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Snackbar rice bowl with karaage chicken

Published: November 8, 2019 at 1:44 PM

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Serves 4

A little effort

Total time: 1 hr and 15 mins

+ pickling + marinating

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This colourful rice bowl from Dalston restaurant Snackbar is comforting, healthy-ish and full of wonderful textures and flavours: from Japanese crunchy fried chicken and zingy pickles, to a gooey, creamy egg yolk and crispy, earthy buckwheat

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This recipe is quite involved due to the pickling process, so if you want to save some time just use shop-bought pickles instead.

This recipe features crispy toasted buckwheat. Read our guide on what is buckwheat and where to buy it for advice on sourcing this ingredient.

Check out more of our Japanese-inspired recipes including teriyaki chicken, sushi rolls (maki sushi) and Japanese chicken and broccoli curry.

Ingredients

Nutrition

• a bunch coriander

  roughly chopped

• for deep-frying sunflower oil

• 5 tbsp mayonnaise

• 200g sushi rice

• 2 tbsp soy sauce

• 1 tbsp toasted sesame oil

• 2 tbsp buckwheat

• 1 corn on the cob

• a handful salad leaves

• ½ lime

  juiced

• 4 egg yolks

• a pinch (optional) gochugaru (Korean chilli flakes) or dried chilli flakes

PICKLED DAIKON

• 250ml rice vinegar

• 75g caster sugar

• 1 tsp fine sea salt

• ½ daikon

  peeled and cut into thin half moons

KARAAGE CHICKEN

• 250g chicken thigh fillets

  cut into 3cm chunks

• finely grated to make 2 tsp ginger

• finely grated to make 2 tsp garlic

• 2 tbsp sake

• 3 tbsp soy sauce

• 2 tsp caster sugar

• 100g potato starch

• 1 tsp ground turmeric

Nutrition: per serving

• kcal861
• fat34.3g
• saturates4.6g
• carbs112g
• sugars37.5g
• fibre2.2g
• protein23g
• salt3.5g

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Method

• step 1

  For the pickle, tip the rice vinegar, sugar and 250ml water into a small pan and gently heat until the sugar dissolves. Cool completely.

• step 2

  Sprinkle the salt over the daikon in a colander, leave to drain for an hour, then squeeze out any excess water. Tip into a bowl, pour over the cooled pickling liquid and chill for at least 6 hours but preferably overnight.

• step 3

  For the karaage chicken, put the chicken into a small bowl and add the ginger, garlic, sake, soy sauce and sugar. Cover and chill for at least 6 hours but preferably overnight.

• step 4

  To make the coriander mayo, add the coriander to a food processor with 2 tbsp of sunflower oil and blitz to a purée. Transfer to a bowl and fold in the mayo.

• step 5

  Wash and cook the sushi rice according to pack instructions, then season with the soy sauce and sesame oil, and cover until ready to serve.

• step 6

  To make the toasted buckwheat, heat a splash of oil in a pan and toast the buckwheat until aromatic and lightly browned.

• step 7

  To make the sweetcorn, bring a large pan of lightly salted water to the boil, add the cob, cover and simmer for 5 minutes or until the kernels are tender. Drain, cool slightly then use a large sharp knife to carefully remove the kernels.

• step 8

  Put the potato starch and ground turmeric onto a plate and mix together. Drain the chicken and dredge the pieces through the flour until completely covered. Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Carefully lower some of the chicken into the oil and cook for 4-5 minutes until really crisp and brown, then drain on kitchen paper and season. Repeat with the remaining chicken.

• step 9

  Toss the salad leaves with lime juice.

• step 10

  To serve, add a dollop of coriander mayo to the bottom of the bowl, top with rice and create a small indent in the middle to hold an egg yolk. Top with corn, pickled daikon, fried chicken and sprinkle with buckwheat, salt and gochugaru, if you like.

Check out more of our best bowl recipes here...

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