Karaage Don 2 Ways (Japanese Fried Chicken Rice Bowl)
Got leftover karaage? Try these two delicious karaage don variations perfectly balanced with mayo and egg—sweet and spicy or sweet and sour!
Ingredients
For the Sauce (pick one)
For the Sweet and Spicy Sauce
- ¼ cup water
- 2 tablespoons sake
- 2 tablespoons ketchup
- 1 tablespoon sugar
- 1 tablespoon gochujang
- 2 teaspoons soy sauce
For the Sweet and Sour Sauce
- ¼ cup water
- 2.5 tablespoons rice vinegar unsweetened
- 2 tablespoons soy sauce
- 4 teaspoons sugar
For the Don
- 2 eggs
- ⅛ cabbage shredded
- 2 servings karaage about 6 pieces per serving
- 2 servings cooked Japanese rice
- Kewpie mayonnaise
- Sesame seeds optional
- 2 tablespoons minced green onions for the sweet and sour sauce
- 1 teaspoon sesame oil for the sweet and sour sauce
Instructions
- Make Boiled Eggs: Bring a medium pot of water to a boil over medium heat. Carefully place 2 eggs straight from the fridge into the water, adding them slowly to prevent temperature shock. Boil for 6–7 minutes, then transfer them to an iced water. Once cold, peel the shells (see Note 1).
- Prepare the Toppings: Shred ⅛ cabbage and make or reheat 2 servings karaage.
- Prepare the Sauce: Add all the ingredients for one type of sauce (your choice!) to a medium pot and heat over medium heat until the sugar melts.
- Coat the Karaage: Add the karaage to the pot and simmer until the sauce thickens, stirring occasionally to prevent burning. Turn off the heat when most of the sauce is absorbed, but a little remains in the pot.
- Assemble the Don: In a bowl, add cooked Japanese rice, shredded cabbage, and the sauce-coated karaage. Top with a boiled egg, Kewpie mayonnaise, Sesame seeds, and 2 tablespoons minced green onions and 1 teaspoon sesame oil for the sweet and sour version.
Notes
- (Note 1) For more details on how to make boiled eggs, check out my ajitama (ramen egg) post, which includes tips and tricks for making beautiful boiled eggs.
- Reheating Karaage: Crisp up leftover or store-bought karaage in the oven or air fryer for a juicy, crunchy, and saucy don (check out my air fryer karaage recipe too!).
- To store: I recommend eating this right away for the best texture, but you can store the sauce-coated karaage in an airtight container in the fridge for 1 to 2 days.
- To reheat: Microwave the karaage, then assemble the bowl.