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Chicken Katsu Sushi Sandwich (Onigirazu) with Colourful Vegetables https://www.metro.ca/userfiles/image/recipes/sushi-sandwich-poulet-katsu-legumes-11640.jpg PT20M PT15M PT35M
Place the pieces of chicken in an airtight bag on a workspace. Flatten with a meat mallet until they measure about 4 x 4 inches (10 x 10 cm) each. Place in a dish. Add the buttermilk and seasoning. Marinate for 10 to 15 minutes.Get three deep dishes. Put the flour in one, the egg in the second, and the panko in the third. Dip the pieces of chicken first in the flour, then the eggs, and finally in the panko. Set aside.Cook the chicken 1 to 2 minutes on each side (or until golden brown) in a pan with hot oil. Set aside in a warm spot.In a bowl, combine the rice, vinegar, and maple syrup.Place a seaweed sheet on a workspace.Place 1/2 cup (125 ml) of the rice in the centre and shape it into a square. Leave 1 inch (2,5 cm) free on every side. Season with sesame seeds. Top with the cabbage, a crispy piece of chicken, hoisin sauce, Fuji sauce, carrots, pickled ginger, and slices of avocado or cucumber. Add another 1/2 cup (125 ml) of rice on top (shape into a square). Press down. Fold in the edges of the seaweed to create a pouch.Wrap with plastic cling wrap and tighten.Slice in half and enjoy
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Chicken Katsu : 1 boneless chicken breast, sliced in half horizontally and halved (four pieces) 1/4 cup (60 ml) buttermilk 1/2 teaspoon (2,5 ml) garlic salt To taste salt and freshly ground pepper Breading: 1/4 cup (60 ml) flour 1 whisked egg plus 3 tbsp (30 ml) water 2 cups (500 ml) Aki Sushi panko Filling: 1 cup (250 ml) red cabbage, thinly sliced 1 cup (250 ml) shredded carrots 1/3 cup (80 ml) pickled ginger 1 avocado, sliced 1 Lebanese cucumber, sliced 1/3 cup (80 ml) hoisin sauce 1/3 cup (80 ml) Aki Sushi Fuji sauce 4 Aki Sushi seaweed sheets Seasoned rice: 4 cups (1 L) cooked sushi rice 2 tablespoons (30 ml) rice vinegar 1 teaspoon (5 ml) maple syrup
Chicken Katsu Sushi Sandwich (Onigirazu) with Colourful Vegetables

Chicken Katsu Sushi Sandwich (Onigirazu) with Colourful Vegetables

Rate this recipe
1 Vote
4
Main course
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Chicken Katsu :
  • 1
    boneless chicken breast, sliced in half horizontally and halved (four pieces)
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    BREADED CHICKEN BREAST CUTLETS

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    MASTRO, SAN DANIELE OR MAPLE LODGE SLICED DELI MEAT OR ARLA SLICED CHEESE

    MASTRO, SAN DANIELE OR MAPLE LODGE SLICED DELI MEAT OR ARLA SLICED CHEESE

    $6.00 ea.

    100 - 175 g, SELECTED VARIETIES


  • 1/4 cup
    (60 ml)
    buttermilk
  • 1/2 teaspoon
    (2,5 ml)
    garlic salt
  • To taste
    salt and freshly ground pepper

  • Breading:
  • 1/4 cup
    (60 ml)
    flour
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    2.5 kg SELECTED VARIETIES


  • 1
    whisked egg plus 3 tbsp (30 ml) water
  • 2 cups
    (500 ml)
    Aki Sushi panko

  • Filling:
  • 1 cup
    (250 ml)
    red cabbage, thinly sliced
  • 1 cup
    (250 ml)
    shredded carrots
  • 1/3 cup
    (80 ml)
    pickled ginger
  • 1
    avocado, sliced
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    ORGANIC AVOCADOS

    ORGANIC AVOCADOS

    $5.99 ea.

    3 pk PRODUCT OF MEXICO


    AVOCADOS

    AVOCADOS

    3 for $5.00

    PRODUCT OF MEXICO RED OR HONEY ATAULFO MANGOES PRODUCT OF BRAZIL DOLE COLOURFUL COLESLAW 397 g PRODUCT OF U.S.A.


  • 1
    Lebanese cucumber, sliced
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    ORGANIC SEEDLESS CUCUMBERS

    ORGANIC SEEDLESS CUCUMBERS

    $2.49 ea.

    PRODUCT OF CANADA CANADA No. 1 GRADE


    SEEDLESS CUCUMBERS

    SEEDLESS CUCUMBERS

    $2.49 ea. or /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 2.49 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 2.49/lb, 5.49/kg ORGANIC TOMATOES ON THE VINE PRODUCT OF CANADA OR MEXICO, 3.99/lb, 8.80/kg


  • 1/3 cup
    (80 ml)
    hoisin sauce
  • 1/3 cup
    (80 ml)
    Aki Sushi Fuji sauce
  • 4
    Aki Sushi seaweed sheets

  • Seasoned rice:
  • 4 cups
    (1 L)
    cooked sushi rice
  • 2 tablespoons
    (30 ml)
    rice vinegar
  • 1 teaspoon
    (5 ml)
    maple syrup
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    JAKEMAN'S MAPLE SYRUP

    JAKEMAN'S MAPLE SYRUP

    $8.99 ea.

    500 ml


Imprimer ma sélection

Preparation

Place the pieces of chicken in an airtight bag on a workspace. Flatten with a meat mallet until they measure about 4 x 4 inches (10 x 10 cm) each. Place in a dish. Add the buttermilk and seasoning. Marinate for 10 to 15 minutes.

Get three deep dishes. Put the flour in one, the egg in the second, and the panko in the third. Dip the pieces of chicken first in the flour, then the eggs, and finally in the panko. Set aside.

Cook the chicken 1 to 2 minutes on each side (or until golden brown) in a pan with hot oil. Set aside in a warm spot.

In a bowl, combine the rice, vinegar, and maple syrup.

Place a seaweed sheet on a workspace.

Place 1/2 cup (125 ml) of the rice in the centre and shape it into a square. Leave 1 inch (2,5 cm) free on every side. Season with sesame seeds. Top with the cabbage, a crispy piece of chicken, hoisin sauce, Fuji sauce, carrots, pickled ginger, and slices of avocado or cucumber. Add another 1/2 cup (125 ml) of rice on top (shape into a square). Press down. Fold in the edges of the seaweed to create a pouch.

Wrap with plastic cling wrap and tighten.

Slice in half and enjoy

Source : Metro

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