Method
To make the Katsu curry sauce, heat the sesame oil in a medium saucepan over medium heat.
Add the chopped onion, garlic, ginger and nashi pear and cook, stirring, for 6-8 minutes. Add the curry powder and the plain flour and stir for 1 minute. Add the vegetable stock, soy sauce, honey and Worcestershire sauce and then whisk until smooth.
Reduce heat to low and cook, stirring occasionally, for 6-8 minutes or until thickened. Remove from the heat, set aside and keep warm.
Place the cabbage, pickling liquid and sesame oil into a bowl. Season with salt and pepper, gently toss to combine. Set aside to pickle.
Meanwhile, place the panko breadcrumbs and toasted white sesame seeds in a shallow bowl. Dust the tofu in plain flour, then shake off any excess. Place the beaten egg in a bowl. Dip each piece of tofu into the egg, and then in the crumb mixture to coat.
Pour 3cm vegetable oil into a large, non- stick frying pan. Place over medium- high heat. Working in two batches, cook the tofu for 3 minutes on each side, or until golden brown.
Divide the cooked sushi rice between bowls. Top with the crispy tofu and Katsu curry sauce. Serve with pickled cabbage, pickled ginger, purple basil and shichimi togarashi.