Today, I will show you how to make Chicken Katsu Musubi. For the most part, it is a very simple recipe. The only remotely difficult part is frying the katsu but once that is done, it is only a matter of assembling the ingredients together to form a musubi. These make a great next-day lunch but I personally like to eat them fresh so the katsu is still crispy.
Can't get enough of Katsu? Try my Hawaiian Chicken Katsu next!
๐ฑ About This Recipe
I came up with this recipe because I was getting bored of eating Spam Musubi over and over again. It is delicious, but it does not feel great knowing you are eating so much processed meat.
If you think about it, chicken katsu is amazing for musubi. It is crispy and juicy and naturally pairs well with rice. It is also easy to shape into a rectangle.
For this recipe, I am shaping the musubi using an empty Spam can. Obviously this will be easier if you have a musubi mold, but I do not like spending money on single task kitchen tools.
๐ How To Shape Rice Using A Spam Can
The idea is very simple. An empty Spam can provides the perfect shape for musubi. All you need to do is moisten the inside with water, pack it with rice, then flip it and shake it to release the rice. It does not get much easier than that.
๐ง Ingredients
- Chicken: I am using boneless, skinless chicken thighs today. The important thing is to pound them to ยฝ an inch thickness so they cook evenly. I did this by putting the chicken in a plastic bag and smashing it with a rolling pin.
- Batter: I have recently started incorporating the eggs and flour coating into a single batter. It saves an extra step and comes out tasting the same. You will need all-purpose flour, salt, black pepper, and eggs.
- Panko Breadcrumbs: Every katsu needs a panko breadcrumb coating. You can find these at all Asian markets and even most regular grocery stores carry them now.
- Nori Sheets: This is just the dried seaweed used for sushi. You can buy them at almost any Asian market.
- Sushi Rice: Any type of short-grain rice will work. It has a sticky texture that is absolutely necessary for shaping the rice.
- Tonkatsu sauce: I usually use the Bull Dog brand, but you can also make it yourself using only four ingredients
- Oil for frying
๐ช Instructions
STEP 1: Start by pounding chicken breasts to an even ยฝ-inch thickness using a meat mallet or rolling pin.
STEP 2: In a shallow dish, mix together the egg, flour, salt, and pepper to form a wet batter. The consistency should be slightly looser than pancake batter. Add extra water or flour as necessary.
STEP 3: Dredge the chicken in the wet batter, allowing excess to drip off, and then transfer it to a bowl of panko breadcrumbs and coat well.
STEP 4: Fry the chicken at 350ยฐF for 4-6 minutes or until it reaches an internal temperature of 165ยฐF. Once cooked, set the chicken aside on a wire rack to cool.
STEP 5: Place a strip of nori on a clean surface. Moisten the musubi mold (or Spam can) to prevent sticking. Place the mold perpendicular to the nori strip, fill it with ยฝ cup of rice, press down firmly, and remove the mold.
Spread on a small amount of tonkatsu sauce, add a piece of chicken on top, then wrap the musubi tightly with the nori strip. Seal the edges with a little bit of water. Enjoy!
๐ Recipe
Chicken Katsu Musubi
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 large eggs
- 3 tablespoons all-purpose flour
- ยฝ teaspoon salt
- ยฝ teaspoon ground black pepper
- 2 cups panko breadcrumbs
- neutral oil (for frying)
- nori sheets (cut into thirds)
- 6 cups cooked sushi rice
- tonkatsu sauce
Instructions
- Start by pounding the chicken breasts to an even ยฝ-inch thickness using a meat mallet or rolling pin.
- In a shallow dish, mix together the egg, flour, salt, and pepper to form a wet batter. The consistency should be slightly looser than pancake batter. Add extra water or flour as necessary.
- Dredge the chicken in the wet batter, allowing excess to drip off, and then transfer it to a bowl of panko breadcrumbs and coat well.
- Fry the chicken at 350ยฐF for 4-6 minutes or until it reaches an internal temperature of 165ยฐF. Once cooked, set the chicken aside on a wire rack to cool.
- Place a strip of nori on a clean surface. Moisten the musubi mold (or Spam can) to prevent sticking. Place the mold perpendicular to the nori strip, fill it with ยฝ cup of rice, press down firmly, and remove the mold.
- Spread on a small amount of tonkatsu sauce, add a piece of chicken on top, then wrap the musubi tightly with the nori strip. Seal the edges with a little bit of water. Enjoy!
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