Chicken Teriyaki Rice Bowl

Ingredients

• 1500 g steamed Japanese short-grain rice(500g)
• 21 onion(200g)
• 31 carrot(150g)
• 42 potato(250g)
• 5100 g Japanese curry roux (block form)(100g)
• 615 ml soy sauce(15g)
• 710 g honey(10g)
• 830 ml neutral oil(27g)
• 9700 ml water or chicken stock(700g)
• 102 boneless, skinless chicken breasts(500g)
• 11100 g Panko breadcrumbs(100g)
• 1260 g all-purpose flour(60g)
• 132 eggs(100g)
• 1415 ml milk(15g)
• 155 g sea salt(5g)
• 163 g black pepper(3g)
• 175 g garlic powder(5g)
• 18500 ml neutral oil (for deep frying)(450g)
• 1920 g fresh scallions(20g)
• 2010 g fresh cilantro or parsley(10g)
• 2110 g red pickled ginger (fukujinzuke) or pickled radish(10g)
• 225 g toasted sesame seeds(5g)

Instructions

1. 1Heat 30 ml oil in a pot and sauté onions, carrots, and potatoes for 5 minutes until the onions are translucent.
2. 2Add water or stock, bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
3. 3Turn off the heat, add the curry roux blocks, stir until dissolved, then add soy sauce and honey before simmering on low for 5 more minutes.
4. 4Season the pounded chicken breasts with salt, pepper, and garlic powder on both sides.
5. 5Coat each chicken piece in flour, dip into the beaten egg mixture, and finally press firmly into the Panko breadcrumbs until fully covered.
6. 6Heat frying oil to 180°C and fry the chicken for 4–5 minutes per side until deeply golden brown and crispy.
7. 7Drain the chicken on a wire rack or paper towel for 2 minutes, then slice into thick strips.
8. 8Place a generous portion of steamed rice on one half of a shallow bowl.
9. 9Pour the rich curry sauce and vegetables onto the other half of the bowl, partially overlapping the rice.
10. 10Place the sliced chicken katsu on top of the rice/curry and garnish with sliced scallions, cilantro, and sesame seeds.