Make a teriyaki-style marinade by adding soy sauce, mirin, sake and sugar to a saucepan. Bring to a simmer for 4–5 minutes to reduce slightly, then take off the heat.

Grate the ginger and squeeze to extract the juices into the marinade (discard the solids). Peel and crush the garlic and add it into the marinade.

Chop the tofu into chunky fingers (approximately 2 cm x 3 cm), and single layer them in an airtight container. Pour over the marinade, cover and refrigerate for at least 6 hours (or up to 72 hours) for the best tofu katsu flavor.

About 45 mins before serving, make the sauces: Start with the tonkatsu by adding all the tonkatsu ingredients into a bowl — wet ingredients first, then powders and spices on top. Whisk to combine.

Make the coleslaw dressing: Toast the sesame seeds in a dry frying pan until golden. Pop them into a pestle and mortar then roughly crush to release their nutty aroma.

Add the crushed sesame seeds and tonkatsu to the mayonnaise and mix together with a fork. This should taste smoky, sweet, sour and slightly salty.

Chop the cabbage thinly and, in a large mixing bowl, combine with the dressing until evenly dispersed. Set aside.

Mix the mayo and miso together in a small bowl until smooth. Set aside.

Preheat the oven to 200℃ (390℉) while preparing the fries: Wash, peel and cut the potatoes into long fry shapes. Coat with oil, place in an oven dish and bake on the middle shelf for 20–25 minutes, flipping once to ensure an even golden-brown finish.

Prepare 3 plates for breading the marinated tofu: one with flour, one with milk and another with breadcrumbs. Double-dip the tofu cutlets; first in flour, then milk and repeat before coating in breadcrumbs until all sides are covered.

Heat around 2 cm of oil in a pan over medium heat. Once the oil reaches approximately 180℃ (365℉), gently place the tofu katsu cutlets in — they should sizzle upon contact. Fry each side for about 2–2.5 minutes until golden brown. Lift the cutlets out carefully and drain on a cooling rack or kitchen towel.

Halve and open the burger buns and toast the inner sides either under a grill or in a frying pan on a high heat. Toast until slightly charred.

Stack the vegan tofu katsu burgers: bun base, miso mayo (about 1 tbsp), watercress, 2 tofu katsu cutlets, pickles, coleslaw (big dollop), tonkatsu sauce (a healthy drizzle), top bun.

By now the fries should be ready. Take them out of the oven, transfer to a mixing bowl and season with a big pinch of salt and some shichimi togarashi seasoning. Serve with tofu katsu burgers and extra tonkatsu sauce.