Neil Rankin's Detroit-style katsu pizza with Wild Alaska Pollock

For the katsu curry

1. Fry the onion till soft, and add the spices, ginger and garlic.
2. Add the chicken stock and cook down by half.
3. Season with dashi then thicken with slaked cornflour.

For the prawn oil

1. Cook leftover prawn shells and heads in oil, just to cover, until it turns red and becomes aromatic.

For the prawn panko

1. Use the oil to pan-fry the panko and add salt to taste.

For the prawn mayo

1. Whisk the egg yolks in a bowl with the vinegar and mustard, then add the prawn oil and whisk together gradually until thickened.
2. Season with a pinch of salt, a squeeze of lemon juice and a little more vinegar, if needed.

For the pizza dough

1. At Temper we use a natural starter pizza dough, but this focaccia recipe works just as well. Mix using a slow dough hook mixer or by hand.
2. Knead till bouncy then leave covered in the fridge for 24-48 hours.
3. Take out and roll out to the size of your deep dish pan and let it rise in a warm place.

To make and serve

1. Set your oven to 250°C. 
2. Cover the top of the dough with cheese and then curry sauce. Bake for 8-10 Mins
3. Steam the Wild Alaska Pollock for about 8 mins, until flakey.
4. When the cheese is cooked take it out and add the flaked pollock, fennel jam and the panko. Re-warm if necessary; otherwise slice into squares, then top with the mayo and dill to finish.