Easiest Way to Prepare Perfect Hitsumabushi-style Chicken over Rice

Hitsumabushi-style Chicken over Rice. #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.

If you cook the chicken for too long it will become tough. 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. You can cook Hitsumabushi-style Chicken over Rice using 10 ingredients and 10 steps. Here is how you cook it.

Ingredients of Hitsumabushi-style Chicken over Rice

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

The dish is also served in. 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. Take your ramen to the next level with this delicious, overstuffed number!

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!.

To taste this particular chicken and rice you can get yourself to Midtown or try this home version by Kenji, a spot-on rendition of the street food classic. Marinated in oregano, lemon, and coriander, chicken thighs are browned, chopped into chunks and served over a pile turmeric-yellow rice. Hitsumabushi (櫃まぶし) is a dish in which eel is dipped in soy based sauce, then finely sliced and spread over rice. At first it is eaten as is, but the diner can add condiments such as scallion and seaweed. Beyond that, the diner can even add broth or green tea (specifically sencha) to enjoy it as a.