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Teriyaki Chicken Katsu Onigirazu

Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 4 servings

Ingredients

  • Chicken Katsu:
  • 500 g chicken breast boneless & skinless
  • 1 cup panko breadcrumbs toast it without oil on a frying pan to slight brown
  • ¼ cup all-purpose flour sieved and pour it into a plate
  • 1 egg whisked and pour onto a plate
  • 1 tsp salt
  • 1 tsp ground black pepper as desired
  • 3 - 4 cloves garlic minced
  • 2 tsp paprika powder
  • 2 tsp teriyaki sauce thick sauce
  • Onigirazu For 4 portions:
  • baked chicken katsu
  • 4 sunny side up eggs doneness as desired
  • 8 leaves butterhead lettuce julienned
  • 1 carrot shredded
  • 4 sheet nori seaweed sheet
  • 2½ cups japanese short grain rice cooked seasoned with sushi seasoning
  • 8 tbsp japanese roasted sesame mayonnaise

Instructions

  • Marinate the chicken
  • Butterfly the chicken breast in half. Lay a cling wrap on the chicken and pound it flat to equal thickness. Transfer the chicken to a plate.
  • Rub salt, pepper, paprika and minced garlics on both sides of the chicken meat. Marinate for at least 30min in the chiller.
  • Prepare to bake the chicken
  • Preheat the oven at 180 degree Celsius for 10 mins. Line the baking sheet with baking paper.
  • Coat the marinated chicken meat in the flour, pat off the excess flour. Then, dip the chicken into the egg mixture and finally coat with the toasted panko. Press the panko flakes to make sure that they adhere to the chicken. Lay it on the baking sheet.
  • Bake the chicken breast for 10 minutes, until it’s fully cooked through.
  • Once it’s baked through, let it cool down to room temperature.
  • Wrap Onigirazu: Layer the onigirazu (step-by-step)
  • Lay a cling wrap, dimension bigger than the seaweed sheet, on a chopping board.
  • Lay seaweed sheet in the centre.
  • Add a thin layer of sushi rice, make it into a square shape.
  • Lay lettuce and carrot.
  • Spread a layer of roasted sesame mayonnaise
  • Lay the baked chicken pieces
  • Spread a layer of Teriyaki sauce
  • Sprinkle some roasted sesame seeds
  • Lay a sunny side up
  • Spread a layer of roasted sesame mayonnaise
  • Spread a layer of rice on it
  • Wrap the onigirazu tightly and set aside for 5 mins before cutting.
  • Ready to serve
  • Cut the onigirazu with a sharp knife. Run the knife in cold water before cutting so that the cross-section will be clean. If you plan to make ahead of time, wrap the onigirazu with kitchen towel and keep it in the chiller overnight. The towel will prevent the rice from getting hard from the cold air.