CHICKEN KATSU MUSUBI

• 2 cup short-grain rice
• 2 1/4 cup water
• 1 tbsp rice vinegar
• 1/2 tsp salt
• 2 boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup all-purpose flour
• 1 egg
• 1/2 cup panko breadcrumbs
• Oil for frying
• 2 tbsp tonkatsu sauce
• 1 tbsp mayonnaise
• 1 tsp sriracha (optional)
• 2 nori (seaweed), cut into thirds
• 2 tbsp mayonnaise (optional)
• 1 tsp sriracha (optional)

1. 1

   Rinse the rice until the water runs clear. Cook with water. Mix rice vinegar and salt, then fold into the rice. Let cool.

2. 2

   Season chicken with salt and pepper.

3. 3

   Coat chicken in flour, dip in egg then coat with panko breadcrumbs.

4. 4

   Fry in oil over medium heat until golden brown and cooked through. Drain on a wire rack.

5. 5

   Slice the katsu into pieces that fit the size of your musubi.

6. 6

   Place a sheet of nori on a flat surface. Add a layer of rice, then place the katsu on top. Drizzle with sauce (optional).

7. 7

   Fold the nori over the rice and katsu, securing it tightly. Repeat with the remaining ingredients.

8. 8

   Serve and enjoy! Best enjoyed warm.

No responses yet — be the first.