Cookwith - A Trip Down Memory Lane: California-Japanese Family Feast Bowl
This vibrant bowl is a love letter to the adventure and comfort that define family memories—crisp panko-fried chicken inspired by Japanese market stalls, c...
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Cooking tools:
- Pot
- Fine-mesh sieve
- Skillet
- Mixing bowl
- Whisk
- Dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Slotted spoon
- Tongs
- Paper towel
- Cooling rack
- Serving bowl
- Stove
- Saucepan
- Colander
- Grater
- Spatula
Ingredients
- 2 cups cooked short-grain rice (warm, for serving)
- 2 boneless, skinless chicken thighs (about 300g), cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (or dry sherry)
- 1 tbsp brown sugar
- 1 large egg
- 1/2 cup panko breadcrumbs
- 2 tbsp all-purpose flour
- 1/4 cup neutral oil (vegetable or canola)
- 1/2 avocado, sliced
- 1/2 cup shredded cabbage
- 1/2 cup edamame, shelled
- 4 radishes, thinly sliced
- 2 scallions, thinly sliced
- 1 sheet nori, cut into strips
- 1 tbsp toasted sesame seeds
- 1/2 lemon, cut into wedges
- Kosher salt
- Freshly ground black pepper
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