Hitsumabushi-style Chicken over Rice Recipe

Name: Hitsumabushi-style Chicken over Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Cut the chicken into bite-sized pieces, leaving the skin on.
2
Cut the leek into 3-4 cm pieces.
3
Finely chop the green onion.
4
Heat a frying pan.
5
Once it is warmed up, add 1 teaspoon of vegetable oil and cook the chicken.
6
Once both sides of the chicken have changed color, cover with a lid and steam on low heat for 2 minutes.
7
Remove from the pan.
8
Add the leek to the same pan and patiently cook on low heat.
9
Flip the leek to brown the surfaces.
10
Once the leek has cooked, return the chicken to the pan.
11
Add 1 tablespoon of yakitori sauce and coat the meat and leek.
12
Place the rice in a bowl and pour in 1 tablespoon of yakitori sauce.
13
Sprinkle the shredded nori on top.
14
Top with the chicken and leek with the sauce and it's done.
15
For the first bite, enjoy it as is!
16
For the second bite, dip it in a beaten egg yolk!
17
For the third bite, coat with green onion and sesame seeds!
18
For the fourth bite, eat it soaked in chicken soup stock with mitsuba leaves and wasabi!

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 130 grams Chicken thigh, 200 grams Cooked rice, 300 ml Chinese chicken soup stock, 2 tbsp Yakitori Sauce, and more.

Yes, Hitsumabushi-style Chicken over Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hitsumabushi-style Chicken over Rice

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