Hawaii x Japan
Mochiko chicken with furikake rice
Crackly outside, juicy inside, and a rice bowl that sparkles.
80 minTime
50 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original808kcalsame
50 gproteinsame
3 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the soy, sugar, egg, garlic, ginger, spring onion, rice flour and cornflour into a batter. Coat the chicken and marinate 30 minutes in the fridge.
- 2Rinse the rice until the water runs clear. Boil with 360 ml water, then cover and cook on low heat 12 minutes. Rest 10 minutes off the heat.
- 3Toast the sesame seeds in a dry pan on low heat for 2 minutes. Crumble in the nori, add the bonito flakes, salt and a pinch of sugar.
- 4Heat 1 cm oil in a wide pan on medium heat. Fry the chicken in batches for 5 to 6 minutes, turning once.
- 5Drain on a rack. Toss the cabbage with lemon juice and a pinch of salt.
- 6Scoop rice into bowls, shower with furikake and add the chicken and slaw.
Serve it like this
Pack rice into a small bowl and turn it out on one side of the plate, dust with furikake and lean the chicken against it with a neat pile of slaw.
