Katsu Steak Poutine

A Katsu variation on the French Canadian dish. With the addition of fried egg, steak and togarashi spiced fries.

For the Katsu fries:
- Finely slice the chilli.
- Trim and cut the sirloin steaks into 10 portions.
- Season the steaks and pan fry in the butter until medium rare.
- Fry the chips at 180c then toss in half of the togarashi spices and season.
- Fry the eggs in vegetable oil and sprinkle with rest Togarashi.
- Heat the Knorr Blue Dragon Katsu Sauce then place into a squeezy bottle for service.
To finish:
- Place the chips in the dish then top with a fried egg.
- Add the sauce across the chips and egg then slice the steak and place on top.
- Top with slices of chilli and chopped coriander.