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2 ⅔ cups cooked sushi rice
4 chicken thighs
1 ½ cups flour
2 cups panko breadcrumbs
¼ cup mayonnaise
2 tsp Kikkoman Soy Sauce
1 tsp sesame oil
1 Tbsp Kikkoman Ponzu Sauce
1 tsp honey
2 cups kale, thinly sliced
½ cup red cabbage, thinly sliced
½ carrot, julienned
Kikkoman Katsu Sauce
Let's get Cooking...
Tightly pack rice into 3-4 inch rounds and fry in oil until golden. Sprinkle with furikake while still warm and set aside to cool.
Trim chicken to patty size.
Crack eggs into a bowl and place flour and panko breadcrumbs into 2 more bowls.
Dip chicken in flour, shaking off excess. Dip in egg and then dip in panko breadcrumbs.
Deep-fry in 350ºF oil until golden.
Cool on a wire rack.
To make slaw, combine ingredients
To assemble, place katsu on one rice bun, drizzle with Kikkoman Katsu Sauce and top with slaw and other rice bun.
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