Kimchi Honey Butter Katsu Musubi

1. Wash & cook rice.
2. Mix eggs, flour, & salt in a bowl. Set aside. Pour panko and sprinkle parsley in a flat container. Set aside.
3. Cut, pound, & thin out chicken thighs. Set aside.
4. Fill a medium pan with about half an inch of oil. Heat oil in a pan until 300-320F (or sprinkle a tiny bit of panko to see bubbling to know it’s ready). Dip your chicken thigh pieces into the egg mixture, then cover in the panko mixture, then into frying oil. Fry until brown on both sides, set aside on a plate with paper towel or a wire rack.
5. Mix kimchi base, 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 onto your chicken katsu. Top katsu on musubi. Wrap with nori sheet.
7. Enjoy!