Chilled Chicken Ochazuke (Rice Porridge)

1. 1

   Discard the chicken skin and thinly slice the breast meat.

2. 2

   Lightly coat in katakuriko.

3. 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.

4. 4

   Once it cools down, chill in the refrigerator.

5. 5

   Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl.

6. 6

   Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed.

* Per serving · 4 servings · Values may vary.

No additional tips available.