Hitsumabushi-style Chicken over Rice

Name: Hitsumabushi-style Chicken over Rice
Yield: 1 serving
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

I had some hitsumabushi-style chicken at a yakitori restaurant in Ueno and decided to try to make it myself.

If you cook the chicken for too long it will become tough. Recipe by Cooking S Papa

I had some hitsumabushi-style chicken at a yakitori restaurant in Ueno and decided to try to make it myself.

If you cook the chicken for too long it will become tough. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I had some hitsumabushi-style chicken at a yakitori restaurant in Ueno and decided to try to make it myself.

If you cook the chicken for too long it will become tough. Recipe by Cooking S Papa

I had some hitsumabushi-style chicken at a yakitori restaurant in Ueno and decided to try to make it myself.

If you cook the chicken for too long it will become tough. Recipe by Cooking S Papa

Saved

Ingredients

1 serving

130 gramsChicken thigh
200 gramsCooked rice
300 mlChinese chicken soup stock
2 tbspYakitori Sauce
1Japanese leek
1 dashWasabi
1 pinchSesame seeds
1 dashGreen onions or scallions
1 dashMitsuba
1Egg yolk

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Steps

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.
2

Heat a frying pan. Once it is warmed up, add 1 teaspoon of vegetable oil and cook the chicken.
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.
4

Add the leek to the same pan and patiently cook on low heat. Flip the leek to brown the surfaces.
5

Once the leek has cooked, return the chicken to the pan. Add 1 tablespoon of yakitori sauce and coat the meat and leek.
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.
7

For the first bite, enjoy it as is!
8

For the second bite, dip it in a beaten egg yolk!
9

For the third bite, coat with green onion and sesame seeds!
10

For the fourth bite, eat it soaked in chicken soup stock with mitsuba leaves and wasabi!