Directions

To Prep the Chicken Katsu

1. Preheat the oven to 200°C. Line a rimmed baking sheet with parchment paper on a baking tray.
2. Heat up frying pan on medium heat and combine the panko and toast until golden brown. Transfer panko into a shallow dish and allow to cool.
3. Butterfly and cut the chicken breast. Pound the chicken to equal thickness if necessary. Sprinkle salt and pepper on both sides of the chicken.
4. In a shallow dish, add flour and in another dish, whisk together the egg and water.
5. Dredge each chicken piece in the flour to coat completely, pat off the excess flour. Then dip into the egg mixture and finally coat with the toasted panko.
6. Place the chicken pieces on the prepared baking sheet and bake for about 25-30 mins.

To Prep the Onigirazu

1. Place a cling wrap on a chopping board and put a sheet of nori seaweed on top (shiny side facing down).
2. Evenly spread the steamed rice (thinly) to form into a square shape in the centre of nori sheet. Sprinkle a little bit of salt.
3. Place the shredded cabbage evenly on top of rice and then the chicken katsu on top.
4. Spread the mustard and tonkatsu sauce on the chicken katsu and flip the chicken so the sauce is on the cabbage.
5. Place another thin layer of steamed rice on top of the chicken katsu. Fold left and right corners of nori sheet towards the centre. Fold gently but tightly to wrap around the layers at the centre.
6. Then fold bottom and top corners towards the centre. Fold gently but tightly around the layers. Ensure the rice is tucked in nicely.
7. Wrap with cling wrap tightly and set aside for 3 mins.
8. Cut the onigirazu with a sharp and clean knife. Run your knife in cold water before cutting so that the cross-section will be clean.