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Karaage bowl

Karaage bowl

Ingredients for 4 portion(s)

  • 4 boneless chicken thighs
  • 75 ml Kikkoman naturally brewed soy sauce
  • 3 tbsp sake (or dry white wine)
  • 2 tsp finely grated ginger
  • 2 cloves 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

Preparation

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.

Used products in this recipe

Ingredients for 4 portion(s)

  • 4 boneless chicken thighs
  • 75 ml Kikkoman naturally brewed soy sauce
  • 3 tbsp sake (or dry white wine)
  • 2 tsp finely grated ginger
  • 2 cloves 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