Karaage bowl

Ingredients

4 portion(s)

boneless chicken thighs

75 ml

Kikkoman Naturally Brewed Soy Sauce

3 tbsp

sake (or dry white wine)

2 tsp

finely grated ginger

finely grated garlic

Freshly ground black pepper

100 g

wheat flour

50 g

potato starch

Oil for frying

200 g

sushi rice

avocados

100 g

corn

100 g

blanched edamame beans

radishes

Lettuce

Pea sprouts

Tonkatsu Sauce:

150 ml

ketchup

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tbsp

worcestershire sauce

1 tsp

dijon mustard

2 tsp

sugar

1 tbsp

mirin (or rice vinegar)

Preparation

Step 1

Cut each chicken thigh in 4 pieces. Mix soy sauce, sake, ginger, garlic, and pepper. Marinate the chicken in the mix for minimum 2 hours.

Step 2

Mix flour and potato starch and dip the chicken in the flour mix. Fry the chicken in 180°C hot oil for 3-4 minutes. Place the chicken on kitchen towel.

Step 3

Mix the ingredients for the tonkatsu sauce.

Step 4

Cook sushi rice according to the directions on pack and place the cooked sushi rice in 4 bowls. Put lettuce, diced avocado, edamame beans, thin slices of radishes, corn, and pea sprouts on top. Put the chicken pieces on top and serve with tonkatsu sauce.

Recipe-ID: 895

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Cut each chicken thigh in 4 pieces. Mix soy sauce, sake, ginger, garlic, and pepper. Marinate the chicken in the mix for minimum 2 hours.

Mix flour and potato starch and dip the chicken in the flour mix. Fry the chicken in 180°C hot oil for 3-4 minutes. Place the chicken on kitchen towel.

Mix the ingredients for the tonkatsu sauce.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends