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

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

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

Tip! Shake off any excess soy. Dredging just means to coat.

Whilst still in the vacuum bag, pound the chicken thighs 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 dredge the chicken in the cornflour to coat all over.

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

Fluff the sushi rice and divide between bowls. Add the cabbage, carrot and ginger pickle and cucumber. Slice chicken and add to the bowl with a drizzle or dollop of tonkatsu sauce and the mayo.

In a medium pot, bring 1 ¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

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

Tip! Shake off any excess soy. Dredging just means to coat.

Whilst still in the vacuum bag, pound the chicken thighs 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 dredge the chicken in the cornflour to coat all over.

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

Fluff the sushi rice and divide between bowls. Add the cabbage, carrot and ginger pickle and cucumber. Slice chicken and add to the bowl with a drizzle or dollop of tonkatsu sauce and the mayo.