Katsubi (Chicken Katsu Musubi) Ingredients: 3 cups rice 1.5 lbs chicken thighs 3 eggs 3 tbsp ap flour pepper panko parsley frying oil 1/4 cup sugar 3 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp sesame oil 3 tbsp sriracha furikaki nori sheets musubi maker/mold Instructions: 1. cook 3 cups rice 2. mix eggs, flour, & pepper in a bowl. set aside. mix panko & parsley in a bowl/flat container. set aside 3. pound & thin out chicken thighs, cut into ‘rectangle’ shapes. set aside 4. fill medium pan about half inch of oil. heat oil in a pan til 300-320F (or sprinkle a tiny bit of panko to see bubbling). dip your chicken thigh pieces into egg mixture, then cover in panko mixture, then into frying oil. fry til brown on both sides, set aside on a plate with paper towel. 6. mix together soy sauce, sugar, seasame oil, mirin, & sriracha in a bowl. heat sauce on medium/medium high heat til it starts to simmer in small sauce pan. once it starts to simmer take off heat (should be a very thin glaze) & set aside. 7. cut nori sheets in half. shape cooked rice into rectangles with a musubi maker/shaper or by hand. top rice with furikake. dip & cover chicken katsu into glaze, then set on top of rice. sprinkle more furikake on top to katsu. lay (cut) nori sheet (rough side facing down & ‘shiny’ side facing outward) on top & wrap musubi by pressing down the side edges first, then lifting & wrapping the bottom (the rice will steam the ends of the nori when set back down). cont for rest of the musubis notes: - no salt in the recipe because there is enough sodium in the sauce - musubi shaper is optional but helps ALOT - use leftover katsu to make curry katsu, katsu sandos, or simple snack on katsu nuggets #chicken #katsu #musubi #musubis #katsubi #katsubis #panko #fried #friedfood #hawaiian #homemade #recipe #foodie #food #sweets #foodreels #feedfeed #foodphotgraphy #easyrecipes #cooking #foodporn #foodpornshare #foodaesthetics #foodpics #foodart #plating #not #spam
