Steps

1. Cut 1 pack of King Oyster Mushrooms into large chunks, halving some to make roughly 3 pieces each.
   🕒 03:10
2. Cut 150g chicken thigh, starting from the skin side, into roughly 5 pieces.
   🕒 03:37
3. Place the cut King Oyster Mushrooms in a bowl, add 20g Daisho Karaage Powder and 20cc water (1 tbsp and 1 tsp), and mix well to coat.
   🕒 04:27
4. In a separate bowl, place the cut chicken thigh, add 20g Daisho Karaage Powder and 20cc water (1 tbsp and 1 tsp), and mix well to combine. [Chef's Tip!] Adding water helps prevent the oil from getting dirty.
   🕒 05:33
5. Pour about 1cm depth of vegetable oil into a frying pan and heat it up.
   🕒 08:26
6. Heat up frozen cooked rice and pack 200g of rice into a bento box.
   🕒 08:41
7. Once the oil is hot, add the coated King Oyster Mushrooms and fry until crispy all over, rolling them frequently. Once fried, remove them.
   🕒 09:34
8. Next, continue to fry the coated chicken thigh until nicely browned.
   🕒 10:43
9. Arrange the fried chicken thigh over the rice in the bento box.
   🕒 11:03
10. On a separate plate, combine 6 dashes Aji-Shio (seasoned salt), 1 dash nutmeg, 2 dashes garlic powder, and 2 dashes black pepper, mixing well to create the karaage spice blend. [Chef's Tip!] Commercial chili pepper has coarse particles, so it's best not to include it here for a better flavor.
    🕒 11:28
11. Garnish the bento box with 1/8 lemon wedge.
    🕒 12:06
12. Sprinkle the prepared karaage spice blend over the arranged fried chicken to taste.
    🕒 12:15
13. Close the bento box lid, and it's complete.
    🕒 12:27