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Ingredients
Sushi Rice
- 400 g sushi rice
- water, to soak
Katsu chicken and assembly
- 100 g panko breadcrumbs, toasted
- 40 g extra virgin olive oil
- 500 g water
- 80 g rice wine vinegar
- 60 g caster sugar
- 10 g sea salt
- 40 g plain flour
- 2 pinches sea salt
- 2 pinches ground black pepper
- 500 g chicken breast butterflied, cut into squares (approx. 7 x 7 cm).
- 2 eggs, beaten
- 8 nori sheets
- 100 g cabbage (approx. ⅛), shredded
- 4 tbsp tonkatsu sauce
- 2 tbsp Dijon mustard
- 2 tbsp Kewpie mayonnaise
- Nutrition
- per 1 piece
- Calories
- 2024.7 kJ / 483.9 kcal
- Protein
- 20.2 g
- Carbohydrates
- 63.2 g
- Fat
- 15.5 g
- Saturated Fat
- 3.2 g
- Fibre
- 1.1 g
- Sodium
- 747.2 mg
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