HONEY BUTTER KATSU MUSUBI

1. wash & cook rice
2. mix eggs, flour, paprika, pepper, and pinch of salt in a bowl. set aside. pour panko and sprinkle parsley in a flat container. set aside.
3. cut chicken thighs and cover with a plastic wrap. flatten thighs with a mallet. season with pepper and salt lightly. set aside
4. fill medium pan about half inch of oil. heat oil in a pan til 330F and try to maintain this temp while cooking (or sprinkle a tiny bit of panko to see bubbling to know it’s ready). dip your chicken thigh pieces into egg mixture, then cover in panko mixture on both sides, then into frying oil. fry til brown on both sides, set aside on a plate with paper towel or wire rack. 
5. mix hot honey and butter together in a sauce pan on medium/low heat until it is all incorporated. take off heat
6. using a musubi mold, fill with cooked rice, top with furikake, then press down using the mold press to make a musubi shape. dip or pour glaze on to your katsu. top musubi with your glazed katsu. top katsu with furikake. wrap with nori sheet
7. enjoy!