Karaage Chicken Donburi Bowl with Pickled Carrot and Ginger, Cabbage and Tonkatsu Sauce

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice the green cabbage finely and season with a sprinkle of salt, massaging it in well. Julienne carrot and pickled ginger and combine. Trim and slice spring onion finely. Slice Lebanese cucumber into half moons.

Whilst still in the vacuum bag, pound the chicken to approx 1cm thickness to even out cooking time. Place chicken in a bowl and coat in soy sauce. Place the cornflour in another bowl and working one thigh at a time coat the chicken all over with the cornflour.

Heat a frypan over medium high heat and add a swirl of oil to coat the bottom of the pan. Fry the chicken for 4-5 minutes on each side or until cooked through, golden and crispy.

Fluff the rice and serve between bowls. Add the cabbage, carrot, pickled ginger and cucumber. Slice the chicken and add to the bowl, top with tonkatsu sauce and the Japanese mayo. Garnish with spring onion. Enjoy!

In a pot, combine the rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice the green cabbage finely and season with a sprinkle of salt, massaging it in well. Julienne carrot and pickled ginger and combine. Trim and slice spring onion finely. Slice Lebanese cucumber into half moons.

Whilst still in the vacuum bag, pound the chicken to approx 1cm thickness to even out cooking time. Place chicken in a bowl and coat in soy sauce. Place the cornflour in another bowl and working one thigh at a time coat the chicken all over with the cornflour.

Heat a frypan over medium high heat and add a swirl of oil to coat the bottom of the pan. Fry the chicken for 4-5 minutes on each side or until cooked through, golden and crispy.

Fluff the rice and serve between bowls. Add the cabbage, carrot, pickled ginger and cucumber. Slice the chicken and add to the bowl, top with tonkatsu sauce and the Japanese mayo. Garnish with spring onion. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice the green cabbage finely and season with a sprinkle of salt, massaging it in well. Julienne carrot and pickled ginger and combine. Trim and slice spring onion finely. Slice Lebanese cucumber into half moons.

Whilst still in the vacuum bag, pound the chicken to approx 1cm thickness to even out cooking time. Place chicken in a bowl and coat in soy sauce. Place the cornflour in another bowl and working one thigh at a time coat the chicken all over with the cornflour.

Heat a frypan over medium high heat and add a swirl of oil to coat the bottom of the pan. Fry the chicken for 4-5 minutes on each side or until cooked through, golden and crispy.

Fluff the rice and serve between bowls. Add the cabbage, carrot, pickled ginger and cucumber. Slice the chicken and add to the bowl, top with tonkatsu sauce and the Japanese mayo. Garnish with spring onion. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice the green cabbage finely and season with a sprinkle of salt, massaging it in well. Julienne carrot and pickled ginger and combine. Trim and slice spring onion finely. Slice Lebanese cucumber into half moons.

Whilst still in the vacuum bag, pound the chicken to approx 1cm thickness to even out cooking time. Place chicken in a bowl and coat in soy sauce. Place the cornflour in another bowl and working one thigh at a time coat the chicken all over with the cornflour.

Heat a frypan over medium high heat and add a swirl of oil to coat the bottom of the pan. Fry the chicken for 4-5 minutes on each side or until cooked through, golden and crispy.

Fluff the rice and serve between bowls. Add the cabbage, carrot, pickled ginger and cucumber. Slice the chicken and add to the bowl, top with tonkatsu sauce and the Japanese mayo. Garnish with spring onion. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice the green cabbage finely and season with a sprinkle of salt, massaging it in well. Julienne carrot and pickled ginger and combine. Trim and slice spring onion finely. Slice Lebanese cucumber into half moons.

Whilst still in the vacuum bag, pound the chicken to approx 1cm thickness to even out cooking time. Place chicken in a bowl and coat in soy sauce. Place the cornflour in another bowl and working one thigh at a time coat the chicken all over with the cornflour.

Heat a frypan over medium high heat and add a swirl of oil to coat the bottom of the pan. Fry the chicken for 4-5 minutes on each side or until cooked through, golden and crispy.

Fluff the rice and serve between bowls. Add the cabbage, carrot, pickled ginger and cucumber. Slice the chicken and add to the bowl, top with tonkatsu sauce and the Japanese mayo. Garnish with spring onion. Enjoy!

In a pot, combine the rice, a pinch of salt and 1¹⁄₂ cups water. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. Fluff the finished rice with a fork.

Slice the green cabbage finely and season with a sprinkle of salt, massaging it in well. Julienne carrot and pickled ginger and combine. Trim and slice spring onion finely. Slice Lebanese cucumber into half moons.

Whilst still in the vacuum bag, pound the chicken to approx 1cm thickness to even out cooking time. Place chicken in a bowl and coat in soy sauce. Place the cornflour in another bowl and working one thigh at a time coat the chicken all over with the cornflour.

Heat a frypan over medium high heat and add a swirl of oil to coat the bottom of the pan. Fry the chicken for 4-5 minutes on each side or until cooked through, golden and crispy.

Fluff the rice and serve between bowls. Add the cabbage, carrot, pickled ginger and cucumber. Slice the chicken and add to the bowl, top with tonkatsu sauce and the Japanese mayo. Garnish with spring onion. Enjoy!