Recipe of Ultimate Hitsumabushi-style Chicken over Rice

Hitsumabushi-style Chicken over Rice Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

#ASMR、#relax、#relaxation、#cooking Today, I'm going to make "Tori Hitsumabushi(Finely chopped chicken over rice)" "Hitsumabushi" is a regional cuisine made. Unagi Chazuke (Hitsumabushi) is a popular rice bowl from Nagoya which features broiled eel on top of the steamed rice.

Here is the best “Hitsumabushi-style Chicken over Rice” recipe we have found until now. This will be smell and look delicious.

Ingredients of Hitsumabushi-style Chicken over Rice

1. You need 130 grams of Chicken thigh.
2. Take 200 grams of Cooked rice.
3. You need 300 ml of Chinese chicken soup stock.
4. Make ready 2 tbsp of Yakitori Sauce.
5. Prepare 1 of Japanese leek.
6. Prepare 1 dash of Wasabi.
7. You need 1 pinch of Sesame seeds.
8. Prepare 1 dash of Green onions or scallions.
9. Take 1 dash of Mitsuba.
10. Make ready 1 of Egg yolk.

Take your ramen to the next level with this delicious, overstuffed number!Hitsumabushi is a traditional Japanese dish originating from Nagoya.Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes.The dish is also served in.

Hitsumabushi-style Chicken over Rice instructions

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!.

If you cook the chicken for too long it will become tough.You can enjoy this dish three ways.In addition to eating it just as it is, you can also mix green onion and Wasabi, or pour broth over the eel and rice and enjoy it as Chazuke.

Hitsumabushi will let you experience three different ways to enjoy unagi, freshwater eels.It's definitely worth a try if you find roasted unagi at your local.Now, the fresh steamed rice is ready.Lightly mix the rice with a paddle.Hitsumabushi Bincho is the first franchise to take this cuisine outside of Nagoya, and president Another favorite dish in this central Japanese city is unagi, or eel, and the local style of preparation And it is definitely a cuisine worth sharing.