Chicken Salad Ochazuke

1. 1

   Rub a little salt into the chicken.

2. 2

   Add the chicken and the water and cooking sake mixture into a pan, put the lid on and steam cook the chicken.

3. 3

   Once the chicken is cooked through, leave everything as it is to cool.

4. 4

   Julienne the vegetables and soak in a bowl of water to crisp.

5. 5

   Take the chicken out of the pan and cut into pieces.

6. 6

   Add the chicken stock water to the soup left over from steam cooking in Step 1 until you have 400 ml liquid.

7. 7

   Add the seasoning ingredients marked with and bring to a boil.

8. 8

   Add the vegetables and chicken to a bowl of rice along with some wasabi and toasted sesame seeds and pour over the hot soup from Step 4 to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.