Can the poke bowl be made in advance?

Yes, the ingredients can be prepared in advance, but it is recommended to assemble the poke bowl only at the last moment for the best flavor and texture.

What type of rice is best used for a poke bowl?

Traditionally, sushi rice is used for a poke bowl, but you can also use other types of rice, such as brown rice or basmati rice.

What other toppings can be added to a poke bowl?

Other toppings that are often used in poke bowls include seaweed, mango, pineapple, sesame seeds, and peanuts.

Should the rice be served warm or cold?

The rice can be served either warm or cold, depending on personal preference.

Poke bowl with chicken and Katsu sauce

Name: Poke bowl with chicken and Katsu sauce
Cook time: 25 min
Total time: 25 min
Yield: 4P
Ingredients: 2 bags of Basmati rice; 1 cucumber sliced; 0.5 Chinese cabbage finely sliced; 1 bunch of radishes sliced; Crispy chicken:; 500 g chicken breast fillets; 1 egg; 300 g panko; Pepper and salt; 6 tbsp peanut oil; Sauce:; 100 g tomato pulp; 50 g tomato ketchup; 2 tbsp mirin; 1 tsp mustard; 2 tbsp Worcestershire sauce; 2 tbsp soy sauce; 1 tbsp agave; A few drops of Tabasco or sriracha for the adults

Favorites

25min

•

Next Level

The real heroes in this recipe are the crispy chicken and the homemade Katsu sauce. Want to make this poke bowl yourself? Discover the recipe here!

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

2 bags of Basmati rice
1 cucumber sliced
0.5 Chinese cabbage finely sliced
1 bunch of radishes sliced

Crispy chicken:
500 g chicken breast fillets
1 egg
300 g panko
Pepper and salt
6 tbsp peanut oil

Sauce:
100 g tomato pulp
50 g tomato ketchup
2 tbsp mirin
1 tsp mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp agave
A few drops of Tabasco or sriracha for the adults

2 bags of Basmati rice
1 cucumber sliced
0.5 Chinese cabbage finely sliced
1 bunch of radishes sliced

Crispy chicken:
500 g chicken breast fillets
1 egg
300 g panko
Pepper and salt
6 tbsp peanut oil

Sauce:
100 g tomato pulp
50 g tomato ketchup
2 tbsp mirin
1 tsp mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp agave
A few drops of Tabasco or sriracha for the adults

Preparation method

How do you make this?

Cook the rice as indicated on the package, let it drain.

Slice the cabbage into fine strips and the radishes and cucumber into slices.

Mix all the ingredients for the sauce together.

Season the chicken fillets with pepper and salt and flatten them a bit between 2 sheets of baking paper.

Beat the egg in a bowl with a pinch of salt, place the fillets in it, and mix well.

Spread the panko on a deep plate and coat each fillet one by one, pressing the panko firmly all around. Heat the oil in a large pan and fry the chicken fillets on both sides over medium heat until golden brown and crispy. Place them on paper towels and cut into strips.

Distribute the rice, Chinese cabbage, cucumber, and radish nicely over the bowls, top with slices of crispy chicken, and serve the sauce on the side. Mix everything well together to enjoy all the flavors and get your chopsticks ready!