A quick katsu dinner that uses the bottle's balance of sweet and savoury to coat breaded chicken, then stretches across some quick-pickled vegetables that tame the richness. You'll have the crispness and sauce on the table in under half an hour.

Serves 2. 30 minutes, 20 at the stove.

About 680 calories a serving, 54 g protein, 47 g carbohydrate, 30 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

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1. Slice 1 small daikon radish and 1 small cucumber into thin matchsticks and toss with 2 tablespoons rice vinegar, 1 teaspoon sugar, and salt to taste; set aside while you cook.
2. Pat 2 katsu fillets dry with paper towels and season both sides with salt and pepper. Set up three shallow bowls: one with 1/4 cup flour, one with 1 egg beaten with 1 tablespoon water, and one with 1/2 cup panko breadcrumbs.
3. Coat each fillet in flour, shaking off excess, then dip in egg and coat fully in panko, pressing gently so it adheres. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering.
4. Fry the breaded fillets for three minutes per side until golden brown, turning once; they are done when the coating is crisp and the meat firm. Transfer to a plate.6 min
5. Pour 1/2 cup katsu sauce into the same skillet over medium heat, stirring to combine with any browned bits, and heat for one minute until warmed through. Return the fillets to coat them on both sides.1 min

Note Swap the katsu for pork cutlets or thick white fish fillets. Leftovers keep, covered, for two days cold or reheated gently. Serve with steamed rice and the pickled vegetables alongside, or nestle them under the chicken.