Karaage bowl

Ingredients

4 portion(s)
4 
boneless chicken thighs
3 tbsp
sake (or dry white wine)
2 tsp
finely grated ginger
2 
finely grated garlic
Freshly ground black pepper
100 g
wheat flour
50 g
potato starch
Oil for frying
200 g
sushi rice
2 
avocados
100 g
corn
100 g
blanched edamame beans
8 
radishes
Lettuce
Pea sprouts

Tonkatsu Sauce:

150 ml
ketchup
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

Recipe as PDF

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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.

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.

Let us know what you think

Thank you for your feedback!

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

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