For the Chicken Karaage 🍗: 2x 150g boneless chicken thighs (remove bones if needed), cut into bite-sized pieces, 2 tablespoons Miso Mix spice blend, 1 tablespoon soy sauce, 1 tablespoon sake (optional), 1 tablespoon mirin (optional), 1 teaspoon grated fresh ginger, ½ cup potato starch or cornstarch, oil for deep frying. Japanese Kewpie Mayonnaise for serving.

For the Japanese Rice 🍚: 1 cup Japanese short-grain rice, 1¼ cups water
For the Cabbage Salad 🥗: 2 cups finely shredded green cabbage, 1 tablespoon toasted sesame seeds

For the Goma Dressing: 2 tablespoons toasted sesame seeds, 1½ tablespoons Japanese mayonnaise, 1 tablespoon rice vinegar, ½ tablespoon soy sauce, ½ teaspoon sugar, ½ teaspoon toasted sesame oil

Prepare the Chicken 🍗: If using bone-in chicken thighs, carefully remove the bones. Remember to keep fat and skin on, but remove any in excess! Cut the chicken into bite-sized chunks. In a bowl, combine the chicken with the Miso Mix spice blend, soy sauce, sake (if using), and grated ginger. Toss well, cover and marinate for at least 15 minutes.

Cook the Rice 🍚: Rinse the Japanese short-grain rice thoroughly under cold water until the water runs mostly clear. Add to a pot with 1¼ cups of water. Bring to a boil, then reduce to a simmer, cover, and cook on low for 15 minutes. Remove from heat and let it steam with the lid on for an additional 10 minutes before fluffing with a fork.

Make the Goma dressing 🥣: Toast the sesame seeds in a dry pan until golden and fragrant. Lightly crush using a mortar and pestle or spice grinder. In a small bowl, whisk together the toasted sesame seeds, Japanese mayonnaise, rice vinegar, soy sauce, sugar, and sesame oil until smooth and creamy.

Prepare the Cabbage 🥗: Finely shred the cabbage and thinly slice the green onion. Toss together in a bowl and drizzle with the goma dressing. Sprinkle over toasted sesame seeds and set aside.
Fry the chicken: Heat a generous amount of oil in a deep pan to 170°C (340°F). Coat each piece of marinated chicken in potato starch or cornstarch. Fry in batches for about 5–6 minutes or until crispy and golden brown. For best effect, fry twice! Drain on paper towels.

Serve up! 🍱: Plate the fluffy Japanese rice alongside the crisp chicken karaage and serve with Kewpie mayonnaise and the cabbage salad on the side.