Go Back
+ servings
karaage bowl

Karaage-don

Yuka
Cook Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 2 people

Ingredients
  

  • 150 g uncooked Japanese rice This is an article about rice
  • 200 ml water to make rice

Unseasoned Karaage

  • 200 g boneless chicken thigh
  • 1 Tablespoon sake
  • 1 Tablespoon potato starch or Katakuriko
  • 1 Tablespoon all-purpose flour

sauce

  • 1 Tablespoon soy sauce
  • 1 Tablespoon sake
  • 1 Tablespoon mirin
  • 2 teaspoon sugar
  • 2 teaspoon potato starch (or Katakuriko)

Topping (This is options)

  • boiled eggs
  • Japanese mayonnaise
  • lettuce
  • red onion
  • white sesame seeds

Instructions
 

Preparation

  • 【rice】Add uncooked rice to your rice cooker. Wash the rice 1-2 times with running water.
    Use a mesh strainer to remove the water and move the washed rice to your rice cooker.
    Add water and let's cook the rice!
  • Egg: In a pot, add enough water to just cover the eggs. Bring it to a boil.
    After boiling, add the eggs for exactly 8 minutes. An 8-minute-boiling gives a slightly runny egg and it's perfect for this!

Preparation - Karaage

  • Cut the chicken into 1 inch chunks. Small size is better for Karaage don.
  • In a bowl, add cut chicken thigh and sake and mix well.
  • Prepare all-purpose flour and potato starch (or Katakuriko) in separate bowls.
  • Add the chicken into all-purpose flour bowl first, and dust off the extra flour.
  • Then, dredge the chicken in the potato starch (or Katakuriko) and remove extra starch.
  • Pour the vegetable oil into a pot and heat the oil to 325ºF (163ºC). When oil is heated to 325ºF (163ºC), gently put each chicken piece into the oil. Add 3-5 pieces at a time, otherwise the oil temperature will drop and doesn't cook well.
  • Deep fry for 3 minutes, until you can see both sides get a nice golden color.
    After 3 minutes in the oil, move to a wire rack to drain excess oil.

Let's make Karaage-don - after rice and Karaage are cooked

  • Use a medium pan, turn the heat to medium. Add soy sauce, mirin, sake, and sugar. Bring it to boil and boil for 1 minute.
  • Add potato starch (or Katakuriko) and mix lightly.
  • Add Karaage into the pot. Mix everything thoroughly.
    When there is no more extra sauce, turn the heat off.

Let's serve!

  • You can make 2 bowls. In a bowl, add rice first, then lettuce (optional), Karaage, and boiled egg. Add the Japanese mayonnaise and white sesame seeds!
Keyword chicken, donburi
Tried this recipe?Let us know how it was!