Okosama lunch

Step 1: Soak 3 tbsp panko breadcrumbs in 2 tbsp milk for 2 minutes. Mix with 9 oz beef and pork mince, ½ onion and half of ½ egg, kneading by hand for a minute until sticky. Shape into 4 flat patties about 1.5 cm thick, pressing a dimple in the centre so they don't puff up.

Step 2: Heat half of 1 tbsp vegetable oil in a frying pan over a medium heat. Fry the patties for 3 minutes until browned, turn, add 3 tablespoons of water, cover and cook for 6–7 minutes, until the juices run clear and the centre reaches 160°F.

Step 3: Lift out the patties. Stir 3 tablespoons of 3 tbsp tomato ketchup into the pan juices and bubble for 1 minute into a glossy sauce, then spoon it over the patties and keep them warm.

Step 4: Boil 3 ½ oz spaghetti in a pan of water until tender, about 10 minutes. Drain and toss with a third of ⅓ oz butter.

Step 5: In a clean pan, melt the rest of ¾ oz butter and fry 5 ½ oz boneless chicken thigh over a medium-high heat for 5–6 minutes, until golden and cooked through to 165°F with no pink. Add 1 ¾ oz frozen peas and 16 oz cooked short-grain rice and stir-fry for 3 minutes, breaking up any clumps, then stir in the rest of 2 tbsp tomato ketchup until the rice is evenly pink-orange.

Step 6: Dust 8 large raw prawns in 2 tbsp plain flour, dip in the rest of the beaten egg, then press into 1 ⅜ oz panko breadcrumbs. Shallow-fry in the rest of 1 tbsp vegetable oil (add a little more if needed) over a medium heat for 2 minutes a side, until golden and the prawns are pink and opaque all the way through.

Step 7: Press a quarter of the rice into a small wet bowl and turn it out onto each plate. Add a patty, two prawns and a nest of spaghetti, then stick 4 small paper flags on cocktail sticks into the rice domes. The common mistake is cooking everything at once on high heat: keep the patties warm in a low oven and fry the prawns last so they stay crisp.

Step 8: Cool leftovers quickly and keep them in the fridge for up to 2 days. Reheat the rice and patties until piping hot; the prawns are best eaten fresh.