[Ingredients (for 2 people)]
Chicken breast: 1 piece
(A) Rich soup stock and lotus root soup : 2 packets
(A) Ginger, garlic: 1 teaspoon each
(A) Soy sauce: 1 teaspoon
(A) Cooking sake: 2 tablespoons
Green onion: 1 stalk Sesame oil: 1 tablespoon
Rice: 2 cups
(B) Miso: 1 teaspoon
(B) Rich soup stock and lotus root soup: 1 bag
(B) Ground sesame seeds: 1 tablespoon
(B) Ponzu sauce: 3 tablespoons
【How to make】
1. Finely chop the white parts of the green onions, reserving half for the sauce. Mix all of (A) in a plastic bag, add half the finely chopped green onions and mix again. For an even better aroma, top with shiso leaves or mitsuba (Japanese parsley) if desired.
2. Add chicken breast to 1 and rub together.
3. Put the rice in a rice cooker and pour in a little less than 2 cups of water. Cut the green part of the green onion into pieces about 10 cm wide and place it on top of the rice, then place the rubbed chicken breast on top of that.
4. Put any remaining seasonings into a plastic bag, drizzle with sesame oil, and cook in normal rice cooking mode.
5. Once cooked, remove the meat and cut it into strips, then serve it on top of the rice. Pour the sauce made by mixing (B) and the remaining half of the white onion on top and it's done.
⭐︎A Japanese twist on the Thai dish Khao Man Gai.
Since it is cooked in a rice cooker, the meat has a firm texture.
The miso and dashi sauce go perfectly together.
