Preheat the oven to 200°C.
Start by making the Katsu sauce. Dice one large onion and add to a pan with 1 tbsp of oil and five peeled garlic cloves. Sautee on a medium heat for 2 minutes before adding 2 peeled and diced carrots. Cover and sweat down for 10 minutes, stirring occasionally to prevent burning but allowing some caramelisation.
Stir in 2 tbsp of plain flour and 1 tbsp of medium curry powder before slowly adding 600ml of vegetable stock, stirring to prevent lumps. Chuck in 2 tsp of honey, 1 tbsp soy sauce and one bay leaf and turn down the heat to simmer for 20 minutes or until a sauce consistency is reached. (The sauce should coat the back of a spoon so that when you draw a line in it with your finger, the line stays).
Meanwhile, bread around two large broccoli florets per person by dipping in seasoned, beaten egg (about one egg per person) and then in panko breadcrumbs, leaving the stalks bare. (You could add few chilli flakes and some minced garlic to the breadcrumbs if you like). Brush the stalks with soy sauce for seasoning and then brush the florets with oil. Bake for around 20 minutes or until the breadcrumbs are golden. Strain the sauce and pour over steamed white rice, topping with the broccoli and a few sliced spring onions.
This sauce recipe serves four, but it’s great to freeze if you have leftovers. The remaining onions and carrots after straining are also really tasty if pureed and added to soup. Panko breadcrumbs are also fairly pricy, and could be substituted for fresh white breadcrumbs to reduce the cost of the meal. If you don’t fancy breaded broccoli, it would also be great simply roasted in soy, garlic and chilli.