Japanese Chicken Thighs with Sushi Rice & Cucumber Salad
In this recipe, you'll roast marinated chicken thighs and serve them alongside seasoned sushi rice and fresh cucumber.
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Cooking tools:
- Grater
- Pastry brush
- Fine-mesh sieve
- Saucepan
- Baking dish
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Oven
- Stove
Ingredients
- 600 Grams of Skin-on, bone-in chicken thighs
- 30 Grams of Ginger
- 3 Pieces of Garlic cloves
- 10 Grams of Corn starch
- 30 ML of Soy sauce
- 15 ML of White vinegar
- 10 Grams of Brown sugar
- 2 Grams of Chilli powder
- 150 Grams of Sushi rice
- 1 Tsp of Salt
- 300 ML of Water
- 15 ML of Rice vinegar
- 5 Grams of White sugar
- 2 Pieces of Cucumber
- 40 Grams of Sushi ginger
- 10 Grams of Fresh mint
- 10 Grams of Black sesame seeds
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