Crab katsu curry

To begin, make the dashi to cook the crab. Add the water to a pan, heat to 62°C and add the bonito and kombu. Remove from the heat, set aside for 1 hour then pass through a fine sieve. Set the dashi aside

Preheat the oven to 120°C/gas mark 1/2

To make the katsu sauce, spread the unpeeled onion, garlic and ginger out on roasting trays and roast in the oven until dried out on the outside and tender inside – each will take a different amount of time to cook so keep checking and remove each element when ready. Allow to cool a little then peel each element and place the roasted flesh in a blender. Blitz to a smooth purée

Add the cumin and coriander seeds to a hot, dry pan and toast until aromatic. Add the purée, turmeric and garam masala and cook out for a couple of minutes, then add the chicken stock and bring to the boil. Remove from the heat, season to taste with salt and lemon juice and allow to cool to room temperature. Blend again and pass through a fine sieve. Store at room temperature until ready to serve

Preheat a deep-fryer or deep pan of oil to 210°C

Deep-fry the wild rice until puffed up. Drain immediately and set aside on kitchen paper to absorb any excess oil

Bring the dashi to the boil in a pan, reduce to a simmer and add the crab. Cook for 4–8 minutes depending on size, then drain and allow to cool to room temperature. Pick the crab, keeping the pieces of meat as large as you can and not flaking at all, where possible

Divide the crab meat between plates, in 20–30g portions. Cover with a little katsu curry sauce and top with the fried rice and picked coriander. Dust with a little garam masala and serve