Pork Chashu 2 pcs, Bean Sprouts, Black Mushrooms, Seasoned Egg, Shredded Green Onions, Corn, Seasoned Bamboo Shoots, Black Garlic Oil

KC Black (Black Garlic Oil)

Pork Chashu 2 pcs, Bean Sprouts, Black Mushrooms, Seasoned Egg, Shredded Green Onions, Corn, Seasoned Bamboo Shoots, KC Spicy Oil

KC Red (Spicy Oil)

Chicken Karaage

Chicken Chashu 2 pcs, Chicken Mince, Bean Sprouts, Black Mushrooms, Corn, Seasoned Egg, Shredded Green Onions, Seasoned Bamboo Shoots

Creamy Chicken

(Pan-fried Dumplings) Minced Pork, Cabbage, Chives, Garlic, Ginger

Handmade Pork Gyoza

Pork Cutlet, Mayonnaise, Shredded Cabbage, KC Original Sauce

KC Bun

In a pot, combine the pork belly, soy sauce, mirin, sugar, ginger, and garlic. Add enough water to cover the pork. Bring to a boil, then reduce the heat to low and simmer for about 2 to 3 hours until the pork is tender. Remove the pork from the pot, let it cool, and then slice it into 2 pcs.

Prepare the Pork Chashu

Boil the eggs for 6-7 minutes for a soft center. Cool them in ice water, peel, and marinate in a mixture of soy sauce and mirin for at least 30 minutes.

Prepare the Seasoned Eggs

Soak the dried black mushrooms in warm water for about 30 minutes until they are rehydrated. Slice them thinly.

Soak the Black Mushrooms

Bring a pot of water to a boil. Add the bean sprouts and blanch for 1-2 minutes. Drain and set aside.

Blanch the Bean Sprouts

In a serving bowl, place the sliced pork chashu, blanched bean sprouts, rehydrated black mushrooms, seasoned egg halves, shredded green onions, corn, and seasoned bamboo shoots.

Prepare the Bowl

Finally, drizzle the black garlic oil over the top of the assembled ingredients before serving.

Drizzle with Black Garlic Oil

Pork Belly

Soy Sauce

Mirin

Sugar

Ginger, sliced

Garlic, crushed

Bean Sprouts

Dried Black Mushrooms

Eggs

Green Onions, shredded

Corn

Bamboo Shoots

Black Garlic Oil

In a pot, combine pork belly, soy sauce, mirin, sugar, and water. Bring to a boil, then reduce heat and simmer for 2 hours until tender. Remove pork, let cool, and slice into pieces.

Prepare the Chashu

Boil eggs for 7 minutes, then transfer to an ice bath. Once cooled, peel and marinate in a mixture of soy sauce and mirin for at least 30 minutes.

Prepare the Seasoned Egg

Blanch the bean sprouts and black mushrooms in boiling water for 2-3 minutes, then drain. Slice black mushrooms if whole. Chop green onions.

Prepare the Vegetables

In a bowl, place sliced chashu, bean sprouts, black mushrooms, halved marinated egg, shredded green onions, sweet corn, and bamboo shoots. Drizzle with KC Spicy Oil to taste.

Assemble the Bowl

Water

Black Mushrooms

Green Onions

Sweet Corn

KC Spicy Oil

In a large bowl, combine the soy sauce, sake, mirin, garlic, ginger, salt, and black pepper. Add the chicken thighs and mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Chicken

In a separate bowl, mix the cornstarch and all-purpose flour together. This will be used to coat the marinated chicken.

Prepare the Coating

In a deep pan or wok, heat the vegetable oil over medium-high heat until it reaches 170-180°C (340-360°F).

Heat the Oil

Remove the marinated chicken from the fridge. Dredge each piece in the flour and cornstarch mixture, ensuring they are evenly coated.

Coat the Chicken

Carefully place the coated chicken pieces into the hot oil without overcrowding the pan. Fry for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels. Repeat with the remaining chicken.

Fry the Chicken

Serve the chicken karaage hot with lemon wedges and your choice of dipping sauce.

Serve

Chicken thighs, boneless and skinless

Soy sauce

Sake

Garlic, minced

Ginger, minced

Cornstarch

All-purpose flour

Salt

Black pepper

Vegetable oil, for frying

Begin by preparing all the ingredients. Slice the Chicken Chashu and seasoned eggs, clean the black mushrooms, and rinse the bean sprouts.

Prepare the Ingredients

In a large skillet, heat some oil over medium heat. Add the chicken mince and cook until it is no longer pink, about 5-7 minutes.

Cook the Chicken Mince

To the skillet, add the bean sprouts, black mushrooms, and corn. Stir-fry for another 3-4 minutes until the vegetables are tender.

Add Vegetables

Add the sliced Chicken Chashu and seasoned bamboo shoots to the skillet. Stir well to combine and heat through for about 2 minutes.

Combine and Heat

Plate the creamy chicken mixture and top with sliced seasoned eggs and shredded green onions. Serve hot.

Serve and Garnish

Chicken Chashu

Chicken Mince

Seasoned Egg

Shredded Green Onions

Seasoned Bamboo Shoots

In a large mixing bowl, combine the minced pork, chopped cabbage, chives, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Prepare the Filling

Take a gyoza wrapper and place about 1 tablespoon of the filling in the center. Wet the edges of the wrapper with a little water, fold it in half, and pinch the edges to seal. You can create pleats for a decorative look if desired. Repeat with the remaining wrappers and filling.

Assemble the Gyoza

Heat a non-stick skillet over medium heat and add a tablespoon of oil. Arrange the gyoza in the skillet, flat side down. Cook for 3-4 minutes until the bottoms are golden brown. Carefully add 1/4 cup of water to the skillet and cover immediately to steam the gyoza for about 5 minutes.

Pan-Fry the Gyoza

Once the water has evaporated, remove the lid and let the gyoza cook for another minute to crisp up the bottoms. Serve hot with dipping sauce.

Minced Pork

Cabbage (finely chopped)

Chives (finely chopped)

Garlic (minced)

Ginger (grated)

Sesame Oil

Pepper

Season the pork cutlets with salt and black pepper on both sides.

Prepare the Pork Cutlet

Heat oil in a skillet over medium heat. Add the pork cutlets and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from skillet and let rest.

While the pork is resting, slice the buns in half and toast them lightly if desired.

Prepare the Buns

Spread mayonnaise on the bottom half of each bun, then place a pork cutlet on top. Add a generous amount of shredded cabbage and drizzle with KC Original Sauce. Top with the other half of the bun.

Kc Black (black Garlic Oil)

Kc Red (spicy Oil)

Chicken Karaage

Creamy Chicken

Handmade Pork Gyoza

Kc Bun