Chicken Katsu with tonkatsu sauce and tamagoyaki

Method

1. Chicken Katsu is a quintessentially Japanese dish. "Umami" means "delicious savory taste" in Japanese, and this dish has these flavours in spades.
2. Make the tonkatsu sauce: Place the ketchup, brown sugar, Worcestershire sauce and Lee Kum Kee Oyster Sauce in a small jug and stir to combine, ensuring sugar is completely dissolved. Set aside for later.
3. Make the Chicken Katsu: set out three shallow and wide bowls. Place flour in the first bowl, seasoning with salt and pepper to taste. Crack two of the eggs into the second bowl, and whisk well. Place the panko bread crumbs in the third bowl. Dip each of the chicken fillet pieces into each bowl in turn, beginning the with flour, then the egg, then the panko crumbs, being sure to coat both sides thoroughly. Heat half the vegetable oil in a fry pan, then shallow fry the crumbed chicken fillets, turning and adding more oil as needed, until golden brown on both sides. Remove from heat and set aside.
4. Make the tamagoyaki:Crack the remaining 4 eggs into a bowl and add 2 tablespoons soy sauce. Whisk thoroughly so that the eggs are quite runny and of a thin and even liquid consistency. Heat a frypan to medium-high heat, and pour half the mixture into the pan. As the bottom begins to set (before it browns, and while the top may still be liquid), begin rolling the egg over on itself. Continue rolling the egg omelet up, adding a little more egg to the pan at a time to incorporate into the roll, building the layers to have a tight coil. When all egg mixture has been used up, you should have a tight log of rolled omelet. Remove from heat and slice across the roll.
5. Salad: finely shred the cabbage. Toss through the Kewpie roasted sesame dressing.
6. Serve: slice each chicken fillet into ribbons along its width, and place on the serving plate; top with tonkatsu sauce and sesame seeds. Add the tamagoyaki and shredded cabbage as a side, garnishing with finely sliced spring onion. Serve accompanied with steamed rice