Boneless Chicken thigh
Chilli sauce (tonkotsu eat the bits chilli)
Rice wine vinegar
Tograshi spice blend
Translates to parent and child (aka the chicken & the egg)
Tograshi spiced panko fried chicken thigh with tonkatsu sauce, overnight ramen egg, quick pickles, sesame cabbage & chilli kewpie mayo on sourdough
Step 1 - ramen eggs (makes 3, recipe needs 1. Bonus)
Boil eggs for 7 mins, plunge into ice water and let cool. Mix 60ml soy sauce, 1tbsp white wine vinegar, 1tbsp sugar and submerge pealed eggs and refrigerate overnight.
Step 2- marinade chicken
A few hours before take out chicken thigh, poor over one tbsp soy sauce and one of white wine vinegar. Refrigerate until later.
Step 3 - cabbage
Finally slice, mix with teaspoons of soy and white wine vinegar, stir through toasted sesame seeds.
Step 4 - quick pickles
Bring to a boil equal parts water and rice wine vinegar and add a teaspoon of sugar. Finally slice cucumber and radish, turn of heat and add to pan. Set aside.
Step 5 - tonkatsu sauce
Mix 1 table spoon of ketchup, 2 teaspoons of Worcester sauce, 1 teaspoon of oyster sauce and 1 teaspoon sugar.
Step 6 - spicy kewpie mayo
Mix a few tablespoons of mayo with a couple teaspoons of chilli sauce.
Step 7 - fry chicken
Add 1/8 cup of olive oil to a heavy cast iron pan and heat. Meanwhile, mix a few tablespoons of flour with one of tograshi spice and place on a plate, place Panko crumbs on another and a whisked egg in another. Take chicken out of maranade and shake of excess. Dip in flour spice mix, then egg and then Panko. Add to pan and shallow fry for 3.5/4 mins each side.
Step 8 - assembly.
Slice bread and spread with spicy mayo and top with chopped spring onion. Then stack chicken, drizzle with tonkatsu sauce, then add cabbage, quick pickles, sliced egg and top with other slice of bread. Enjoy.