1. Karaage Tonkatsu Bowl
Ingredients (1 serving)
・Cooked rice (as much as you want)
・3.5 oz (100g) Chicken
Brine solution
・0.6 cup (150ml) Water☆
・8g Salt☆
・8g Sugar☆
Karaage seasoning
・1/2 tsp Sake★
・1/2 tsp Soy sauce★
・1/3 tsp Grated garlic★
・1/3 tsp Grated ginger★
・A pinch of Chili pepper★
・A pinch of Sugar★
Karaage batter
・1/2 tbsp Flour
・1/2 tbsp Potato starch
・Oil for frying
Tonkatsu seasoning
・2 tbsp Water◇
・2 tsp Sake◇
・2 tsp Soy sauce◇
・2 tsp Mirin◇
・2 tsp Sugar◇
・A pinch of Dashi powder◇
・1 Egg
Topping
・Minced green onion
Direction
1. Mix ☆ to make brine solution and marinate chicken in it. Place in refrigerator for 30 minutes.
2. After 30 minutes, remove water well with paper towel. Marinate the chicken in the mixture of ★ for 20 minutes.
3. After 20 minutes, wipe again with paper towel and coat with a flour and potato starch mixture. Fry in oil for 3 minutes on each side. When cool, cut chicken into pieces.
4. Put ◇ in a frying pan and bring to a boil. When the liquid is about reduced by half, add the chicken. Add beaten eggs and cook until desired consistency. Serve rice in a bowl and top with chicken and egg.
2. Crunchy Chicken Curry Bowl
Ingredients (2 servings)
・Cooked rice (as much as you want)
・7 oz (200g) Chicken
・7 oz (200g) Onion
・3.5 oz (100g) Carrot
・3.5 oz (100g) Potato
・2 oz (60g) Lotus root (Renkon)
・1 clove of Garlic
・2 tsp Oil
・1.7 cups (400ml) Water
・Curry roux (or powder)
Topping
・Fried lotus root
・Boiled okra
Direction
1. Cut chicken and vegetables into small pieces. Mince garlic.
2. Fry minced garlic with oil, and cook chicken with it. When it changes color, remove once.
3. Stir-fry all the vegetables except potato. When onion get soft, return chicken, and add water.
4. Simmer for 20 minutes on low heat. Add potato and cook for 10 minutes.
5. Add curry roux. Cook for 5-10 minutes, stirring occasionally to prevent the bottom from burning. Serve rice in a bowl and pour curry over it.
