Chicken katsu with cabbage and sunomono

Pantry

1 Start the rice.
2 Katsu sauce: mix 3 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, and 1 tsp sugar.
3 Cabbage salad: mix 2 tbsp rice vinegar, 2 tsp soy sauce, 2 tsp sesame oil, 2 tsp sugar, and 1 tsp minced garlic. Toss it with 340 g coleslaw mix.
4 Sunomono: slice ½ cucumber very thin. Salt it and let it stand for 10 minutes. Squeeze out the water. Mix it with 2 tbsp rice vinegar, 1 tsp sugar, and sesame seeds.
5 Cut each chicken breast in half through the side, so that it is thin. Season it with salt and pepper.
6 Coat the chicken in flour, then in the beaten egg, then in the crumbs.
7 Fry in 1 cm of oil for 3–4 minutes per side, until golden and 165 °F inside.
8 Divide the chicken into 2 equal meals. Slice one meal and serve it with rice, cabbage, sunomono, and sauce.

Put the second meal in the fridge. On day 4, heat it on a rack in the oven at 400 °F for 10–12 minutes, so that it stays crisp.
Close the coleslaw bag and wrap the cut end of the cucumber. The fish tacos use the rest on day 5.