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

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

  • 30 min
  • 618 calories

All the flavour of a delicious sushi roll in a nourishing warm bowl. Steamed sushi rice is topped with crispy karage style chicken, seasoned cabbage, cucumber and a ginger carrotpickle made with ginger and carrot. We've topped it with some tonkatsu sauce and a creamy dollop of Japanese mayo.

Number of servings


  • 3 Chicken Thighs (skinless) 3 Chicken Thighs (skinless)
  • 3 Tbsp Cornflour (GF) 3 Tbsp Cornflour (GF)
  • 3⁄4 Cup Sushi Rice 34 Cup Sushi Rice
  • 3 Tbsp Japanese Mayonnaise (GF) 3 Tbsp Japanese Mayonnaise (GF)
  • 3 Tbsp Tonkatsu Sauce 3 Tbsp Tonkatsu Sauce
  • 30g Pickled Ginger 30g Pickled Ginger
  • 1⁄6 Green Cabbage 16 Green Cabbage
  • 1 Carrot 1 Carrot
  • 1 Spring Onion 1 Spring Onion
  • 1 Lebanese Cucumber 1 Lebanese Cucumber
  • 1 Tbsp Soy Sauce (GF) 1 Tbsp Soy Sauce (GF)

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Rice Cooker (Optional)

Step 1

1 Cook Rice

In a medium pot, bring 1 12 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.

Step 2

2 Prepare Other Ingredients

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.

Step 3

3 Prepare Chicken

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.

Step 4

4 Cook Chicken

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.

Step 5

5 You Plate It

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.

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