In a small jar combine all ingredients and shake until combined, put to the side
Katsu Chicken
Place flour, egg and panko bread crumbs onto 3 separate plates and season flour with salt and pepper
On a chopping board cut the chicken breast into 4-5 even-sized strips
Place the chicken strips into the flour and cover before transferring to the egg mixture and coating in the panko crumbs, transfer the coated chicken strips onto a clean plate
In a large fry pan heat oil over medium-high heat. When the oil is hot carefully place the chicken into the oil. Reduce the heat to medium and shallow fry for 10 minutes until cooked through, turning several times to avoid burning the breadcrumbs
Once the chicken is golden and cooked through transfer to a plate lined with a paper towel to drain any excess oil
Putting it all together
Evenly divide and neatly arrange the cabbage, rice, edamame, cucumber and pickled ginger into 2 bowls.
Slice chicken into 1cm strips and place ontop of the salad
Drizzle with 2 tbsp of sauce, sprinkle with sesame seeds and a squeeze of mayonnaise