Karaage chicken omelette bowl

Karaage chicken omelette bowl

The Rangitikei fan-favourite karaage is taken to new heights with a thin and crispy omelette bowl. Paired with fluffy rice and crispy vege and pickles, it’s a perfect harmony.



  • 1 pack Rangitikei Karaage Chicken
  • 4 large free-range eggs
  • 4 cups cooked short grain rice
  • ½ cup edamame beans
  • 1 cup shredded purple cabbage
  • ¼ cup teriyaki sauce
  • 1 spring onion, shredded
  • 2 teaspoons sesame seeds

Optional extras:

  • Various tsukemono (Japanese pickles) – ginger, radish, cucumber etc
  • Fried Lotus Root


Cook the Karaage Chicken in the oven or air fryer as per packet instructions.

While the chicken is cooking, prepare your omelette bowls. Heat a splash of oil in a 26cm non-stick frypan over medium heat. Whisk one egg in a small bowl and pour into the frypan, swirling to coat the base and little way up the sides. Cook for about 45 seconds until the egg is set and the bottom is golden. Gently remove from the pan using a spatula and place in a serving bowl. Repeat with the remaining 3 eggs, until you have 4 omelette bowls.

Fill the omelette bowls with rice and top with the karaage chicken, cabbage, edamame, Japanese pickles and lotus root. Garnish with a drizzle of teriyaki sauce and a sprinkling of spring onion and sesame seeds.

Free Range Chicken used in this Recipe

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