Bring the flavours of Japan in Oman

SUNOMONO
Ingredients
3 cucumbers
3 tbsp vinegar
1 tbsp sugar
1/4 tsp salt
1/4 tsp soy sauce
1 tsp sesame seeds
Preparation
Thinly slice the cucumbers and transfer to a medium sized bowl.
Sprinkle with another 1/3 tsp salt and toss.
Then rinse the cucumbers thoroughly to remove the salt and drain.
Mix the vinegar, sugar, salt, soy sauce till well combined in a seperate mixing bowl.
Add this dressing to the cucumbers and toss well to mix.
Sprinkle with sesame seeds and serve.

CHICKEN KATSU CURRY
Ingredients
FOR THE SAUCE
3 tbsp oil
1 large onion, finely chopped
3 cloves garlic, grated
1/2 inch ginger, grated
2 tbsp all-purpose flour
2 tbsp curry powder
1/2 tsp turmeric
1 cup chicken stock
1 cup coconut milk
2 tsp honey
1 tbsp soy sauce
Salt and pepper to taste
FOR THE CHICKEN
3 large chicken breasts
1 and 1/2 cup all purpose flour
2 tsp ground black pepper
2 tsp salt
3 eggs, whisked
2 cups panko breadcrumbs or other bread crumbs
Oil to fry
3 tbsp fresh coriander leaves for garnish
Preparation
Heat the oil over medium heat in a wok.
Add the chopped onion and saute until the onion turns translucent.
Add the garlic and ginger and saute till aromatic and then stir in the flour, curry powder and turmeric.
Stir continously to avoid lumps.
Now slowly add the chicken stock and the coconut milk and mix well.
Pour in the soy sauce and honey. Continue to cook on low flame for about 20- 25 minutes for the flavours to combine well.
For the chicken, mix the flour with the salt and pepper.
Coat chicken breast with the flour mixture, followed with egg wash and then dip in the bread crumbs.
Fry each chicken breast individually until crispy and brown. Drain on kitchen towel.
To serve,place some rice on serving plates and top with the chicken followed by the sauce.
Garnish with fresh coriander leaves.

JAPANESE FRUIT SANDWICH ( FRUIT SANDO)
Ingredients
6 slices milk bread
2 cups heavy cream
3 tbsp sugar
6 small strawberries
1 orange, peeled and sliced
2 kiwi, peeled and sliced
Preparation
Add heavy cream and sugar to a large mixing bowl, whisk well.You could use an electric beater too.
Using a spatula, spread a thin layer of whipped cream across one slice of bread.
Assemble fruits on the bread slice.
Start with placing three fruit pieces in the centre of the bread.
Then add more pieces to the rest of the bread to fill the bread slice evenly.Place a second slice of bread on top to make a sandwich.
Repeat to make the rest of your sandwiches.
Refrigerate for 2 hours before serving.