A perfect chicken teriyaki plate lunch is undeniably the perfect mixed plate. Especially when it has homemade katsu in there too.
Serves 4 portions
2.5 (592ml) cups of water
2.5 (450g) cups short grain rice
1lb (454g) macaroni salad
2 cups (440g) mayonnaise
2 carrots, grated
2 celery stalks, finely diced
3 cloves garlic, grated
2 tablespoons (28g) apple cider vinegar
1 tablespoon (12g) shirodashi
2 green onions, thinly sliced for garnish
salt and pepper to taste
2 lbs boneless (907g) skinless chicken thighs, cubed into bite-size pieces
3/4 cup (177ml) pineapple juice
3/4 cup (177ml) dark soy sauce
3 tablespoons (42g) rice vinegar
1/2 cup (110g) light brown sugar
2 Thai chilies, thinly sliced
2-inch knob ginger
3 tbsp (40 gr) vegetable oil
1 tablespoon (9g) corn starch
1 tablespoon (12g) water
2 cloves, very finely chopped garlic
4 pork chops, 1” thick
salt and white pepper to taste
1.5 cups (225g) of all-purpose flour
1 tablespoon (12g) water
2 cups (150g) panko bread crumbs
oil for frying
togarashi for seasoning
Start by rinsing and washing the rice three times. Then, place equal parts of rice to water into the rice cooker. Let sit in the water for 15 minutes before cooking—press start and cook.
Bring a pot of water to a boil, and season generously with salt. Add macaroni pasta, and cook for 1 - 2 minutes. Drain the macaroni and rinse with cold water until completely cold.
In a large bowl, add mayonnaise, carrots, celery, garlic, apple cider vinegar, and shirodashi, and mix to combine; season to taste with salt. Then add in macaroni and fold together until completely incorporated.
Reserve and ideally place in the fridge overnight before serving.
In a large bowl, add pineapple juice, dark soy sauce, rice vinegar, and light brown sugar; whisk until the sugar dissolves, then add Thai chilis, ginger, and your chicken; mix to combine, cover with plastic wrap and marinate in the fridge overnight,
Strain your chicken through a large mesh strainer, and reserve the liquid. Heat a large wok over high heat, and add enough oil; once hot, add half of your marinated chicken and sear, tossing occasionally until the chicken gets some color and cooked through. Remove and repeat with the rest.
Remove all the chicken from your wok and reserve. Add all your marinade, bring it to a boil, and reduce for 2 minutes or until slightly thickened. Separately whisk together corn starch and water; whisk until homogenous, and add ½ of your slurry to the sauce to thicken. Add more if necessary.
Add all your chicken back to your wok, toss to coat, cut the heat and add garlic. Toss to coat and reserve.
Beat Breading station: in three separate medium-sized bowls, add flour, beaten eggs with a splash of water, and panko crumbs.
Season your pork chops with salt, coat them with flour, shake off the excess, dip them in the egg mixture, fully covered (no dry spots), and dip them into the panko pressing down to coat thoroughly. Place them on a sheet tray to the side.
Fill up a heavy bottom pot just over halfway with vegetable oil. Heat to 350F, then fry your pork chops, two at a time to avoid overcrowding, for 4 - 6 minutes or until crispy, golden brown, and the internal temperature reads 165F, remove with a spider and drain on a sheet tray with a wired rack. Immediately season with salt and togarashi. Slice into ½” slices and reserve.
Add 2 scoops of rice to a plate using an ice cream scoop, then add 1 generous scoop of macaroni salad and garnish with green onion. Next, add a big dollop of your teriyaki chicken, and finally, add your katsu.