potato katsu, and generously spoon over the warm curry sauce. Garnish with sesame seeds or chopped spring onion if you like.