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Hitsumabushi-style Chicken Over Rice Recipe

Hitsumabushi-style Chicken over Rice Recipe
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Serving : 1
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Prepare the ingredients before making Hitsumabushi-style Chicken over Rice in your home. Then, follow these steps below to serve Hitsumabushi-style Chicken over Rice for your family or friends.

Ingredients: Hitsumabushi-style Chicken over Rice

  • 130 grams Chicken thigh
  • 200 grams Cooked rice
  • 300 ml Chinese chicken soup stock
  • 2 tbsp Yakitori Sauce
  • 1 Japanese leek
  • 1 dash Wasabi
  • 1 pinch Sesame seeds
  • 1 dash Green onions or scallions
  • 1 dash Mitsuba
  • 1 Egg yolk

How to Make Hitsumabushi-style Chicken over Rice

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Hitsumabushi-style Chicken over Rice in your home by yourself.

    Step 1
  • Cut the chicken into bite-sized pieces, leaving the skin on. Cut the leek into 3-4 cm pieces. Finely chop the green onion.
  • Step 2
  • Heat a frying pan. Once it is warmed up, add 1 teaspoon of vegetable oil and cook the chicken.
  • Step 3
  • Once both sides of the chicken have changed color, cover with a lid and steam on low heat for 2 minutes. Remove from the pan.
  • Step 4
  • Add the leek to the same pan and patiently cook on low heat. Flip the leek to brown the surfaces.
  • Step 5
  • Once the leek has cooked, return the chicken to the pan. Add 1 tablespoon of yakitori sauce and coat the meat and leek.
  • Step 6
  • Place the rice in a bowl and pour in 1 tablespoon of yakitori sauce. Sprinkle the shredded nori on top. Top with the chicken and leek with the sauce and it's done.
  • Step 7
  • For the first bite, enjoy it as is!
  • Step 8
  • For the second bite, dip it in a beaten egg yolk!
  • Step 9
  • For the third bite, coat with green onion and sesame seeds!
  • Step 10
  • For the fourth bite, eat it soaked in chicken soup stock with mitsuba leaves and wasabi!
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