Yukari Pickled Red Cabbage

• 1/2 head red cabbage, thinly sliced 
• 1.5 cups (360g) rice vinegar 
• 1 cup (232g) water 
• 2 tablespoons (26g) sugar 
• 1 tablespoon (10g) salt

Curry powder

• 2 tbsp turmeric
• 1 ½ tbsp coriander seeds
• 1 tbsp cumin
• 1 tbsp fenugreek 
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tsp garlic powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1 tsp fennel
• 2 star anises
• Few cloves
• Few cardamom pods
• ½ tsp ground bay leaf
• ½ tsp all spice
• ½ tsp thyme
• ½ tsp cayenne

Yukari Curry

• 1/4 cup of butter (56g) - (first measurement) 
• 3 onions, julienned 
• 1-quart (907g) chicken stock 
• 4 dried shiitake mushroom (6g) 
• 1 apple, grated 
• 1 tablespoon (15g) tomato paste 
• 1/2 cup butter (112g) - (second measurement) 
• 1/2 cup (72g) all-purpose flour 
• 1 tablespoon (8g) garam masala *optional* 
• 1/4 cup (25g) curry powder 
• 2 teaspoon (9g) MSG 
• 1 tablespoon (14g) dark soy
• 2 tablespoons (23g) worcestershire sauce 
• 1 tablespoon (18g) honey 
• 3/2 tablespoon butter (50g) - (third measurement)

Pork katsu

• 4 boneless pork loin chops or chicken breast/thighs

• salt to taste 
• 1/2 cup (72g) all-purpose flour 
• 2 eggs plus a splash of water 
• 1.5 cups (75g) panko breadcrumbs 
• 3-4 cups oil for frying

• Garnish

• Spring onion 
• White rice