From the Pass
Crispy karaage front and centre, golden brown crust visible. Kimchi red pops against the white rice. Eat within 5 min for peak crunch.
1
Portion
480 g
Yield
10 min
Prep
6 min
Fry
SUB-SUSHI-RICE
Base Ref
Built From
Components
Base
- Sushi rice, seasoned, warm
Karaage Chicken (marinate 2 hrs batch)
- Chicken thigh, boneless, 3cm dice
- Soy sauce
- Sake (or rice wine)
- Ginger, grated
- Garlic, fine chop
- Potato starch (or cornstarch)
- Frying oil
Toppings
- Kimchi (PURCHASED)
- Cucumber, sliced
- Edamame, shelled, cooked
- Pickled ginger (PURCHASED)
- Kewpie mayonnaise
Finish
- Spring onion, sliced
- Toasted sesame seeds