Katsu sando

Butter a couple of slices of shokupan with the crusts removed and toast them on one side only, so the inside has crunch and the outside stays soft.

Combine togarashi with a few ladlefuls of the hot frying fat in a heatproof bowl so the spices toast.

While both are still hot, brush the spiced fat over the cutlet, scooping up as many toasted spices as possible; hot oil soaks into the crust less, so it stays crisp.

Spread tonkatsu sauce on both sides of the bread, top the cutlet with the chili and the dressed cabbage and close the sandwich.

Cut in half and eat at once; holding it warm in the oven separated the breading from the pork.