Honey Butter Katsu Musubi
Honey Butter Katsu Musubi
Ingredients
For the Chicken Katsu
- 4 boneless, skinless chicken thighs, about 6 ounces each
- 2 large eggs, whisked
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cups Panko breadcrumbs
- 1 tablespoon furikake seasoning
- 4 cups vegetable oil, for deep frying
For the Honey Butter Sauce
- 1/4 cup unsalted butter
- 1/2 cup honey
For the Musubi Assembly
- 2 cups short-grain sushi rice, uncooked
- 2 1/2 cups water
- 1/4 cup furikake seasoning
- 4 nori seaweed sheets, cut into 2-inch wide strips
Instructions
- 1
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Do not lift the lid. Fluff with a fork.
⏱️ 25 min
- 2
Place each chicken thigh between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/2-inch thick. Season both sides of the pounded chicken with salt and black pepper.
⏱️ 5 min
- 3
Set up a breading station: In one shallow dish, whisk together the eggs, all-purpose flour, salt, and black pepper. In a second shallow dish, combine the Panko breadcrumbs and 1 tablespoon of furikake seasoning.
⏱️ 5 min
- 4
Dredge each chicken thigh first in the egg mixture, ensuring it's fully coated, letting any excess drip off. Then, transfer to the Panko mixture, pressing firmly to adhere a thick, even layer of breadcrumbs on all sides.
⏱️ 10 min
- 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower the breaded chicken cutlets into the hot oil, one or two at a time to avoid overcrowding. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
⏱️ 15 min•🌡️ 350
- 6
Remove the fried katsu from the oil and place on a wire rack set over a baking sheet to drain excess oil. While the katsu is still warm, prepare the honey butter sauce.
⏱️ 2 min
- 7
In a small saucepan, combine the unsalted butter and honey. Heat over medium-low heat, stirring occasionally, until the butter is melted and the sauce is well combined and slightly simmering. Do not boil vigorously.
⏱️ 5 min
- 8
Generously drizzle the warm honey butter sauce over the freshly fried chicken katsu on the wire rack, ensuring an even coating.
⏱️ 2 min
- 9
To assemble the musubi: Place a nori strip on a clean surface. Place a musubi mold (or a clean, empty spam can) in the center of the nori. Pack about 1/2 cup of cooked rice firmly into the mold. Sprinkle a generous amount of furikake over the rice. Place one piece of honey-butter-glazed katsu on top of the rice. Drizzle with a little more honey butter sauce and sprinkle with additional furikake.
⏱️ 10 min
- 10
Press down firmly with the musubi mold press (or the bottom of the spam can). While holding the katsu and rice in place, carefully lift the mold. Wrap the ends of the nori strip tightly around the musubi, sealing with a drop of water if needed. Repeat for the remaining musubi. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Butter Katsu Musubi
Ingredients
For the Chicken Katsu
- 4 boneless, skinless chicken thighs, about 6 ounces each
- 2 large eggs, whisked
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 cups Panko breadcrumbs
- 1 tablespoon furikake seasoning
- 4 cups vegetable oil, for deep frying
For the Honey Butter Sauce
- 1/4 cup unsalted butter
- 1/2 cup honey
For the Musubi Assembly
- 2 cups short-grain sushi rice, uncooked
- 2 1/2 cups water
- 1/4 cup furikake seasoning
- 4 nori seaweed sheets, cut into 2-inch wide strips
Instructions
- 1
Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. Do not lift the lid. Fluff with a fork.
⏱️ 25 min - 2
Place each chicken thigh between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/2-inch thick. Season both sides of the pounded chicken with salt and black pepper.
⏱️ 5 min - 3
Set up a breading station: In one shallow dish, whisk together the eggs, all-purpose flour, salt, and black pepper. In a second shallow dish, combine the Panko breadcrumbs and 1 tablespoon of furikake seasoning.
⏱️ 5 min - 4
Dredge each chicken thigh first in the egg mixture, ensuring it's fully coated, letting any excess drip off. Then, transfer to the Panko mixture, pressing firmly to adhere a thick, even layer of breadcrumbs on all sides.
⏱️ 10 min - 5
Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower the breaded chicken cutlets into the hot oil, one or two at a time to avoid overcrowding. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
⏱️ 15 min•🌡️ 350 - 6
Remove the fried katsu from the oil and place on a wire rack set over a baking sheet to drain excess oil. While the katsu is still warm, prepare the honey butter sauce.
⏱️ 2 min - 7
In a small saucepan, combine the unsalted butter and honey. Heat over medium-low heat, stirring occasionally, until the butter is melted and the sauce is well combined and slightly simmering. Do not boil vigorously.
⏱️ 5 min - 8
Generously drizzle the warm honey butter sauce over the freshly fried chicken katsu on the wire rack, ensuring an even coating.
⏱️ 2 min - 9
To assemble the musubi: Place a nori strip on a clean surface. Place a musubi mold (or a clean, empty spam can) in the center of the nori. Pack about 1/2 cup of cooked rice firmly into the mold. Sprinkle a generous amount of furikake over the rice. Place one piece of honey-butter-glazed katsu on top of the rice. Drizzle with a little more honey butter sauce and sprinkle with additional furikake.
⏱️ 10 min - 10
Press down firmly with the musubi mold press (or the bottom of the spam can). While holding the katsu and rice in place, carefully lift the mold. Wrap the ends of the nori strip tightly around the musubi, sealing with a drop of water if needed. Repeat for the remaining musubi. Serve warm.
⏱️ 5 min