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Teriyaki Chicken Katsu Onigirazu


Teriyaki Chicken Katsu Onigirazu

Children’s day is just around the corner! The kids have been working hard at school and now it’s time to show your appreciation by rewarding them (and yourself) with a home cooked meal made with love!

“My favourite recipe to get my 3 boys to eat more vegetables!” – Fong Luan

Want to try something new to surprise your kids? The Teriyaki Chicken Katsu Onigirazu – part burger, part sushi – is a fuss-free and mess-free recipe that will put a delightful smile to the face of your kids!

This Japanese sandwich snack may look simple on the outside, but the combination of flavors hidden in each bite certainly pack a punch – its guaranteed to leave your children happy and satisfied!

Full recipe right below!

Preparation Time: 1 hr | Cook Time: 20 mins | Total Time: 1 hr 30 mins

No of Servings: 4


Chicken Katsu

  • 500g boneless skinless chicken breast
  • 1 cup Panko breadcrumbs, toast it without oil on a frying pan to slight brown
  • ¼ cup all-purpose flour, sieved and pour it into a plate
  • 1 large egg, whisked and pour onto a plate
  • 1 tsp salt
  • 1 tsp freshly ground black pepper, as desired
  • 3-4 cloves of minced fresh garlic
  • 2 tsp paprika powder
  • 2 tsp thick Teriyaki sauce

Onigirazu (For 4 portions)

  • Baked Chicken Katsu
  • 4 sunny side up eggs, doneness as desired
  • 8 leaves of butterhead lettuce, julienned
  • 1 carrot, shredded
  • 4 sheet Nori, seaweed sheet
  • 2 ½ cups cooked Japanese short grain rice, seasoned with sushi seasoning
  • 8 tbsp Japanese roasted sesame mayonnaise

Cooking Directions

Step 1: Marinate the chicken

  • Butterfly the chicken breast in half. Lay a cling wrap on the chicken and pound it flat to equal thickness. Transfer the chicken to a plate.
  • Rub salt, pepper, paprika and minced garlics on both sides of the chicken meat. Marinate for at least 30min in the chiller.

Step 2: Prepare to bake the chicken

  • Preheat the oven at 180 degree Celsius for 10 mins. Line the baking sheet with baking paper.
  • Coat the marinated chicken meat in the flour, pat off the excess flour. Then, dip the chicken into the egg mixture and finally coat with the toasted panko. Press the panko flakes to make sure that they adhere to the chicken. Lay it on the baking sheet.
  • Bake the chicken breast for 10 minutes, until it’s fully cooked through.
  • Once it’s baked through, let it cool down to room temperature.

Step 3: Wrap Onigirazu 

Layer the onigirazu (step-by-step)

  1. Lay a cling wrap, dimension bigger than the seaweed sheet, on a chopping board.
  2. Lay seaweed sheet in the centre.
  3. Add a thin layer of sushi rice, make it into a square shape.
  4. Lay lettuce and carrot.
  5. Spread a layer of roasted sesame mayonnaise
  6. Lay the baked chicken pieces
  7. Spread a layer of Teriyaki sauce
  8. Sprinkle some roasted sesame seeds
  9. Lay a sunny side up
  10. Spread a layer of roasted sesame mayonnaise
  11. Spread a layer of rice on it
  • Wrap the onigirazu tightly and set aside for 5 mins before cutting. 

Step 4: Ready to serve

  • Cut the onigirazu with a sharp knife. Run the knife in cold water before cutting so that the cross-section will be clean. If you plan to make ahead of time, wrap the onigirazu with kitchen towel and keep it in the chiller overnight. The towel will prevent the rice from getting hard from the cold air.

Recipe adapted from Fong Luan @ Sengkang

Thinking of what’s cooking next door?
Check out “Food Near Me” on Share Food mobile app to discover other amazing home cooked dishes near you!

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