How to Prepare Quick Hitsumabushi-style Chicken over Rice

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Easiest Way to Make Award-winning Hitsumabushi-style Chicken over Rice. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

I had some hitsumabushi-style chicken at a yakitori restaurant in Ueno and decided to try to make it myself.

If you cook the chicken for too long it will become tough. Recipe by Cooking S Papa

Easiest Way to Prepare Any-night-of-the-week Hitsumabushi-style Chicken over Rice is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They're nice and they look wonderful. Hitsumabushi-style Chicken over Rice is something which I've loved my entire life.

Many things affect the quality of taste from Hitsumabushi-style Chicken over Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hitsumabushi-style Chicken over Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hitsumabushi-style Chicken over Rice is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can have Hitsumabushi-style Chicken over Rice using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Hitsumabushi-style Chicken over Rice:

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

Steps to make to make Hitsumabushi-style Chicken over Rice

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!

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