My family really likes the Japanese dish, chicken katsu. Its golden-fried goodness is on regular rotation at our house, and I often make extra to have as lunch the next day. Since deep-fried foods lose their crispness in the refrigerator overnight, I like to make katsudon or these chicken katsu onigirazu with the leftovers instead.

What is an onigirazu?

Short answer: it’s an onigiri — a Japanese rice ball wrapped in dried seaweed and filled with a variety of flavors — that is not molded into the traditional triangle or circle shape. It still has all the yumminess of an onigiri, but holds more rice and a lot more filling so it packs a bigger punch.

It’s portable. It’s nutritious. It’s delicious.
It’s also very easier to make, in my opinion.

My kids love them!

I pack them in my son’s lunch box for school.
We take them to the beach and parks for picnics.
I make them to share at potluck parties or just to enjoy at home.

And now, with this simple tutorial in pictures below, you can make them at home, too. Enjoy! — v.

P.S. Although they can be made with leftover chicken katsu, they are absolutely the best when freshly made.

How to Make Chicken Katsu Onigirazu

{a tutorial in pictures}

 ingredients

• chicken katsu (see this recipe)
• shredded cabbage (prep instructions in above recipe)
• steamed white rice
• tonkatsu sauce
• seaweed sushi nori sheets
• spicy karashi mustard (optional; not pictured below)
• clear wrap

DON’T WANT TO MISS A RECIPE?

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