Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, hitsumabushi-style chicken over rice. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Hitsumabushi-style Chicken over Rice is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Hitsumabushi-style Chicken over Rice is something which I’ve loved my whole life. They’re nice and they look fantastic.
#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. Unagi Chazuke is a popular rice bowl featuring grilled/broiled eel and a hot broth is poured over to enjoy. A perfect meal for busy weeknights!
To begin with this particular recipe, we must first prepare a few ingredients. You can cook hitsumabushi-style chicken over rice using 10 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Hitsumabushi-style Chicken over Rice:
- Prepare 130 grams Chicken thigh
- Make ready 200 grams Cooked rice
- Get 300 ml Chinese chicken soup stock
- Take 2 tbsp Yakitori Sauce
- Make ready 1 Japanese leek
- Get 1 dash Wasabi
- Take 1 pinch Sesame seeds
- Prepare 1 dash Green onions or scallions
- Prepare 1 dash Mitsuba
- Get 1 Egg yolk
Take your ramen to the next level with this delicious, overstuffed number! 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.
Instructions to make Hitsumabushi-style Chicken over Rice:
- Cut the chicken into bite-sized pieces, leaving the skin on. Cut the leek into 3-4 cm pieces. Finely chop the green onion.
- Heat a frying pan. Once it is warmed up, add 1 teaspoon of vegetable oil and cook the chicken.
- 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.
- Add the leek to the same pan and patiently cook on low heat. Flip the leek to brown the surfaces.
- Once the leek has cooked, return the chicken to the pan. Add 1 tablespoon of yakitori sauce and coat the meat and leek.
- 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.
- For the first bite, enjoy it as is!
- For the second bite, dip it in a beaten egg yolk!
- For the third bite, coat with green onion and sesame seeds!
- For the fourth bite, eat it soaked in chicken soup stock with mitsuba leaves and wasabi!
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 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.
So that is going to wrap this up with this exceptional food hitsumabushi-style chicken over rice recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
