Japanese Style Deep Fried Boneless Chicken

Karaage

4pcs of Deep Fried Japanese Panko Breaded Prawn with Spicy Mayo on the side

Crunch Ebi Mayo

Deep Fried Gyoza

Edamame

Miso

Classic Roll Combo

Dynamite Roll, 4pcs of Nigiri (Salmon, Tuna, Ebi, Tamago)

Dynamite Nigiri Combo

California Roll, 4pcs of Nigiri (Salmon, Tuna, Ebi, Tamago)

California Nigiri Combo

Dynamite Roll, Each 3pcs of Maki (Cucumber, Atlantic Salmon, Tuna, Tamago)

Dynamite Maki Combo

California Roll, Each 3pcs of Maki (Cucumber, Salmon, Tuna, Tamago)

California Maki Combo

Cali Dyna Combo

Sashimi Bento

Vege teriyaki(Deep fried tofu topping), 3pcs Vege spring roll, Salad, Avocado Roll

Vege Teri Bento

Beef teriyaki, 3pcs Gyoza, Salad, California Roll

Beef Teri Bento

Chicken teriyaki, 3pcs Gyoza, Salad, California Roll

Chicken Teri Bento

Trim excess fat from the chicken thighs and cut into bite-size pieces about 1-1.5 inches. Pat dry with paper towels.

Prepare chicken

Grate the ginger and mince or grate the garlic into a bowl. Add soy sauce, mirin, sake, sesame oil, sugar, salt and pepper. Stir until sugar dissolves.

Make marinade

Place the chicken pieces in the marinade, toss to coat evenly, cover and refrigerate for 30 minutes to 1 hour. For best texture, do not marinate more than 2 hours to avoid the meat getting too soft from the sake/acid.

Marinate

In a shallow bowl or plate, combine potato starch, all-purpose flour (if using) and baking powder. Mix thoroughly so there are no clumps.

Prepare coating mix

Remove chicken from the refrigerator. Using a slotted spoon or tongs, lift each piece from the marinade, letting excess drip back into the bowl. Pat lightly with paper towel only if excessively wet—some moisture helps coating adhere.

Dry the chicken

Toss pieces in the starch mixture in batches to coat completely. Press the coating gently onto each piece so it adheres well. Shake off excess starch and set on a rack or plate.

Coat

Pour enough oil into a heavy-bottomed pot or deep fryer to reach about 2–3 inches depth (approximately 3 cups in a 2–3 quart pot for 1 lb chicken). Heat oil to 325°F (163°C) for the first fry. If you do not have a thermometer, test with a small piece of coating — it should sizzle gently and float up slowly.

Heat oil

Fry the chicken in small batches so pieces are not crowded. Cook for 3–4 minutes per batch until the coating sets and the chicken is cooked through but not deeply browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 3–5 minutes.

First fry (cook through)

Raise oil temperature to 360–370°F (182–188°C) for the second fry. This higher heat will crisp the exterior.

Increase heat

Return chicken to the hot oil in batches and fry for 1–2 minutes until deep golden brown and very crisp. Avoid overcooking. Remove and drain on a rack or paper towels; sprinkle a small pinch of salt immediately if desired.

Second fry (crisp)

Arrange shredded cabbage or lettuce on a serving plate. Place hot karaage on top. Garnish with lemon wedges, a small dollop of Japanese mayonnaise, and sliced scallions if using. Serve immediately so the coating stays crisp.

Serve

boneless skin-on chicken thighs

fresh ginger

garlic cloves

light soy sauce

mirin

sake (or dry sherry)

sesame oil

granulated sugar

salt

freshly ground black pepper

potato starch (or cornstarch)

all-purpose flour (optional, for lighter crisp)

baking powder

neutral oil for deep frying (vegetable, canola, or peanut)

lemon wedges

Japanese mayonnaise (Kewpie)

finely sliced scallions (optional)

shredded cabbage or lettuce (optional, for serving)

Rinse the prawns and pat completely dry with paper towels. Make 3 shallow diagonal slits along the underside (belly) of each prawn, stopping before the tail; this helps keep them straight when frying. Lightly score the back and gently press to slightly flatten so the prawn is even in thickness.

Prepare prawns

In a small bowl mix salt, black pepper, garlic powder and cornstarch. Sprinkle the seasoning evenly over the prawns and lightly rub so they are coated.

Season and dust

Place the flour in a shallow dish. Beat the egg in a second shallow dish. Combine panko and optional fine dry breadcrumbs in a third shallow dish.

Set up breading station

Dredge each seasoned prawn first in the flour, shaking off excess. Dip into the beaten egg, allowing excess to drip off, then press firmly into the panko mixture so the crumbs adhere well. For an extra thick crunchy coat repeat the egg and panko step once more.

Bread the prawns

Pour oil into a medium pot or deep pan to a depth of about 4–5 cm (1.5–2 in). Heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry 2 prawns at a time (do not crowd) for about 2–3 minutes until panko is golden brown and prawns are cooked through. Adjust heat to keep oil at 165–175°C (330–350°F). Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat with remaining prawns.

If making ahead, keep finished prawns on a wire rack in a low oven (100°C / 210°F) for up to 10–15 minutes to stay warm and crisp.

Keep crisp

In a small bowl combine Japanese mayonnaise, sriracha, lemon juice, soy sauce and sugar. Whisk until smooth and taste — adjust heat by adding more sriracha to taste. Fold in masago or tobiko if using and sprinkle chives/scallion over the top or stir in for a uniform flavor.

Place a small bed of shredded cabbage or microgreens on the appetizer plate. Arrange 4 crunchy prawns on top with tails aligned for presentation. Spoon a dollop of spicy mayo on the side or pipe it in a small ramekin. Garnish with a light sprinkle of masago or extra chives and serve with lemon wedges.

Serve immediately to retain the crunch. Recommend pairing with cold beer or a light citrusy white wine.

large prawns (shrimp), peeled and deveined, tails on

all-purpose flour

large egg, beaten

panko breadcrumbs

fine dry bread crumbs (optional, for extra crunch layer)

black pepper

garlic powder

vegetable oil (for deep frying)

cornstarch (optional, for dryer coating)

Japanese mayonnaise (Kewpie recommended)

sriracha or Japanese rayu-based chili sauce

masago or tobiko (optional, for texture and color)

lemon juice

soy sauce

sugar

chives or thinly sliced scallion (for garnish)

microgreens or shredded cabbage (for bed)

Place the shredded cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5–10 minutes. Squeeze out as much liquid as possible using your hands or a clean kitchen towel. Discard the liquid and return cabbage to the bowl.

Prepare cabbage

Combine the drained cabbage, ground pork, minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, sake (if using), salt, white pepper, and cornstarch in a large bowl. Mix thoroughly with a spatula or your hands until the mixture is sticky and well combined (about 1–2 minutes). Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Mix filling

Set up an assembly station: a clean work surface, a small bowl with the flour + water seal paste (mix until smooth), a plate for finished gyoza, and a damp towel to keep wrappers from drying.

Place one wrapper on your palm or work surface. Spoon about 1 tablespoon (roughly 18–20 g) of filling into the center of the wrapper. Be careful not to overfill—this recipe yields about 15 wrappers; you will make 15 dumplings and can serve 5 per order.

Dip your finger into the flour paste and moisten the edge of half the wrapper. Fold the wrapper in half over the filling to create a half-moon. Press the center to seal, then create 2–3 small pleats along one side, pressing each pleat onto the opposite side to form a tight seal. Ensure there are no gaps. Place finished gyoza seam-side up on a tray and cover with the damp towel while assembling the rest.

Heat a large nonstick or heavy skillet over medium-high heat. Add 2 tablespoons (about 30 ml) of neutral oil and swirl to coat the bottom.

When the oil is hot and shimmering (but not smoking), arrange 5 gyoza seam-side up in the pan in a single layer without crowding. Fry 1.5–2 minutes until the bottoms are golden brown.

Carefully add 2–3 tablespoons (30–45 ml) of water to the pan — watch for steam — and immediately cover with a tight-fitting lid. Reduce heat to medium and let steam 3 minutes to cook the filling through and create a slightly crisped skirt.

Remove the lid and continue cooking uncovered for 30–60 seconds to re-crisp the bottoms. If you prefer a more pronounced crisp, add an additional 1–2 tablespoons oil around the edges and cook another 30–60 seconds.

Transfer gyoza to paper towels to absorb excess oil, then to a serving plate. Repeat frying in batches (2 more batches) with the remaining gyoza, using about 120 ml total oil for all batches.

Whisk together soy sauce, rice vinegar, sesame oil, chili oil (if using), and sugar in a small bowl until sugar dissolves. Serve alongside the hot gyoza.

ground pork (80/20)

green cabbage, finely shredded

garlic, minced

fresh ginger, grated

green onions, finely sliced

sake or dry sherry (optional)

white pepper (or black), ground

cornstarch

round gyoza wrappers (about 7–8 cm / 2.75–3 in)

all-purpose flour (for sealing)

water (for sealing)

neutral oil for frying (vegetable, canola, or peanut)

rice vinegar

chili oil or chili flakes (optional)

sugar (optional, to balance)

Pour 1 cup water into a medium saucepan fitted with a steamer basket or colander that sits above the water. Bring the water to a simmer over medium-high heat.

Bring water to a simmer

Add 1 cup frozen edamame (in pods) to the steamer basket. Sprinkle 1 tablespoon coarse kosher salt over the pods. Cover the pan and steam for 5 to 7 minutes, until the pods are tender and beans inside are heated through. If you prefer slightly firmer beans, steam 5 minutes; for softer, steam up to 8 minutes.

Add edamame and steam

Carefully lift the steamer basket or colander from the pan and shake to remove excess water. Transfer edamame to a bowl or tray and allow to cool for 1 to 2 minutes so they are comfortable to handle.

Drain and cool briefly

While still warm, toss or sprinkle the edamame with 1 teaspoon flaky finishing salt (or more to taste). If using, drizzle 1 teaspoon toasted sesame oil over the pods and toss gently to coat. Optional: squeeze lemon wedges over the pods for a bright finish.

Season

Serve warm as an appetizer. Instruct diners to pop the beans from the pods with their teeth and discard the pods. Leftovers can be refrigerated in an airtight container for up to 3 days.

frozen edamame in pods

water (for steaming)

coarse kosher salt

sea salt or flaky finishing salt

fresh lemon wedges (optional)

toasted sesame oil (optional)

Pour 4 cups water into a medium saucepan and bring to a gentle simmer over medium heat. Stir in 1 tablespoon dashi granules until fully dissolved. If using prepared dashi stock instead of granules, warm 4 cups of that stock to a simmer.

Prepare dashi

Place the 3 tablespoons white miso paste and 1 teaspoon red miso (if using) into a small bowl. Ladle about 1/2 cup of the hot dashi into the bowl and whisk or stir until the miso is completely dissolved and smooth. This prevents clumping and preserves miso's delicate flavor.

Soften miso

Reduce the heat under the saucepan to low (do not boil). Pour the dissolved miso back into the pot while gently stirring. Keep the soup at a very low simmer or warm — do not allow it to reach a boil, which can dull the miso's flavor and kill beneficial enzymes.

Combine miso and stock

While the dashi heats, cut about 200 g soft tofu into 1/2-inch cubes and rehydrate 2 teaspoons dried wakame in cold water for 5 minutes; drain and gently squeeze excess water from the wakame.

Prepare tofu and wakame

If using shiitake mushrooms, add the thinly sliced mushrooms to the hot (but not boiling) soup and simmer on low for 2–3 minutes until tender. This step infuses the broth with mushroom umami.

Cook mushrooms (if using)

Gently add the cubed tofu and rehydrated wakame to the pot and warm for 1–2 minutes on low heat until heated through. Avoid stirring vigorously to keep tofu from breaking apart.

Add tofu and wakame

Stir in 1 teaspoon soy sauce and 1 teaspoon sesame oil to round out the flavors. Taste and adjust seasoning: add an extra 1/2 teaspoon miso dissolved in a bit of warm dashi if you prefer a saltier, richer soup.

Season and finish

Ladle the soup into four small appetizer bowls. Sprinkle each bowl with about 1/2 tablespoon thinly sliced green onions, a pinch of toasted sesame seeds, and a light dusting of shichimi togarashi or crushed red pepper to taste. Serve immediately while warm.

water

dashi granules (or prepared dashi stock)

white miso paste

red miso paste (optional, for depth)

soft tofu (medium-firm), cut into 1/2-inch cubes

wakame (dried seaweed), soaked and drained

green onions (scallions), thinly sliced

shiitake mushrooms, thinly sliced (optional)

toasted sesame seeds

shichimi togarashi (Japanese seven-spice) or crushed red pepper

Rinse the sushi rice under cold water until the water runs nearly clear (about 4–5 rinses). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or a saucepan. If using a saucepan: bring to a boil, reduce to a low simmer, cover and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Cook rice

While rice cooks, combine rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a wide shallow bowl (or hangiri) and gently fold in the seasoned vinegar with a wooden paddle or spatula using cutting and folding motions. Fan or allow to cool to room temperature until slightly warm (20–30 minutes). Keep covered with a damp towel to prevent drying.

Season rice

Place nori sheets on a clean dry surface. Crack the egg into a small bowl and beat lightly for dynamite batter. Put the flour in another small bowl and panko in a shallow bowl. Warm oil for frying to 350°F (175°C) in a medium pot (use a thermometer).

Cut the cucumber into long thin sticks (remove seeds if watery). Slice avocado in half, remove pit, slice lengthwise into strips. If using imitation crab, shred into strips; if using real crab, flake into bite-sized pieces. Mix 2 tablespoons mayonnaise lightly with the crab if desired.

Prepare fillings

Place a nori sheet shiny-side down on a bamboo mat lined with plastic. With wet hands, take about 3/4 cup of prepared sushi rice and evenly spread it over the nori leaving a 1/2-inch bare strip at the far edge. Sprinkle 1/2 tablespoon toasted sesame seeds over the rice. Carefully flip the nori so rice is down on the mat and the nori surface is facing up (inside-out roll). Place a line of crab, 2–3 avocado slices and a few cucumber sticks across the near edge. Use the mat to roll tightly into a cylinder, sealing the exposed nori edge with a little water. Repeat to make 2 rolls.

Assemble

Using a very sharp knife wetted with water, cut each roll into 8 pieces (wipe the blade between cuts to keep clean edges). Arrange on a plate.

Cut & finish

If using raw shrimp: chop shrimp into bite-sized pieces. In a bowl combine chopped shrimp, 3 tablespoons Japanese mayonnaise, 1 teaspoon sriracha (adjust to taste), and finely sliced green onions (reserve a little for garnish). Mix until coated. For a crunchy dynamite, pat the mixture slightly, dust with 1 tablespoon flour, dip briefly in beaten egg, then press into panko so it holds a light crust.

Prepare dynamite filling

Carefully add the panko-coated shrimp pieces to the hot oil in small batches and fry until golden and cooked through, about 1–2 minutes. Remove with a slotted spoon to a paper towel-lined tray to drain.

Fry dynamite pieces

Place a nori sheet on the mat, spread 3/4 cup sushi rice on the nori leaving a 1/2-inch strip. Flip rice-side down. Place 3–4 fried dynamite shrimp pieces and a line of sliced cucumber or avocado along the near edge. Roll tightly with the mat and seal with a little water. Make 2 rolls.

Assemble roll

Cut each roll into 8 pieces with a wet sharp knife. Garnish with sliced green onion and a small drizzle of Japanese mayo or sriracha mayo if desired.

Cut & garnish

Heat the vegetable oil in a saucepan to 350°F (175°C). Fry the prepared sweet potato sticks in batches until tender and lightly golden, about 3–5 minutes depending on thickness. Remove and drain on paper towels, sprinkle with 1/2 teaspoon salt. Allow to cool slightly—pieces should be tender but still hold a shape for rolling.

Fry sweet potato

Place nori on the mat and spread 3/4 cup sushi rice leaving a 1/2-inch bare strip. Flip rice-side down. Lay 3–4 sweet potato sticks and optionally a thin strip of avocado or cucumber along the near edge. Roll tightly and seal. Repeat to make 2 rolls.

Cut each roll into 8 pieces with a wet sharp knife. For extra texture, you may press the cut rolls lightly into reserved panko or torch the tops very briefly to warm.

Cut & serve

Arrange all rolls (total 6 rolls: 2 California, 2 Dynamite, 2 Yam) on a serving platter. Serve with soy sauce, pickled ginger and wasabi on the side. Provide extra mayonnaise or sriracha for dipping if desired.

Keep leftover rice refrigerated and use within 24 hours for best texture. Reheat fried components briefly in a hot oven to re-crisp. Adjust quantities and spice level to taste.