Arbroath smokie croquettes, katsuobushi

Melt the butter in a pan then add the flour and cook gently until golden, about 10 minutes

Add the warm fish stock slowly whilst whisking constantly until it turns into a glue-like texture. Cook the mixture low and slow for about 30 mins

Add the chives and Arbroath smokies and season with salt and dashi powder. Let the mixture cool

Roll the croquette mixture into 15g balls and then freeze until solid

Whisk together the eggs, milk and salt for the egg wash

Toss each croquette first in flour, then egg wash, then panko and finally the sesame seeds

Heat a few centimetres of oil in a heavy, high-sided frying pan to 180°C for deep-frying

Deep-fry the croquettes until golden, about 3–4 mins per croquette

Garnish with furikake, tonkatsu sauce, Kewpie mayo, chives, pickled daikon and katsuobushi