Poke Bowl with Crispy Chicken

Poke Bowl with Crispy Chicken

A Japanese twist on the classic Hawaiian Poke Bowl recipe. This one has crisp panko coated chicken (katsu), vibrant edamame beans and our new Kikkoman Poke Sauce.

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  • Serves4
  • Preparation Time15 mins
  • Additional Timeplus leave rice and pickled onions to cool
  • Cooking Time12 mins


  • 200g sushi or jasmine rice
  • 1 red onion
  • 50ml vinegar
  • 50ml water
  • 50ml sugar
  • 4 chicken fillets
  • 3 tbsp flour
  • 2 tsp curry powder
  • 1 egg
  • 200g panko breadcrumbs
  • 1/2 small oxheart cabbage
  • 2 avocados
  • 200g edamame beans (shelled)
  • 2 tbsp Kikkoman Poke Sauce
  • 1 lime


Cook the rice according to pack instructions. Leave to cool for a while and then divide into 4 bowls.

Cut the onion into wedges. Bring the water, vinegar and sugar to the boil and let the onion wedges simmer in this liquor for 1 minute. Turn off the heat and leave for at least 15 minutes.

Pound the chicken fillets into an even thickness of approx 1 cm. Coat the chicken fillets on both sides in flour seasoned with salt, pepper and curry powder. Then dip them into beaten egg, and finally into panko breadcrumbs. Fry the chicken in oil for approx 5 minutes on each side and leave to drain on kitchen paper before slicing them.

Blanch the edamame beans for 1 minute. Slice the cabbage thinly and combine with Kikkoman Poke Sauce. Cut the avocados into slices.

Place the cabbage, avocado, edamame beans, pickled onion and chicken on top of the rice. Serve with extra Kikkoman Poke Sauce and lime wedges on the side.

Like poke bowls? Learn more about them in our guide to poke bowls

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