Ingredients
- Chicken
- Carrot
- Cabbage
- Radish
- Spring Onion
- Cucumber
- Eggs
- Panko Crumbs
- Rice Wine Vinegar
- Tonkatsu Sauce
- Rice
- Seaweed (optional)
- Wasabi Paste (optional)
- Flour
- Sugar
- Kewpie Mayonnaise
- Vegetable Oil
Method
- Beat eggs into bowl. Flatten chicken into an even thickness and place into flour, then eggs, then into panko crumbs
- Grate the carrots and mix with rice wine vinegar, sugar and hot water to make a quick pickle.
- Cook the rice. While it is cooking, prep the cabbage, spring onions, radish and cucumber by slicing into bite sized pieces to top the bowl.
- When the rice is nearly done, cook the crumbed chicken in shallow oil. When cooked, let rest then cut into strips.
- Place your rice into bowls and top with desired ingredients. Cut up seaweed to place on top of ingredients. Finnish with kewpie mayonnaise and tonkatsu sauce. Add wasabi paste if spice is desired.
Product used in recipe
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
- Obento - Yaki Nori For Sushi
- S&B - Wasabi
