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Japanese Tori Katsu Onigirazu | Crispy Rice Sandwich
(0)
35 min
Quick
Knuspr-Küche
Japanisches Tori Katsu Onigirazu vereint goldbraun ausgebackenes Panko-Hähnchenschnitzel mit feinem Sushi-Reis, knackigem Spitzkohl, würziger Sauce und japanischer Mayonnaise in geröstetem Nori. Ein köstliches Streetfood-Sandwich für unterwegs oder als schnelles Mittagessen!
Ingredients
Preparation method
Preparation & cooking rice
Rinse the sushi rice thoroughly under cold water until the water runs clear. Then cook with approx. 300 ml of water according to the packet instructions. Gently warm the rice vinegar, sugar, and 1 tsp of salt until the sugar and salt have dissolved, then carefully fold into the still-warm rice. Allow to cool to room temperature.
Finely slice or shred the pointed cabbage. In a small bowl, stir together the tomato ketchup and soy sauce to make a quick katsu seasoning sauce.
Preparing tori katsu
Halve the chicken breast fillets horizontally to create two flat cutlets. Season with a little salt and black pepper. Set up a breading station: one plate with wheat flour, a deep plate with beaten egg, and one plate with panko breadcrumbs.
Chef's tip
Use a very sharp knife for cutting, wiping it briefly with a damp paper towel beforehand. This ensures a clean cut and prevents the rice from sticking to the blade.
The onigirazu is wonderful for preparing in advance in the cling film for on-the-go or the office. If you like it especially crispy, it is best enjoyed within a few hours of preparation.
30 min
Under an hour
