Sushi Rice
For sushi rolls and nigiri

Ingredients
2 ltrs sushi rice,
2 ltrs water,
400 ml sushi vinegar

Wash the 2 litres of rice, twice, gently. Drain it and put into rice cooker. Add 2ltrs water and cook for 40 mins. Once the rice is ready leave to stand for 1 min. Put rice into a large bowl and add the sushi vinegar slowly and carefully mix. Leave the rice to stand, uncovered, for 5 mins.

Seared Tuna
Number of portions: 5

Ingredients
1 fillet of good quality yellow fin tuna
100 g white sesame seeds
100 g black sesame seeds
2 table spoons vegetable oil
250 g white miso paste
250 ml rice vinegar
75 g sugar
1 tube English mustard

SEARED TUNA
Mix white and black sesame seeds together. Roll the tune in the seeds until completely covered all over. Prepare a hot saucepan add vegetable oil. Put tuna into the HOT pan for 15-20 seconds and repeat this until all sides of the tuna have been seared. Remove from pan. Allow to rest and then blast chill. Once chilled cut into thin slices, with very sharp knife. Place tuna onto a plate next to miso sauce, and drizzle a small amount of mustard onto the sauce.

MISO SAUCE
Put vinegar, miso and sugar into a pan. Mix until miso and sugar have fully dissolved. Bring the liquid to boil, when boiling reduce heat to minimum and leave for approx 15 mins. Remove from heat and chill.

Chicken Katsu Curry
Number of portions: 20
Ingredients
CURRY SAUCE
4 big white potatoes, cubed,
3 donkey carrots
2 big Spanish onions, diced,
100 ml olive oil,
20 g butter
250 g sultanas,
5 litres water,
700 g Java curry block,
30 g Chicken Bouillon,
4 tbs Oyster sauce,
2 tbs Paprika,
1 tbs ground white pepper
KATSU CHICKEN
7 kg skinned and boneless chicken thigh (Butter flied)
700 g Japanese bread crumbs
6 Eggs
250 g plain flour
½ ltr milk
Pinch salt and black pepper

RICE
3 ltr well washed rice
3 ltr cold water

CURRY SAUCE
Heat a big pan; add the olive oil with the butter. Add the chopped onions, cook until soft, then add the carrots and sultanas. Allow to cook for 5 minutes. Add the potatoes, Oyster sauce, paprika, white pepper and chicken bouillon to the pan and mix everything together. Leave for 3 minutes and then add 5 ltrs boiling water. Cook for 20 minutes or until potatoes are cooked. Chop the curry blocks into small pieces and dissolve in 1 ltr of boiling water. Add this to the pan and stir.

RICE
Add water to the rice and cook for approx. 40 mins.

KATSU CHICKEN
Butterfly the chicken thigh. Crack the eggs and mix with the milk, salt and pepper and gently whisk. Flour, egg/milk and breadcrumb the chicken. Deep fry (170 c) for approx. 10 mins. After cooking leave to dry and then cut into thin slices and place on top of the rice. Then add the curry sauce.