I wanted share some spring-inspired fun with my friend who got sick and had to stay in during our cherry blossom viewing party.Beat the egg very well before cooking. Thanks to the preserved cherry blossom, these omusubi look very spring-like. Use boiled fresh sakura shrimp if they're in season and if you can find them. For these rice balls, cook the rice on the firm side. Recipe by Zosankitchen

I came up with this spring-themed item to take to a cherry blossom viewing party.These rice balls are very subtly flavoured in order to feature the taste of the sakura shrimp. Feel free to adjust the amount of soy sauce and mirin. Using dashi stock instead of water adds more umami flavor to the taste of the rice balls. Recipe by Yamamoto rikopin

I wondered how karaage would taste if I added a little bit of shio-koji to the standard seasoning, so I tested it out.They came out even juicier and better than normal, and my kids loved them so much.Be careful about the temperature of the oil!It'll be harder to burn your chicken if you cook on on low heat.Cutting them thinly will also let them cook fast and get crispy, so it's like killing two birds with one stone. Recipe by Yusase mama

This is an original recipe I made based on an onigiri lunch sold at a certain convenience store chain. If you didn't have a chance to have those convenience store onigiri (they were time and region limited), please get a taste of them with this version.I used 20 pork belly slices that were 2 cm wide and 30 cm long. I used 2 slices per onigiri. Wrap up the onigiri so that you can't see the rice - this is the key to preventing the balls from falling apart while cooking. Recipe by vegeful

I used my beloved chicken soboro recipe to make something that everyone would want to eat.Wrap with the nori seaweed just before eating. Recipe by Tokkochan to musume

I love karaage and I've tried all kinds of different seasonings. I wondered how it would work with white wine to give it a western touch, and after several experiments I finally have this result!This is an izakaya (Japanese gastropub) style karaage that's well flavored. If you are watching your salt intake, reduce the amount of each of the seasonings.The key points are to adjust the katakuriko potato starch flour coating and the frying method. Recipe by Izumiuna

When you are eating with lots of people, using cups to portion out individual servings makes things so much easier.You can use this technique not only with karaage (Japanese fried chicken) but a lot of other dishes.It looks cute, and it's great that you don't need plates. Recipe by Ichigo

I made this recipe because I love salty karaage.You can also use corn starch instead of katakuriko. Or use a combination of both. Use whichever ratio you would like, 8:2, 7:3, 6:4.Crisply Deep-Fried Chicken Karaage..Don't touch or move them around too much when you first put them in the oil. After flipping them over, letting them feel the air while frying allows them to become extra crispy (also turn the heat up to high at the very end).If you don't have time, shorten the marinating time. You can also use shio-koji rather than salt. Recipe by Yuuyuu0221

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato

I wanted to make delicious karaage fried chicken and became obsessed with this flavoring, coating, and frying method.The first time you deep-fry the chicken should just be for 1-2 minutes. Let the chicken cook through with the residual heat and fry a second time. This traps in the moisture so that the chicken doesn't dry out, and makes them crispy. It takes some time but this karaage is definitely delicious.If you substitute the flour for potato starch, use half the amount. Recipe by *Anna*

This is our family's recipe for chicken karaage.This is a generous 4 servings. I put the leftovers in our bento for the next day. For 4 servings (and some more for a lunch box). Recipe by Run mama

This is a classic chicken karaage recipe! You won't need much sauce since the flavoring is quite robust.Attention! If you don't like strong flavors, please reduce the amount of flavoring ingredients.-If you coat the chicken in katakuriko, they'll fry up with a light, crispy coating.-After you put the chicken in the frying oil, don't touch them until the surface has stiffened up! When the coating has hardened sufficiently you can turn or move the chicken pieces around. Recipe by Eiyoushino recipe