Chilled Chicken Ochazuke (Rice Porridge)

Name: Chilled Chicken Ochazuke (Rice Porridge)
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 cut Chicken breast meat; 400 ml Chicken stock; 2 tbsp Sake; 1 tbsp Mirin; 1 ＊ Usukuchi soy sauce, salt; 1 Roasted sesame seeds, nori seaweed, yuzu pepper paste; 2 rice bowls' worth Plain cooked rice; 1 Your choice of vegetables

cookpad.japan @cookpad_jp

To make the chicken easy to consume, I coated the slices in katakuriko.

Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture.
Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice.
This is a variation ofand. For 2 servings. Recipe by commeline

To make the chicken easy to consume, I coated the slices in katakuriko.

cookpad.japan @cookpad_jp

To make the chicken easy to consume, I coated the slices in katakuriko.

Saved

Ingredients

2 servings

1/2cut Chicken breast meat
400 mlChicken stock
2 tbspSake
1 tbspMirin
1＊ Usukuchi soy sauce, salt
1Roasted sesame seeds, nori seaweed, yuzu pepper paste
2rice bowls' worth Plain cooked rice
1Your choice of vegetables

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Steps

1

Discard the chicken skin and thinly slice the breast meat.
2

Lightly coat in katakuriko.
3

Put chicken stock soup in a pot, add the ingredients marked with a ＊, boil, add the chicken from Step 2, and remove from heat. Once it cools down, chill in the refrigerator.
4

Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl. Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed.