Chicken Katsu smashed tacos

Method

1. In a medium mixing bowl, combine the mince, curry powder 1 tbsp tonkatsu sauce, garlic and ginger. Shape the mixture into 6 even-sized balls.Place a ball in the centre of each taco. Using wet fingers press the chicken mixture and evenly spread across the taco.Using a cooking brush, lightly coat egg wash onto the meat side of the taco and Sprinkle panko breadcrumbs over each taco. lightly press them into the meat to ensure they are stuck on.
2. Heat olive oil in a large pan. Once heated, place the taco meat side down into the pan and press firmly smash them. Cook for 2-3 minutes, until the panko breadcrumbs become golden brown and chicken is cooked.flip the taco and cook for a further 1-2 minutes until crispy. Remove from the pan and repeat with the rest of the prepared tacos.
3. In a bowl combine the Kewpie mayonnaise, remaining tonkatsu sauce, rice wine vinegar, cabbage and spring onion.
4. On the chicken side of each taco place cabbage salad, then top with some more kewpie mayo, tokatsu sauce, roasted sesame seeds and furikake seasoning.