Honey Butter Katsu Musubi

Honey Butter Katsu Musubi combines crispy chicken katsu with a sweet and spicy hot honey butter glaze, layered with rice and furikake, wrapped in nori for a delightful, portable snack.

By @soundsyum_

Original recipe source

Honey Butter Katsu Musubi

Cook time: 45 minutes

Servings: 4

Ingredients

  • 2 cups rice
  • 2 cups rice
  • 3 cups water
  • 3 whole eggs
  • 4 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 0.5 teaspoon pepper
  • 1 pinch salt
  • 2 cups panko
  • 1 tablespoon parsley
  • 4 pieces chicken thighs
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 2 cups neutral cooking oil
  • 1 n/a egg mixture
  • 1 n/a panko mixture
  • 4 pieces chicken
  • 2 cups oil
  • 0.25 cup Trader Joe’s Hot Honey
  • 2 tablespoons butter
  • 2 cups cooked rice
  • 0.25 cup furikake
  • 0.25 cup honey butter glaze
  • 4 pieces glazed chicken katsu
  • 0.25 cup furikake
  • 4 sheets nori sheet

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch.
  2. Cook the rice according to package instructions or using a rice cooker.
  3. Crack the eggs into a bowl and beat well.
  4. Add all-purpose flour, paprika, pepper, and a pinch of salt to the eggs. Mix until smooth.
  5. Place panko breadcrumbs in a shallow dish and sprinkle parsley over them.
  6. Cut the chicken thighs into pieces and place between two sheets of plastic wrap. Flatten using a mallet.
  7. Lightly season the flattened chicken with salt and pepper.
  8. Fill a medium pan with about half an inch of neutral cooking oil. Heat the oil to 330°F.
  9. Dredge each piece of chicken in the egg mixture, then the panko mixture, ensuring an even coat on both sides.
  10. Fry the chicken in the hot oil until golden brown, about 3-4 minutes per side. Remove and drain on paper towels or a wire rack.
  11. In a small saucepan, combine hot honey and butter over medium-low heat until fully melted and combined. Remove from heat.
  12. Using a musubi mold, fill it halfway with cooked rice and sprinkle generously with furikake. Press down using the mold press.
  13. Dip or pour the honey butter glaze over the fried chicken katsu pieces.
  14. Top the molded rice with a piece of glazed chicken katsu and sprinkle with extra furikake.
  15. Wrap the musubi with a strip of nori sheet to hold the shape.
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