Recipe: Tasty Hitsumabushi-style Chicken over Rice

Inez Hoffman
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Recipe: Tasty Hitsumabushi-style Chicken over Rice
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Recipe: Tasty Hitsumabushi-style Chicken over Rice Delicious, fresh and tasty.

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.

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.

You can cook Hitsumabushi-style Chicken over Rice using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Hitsumabushi-style Chicken over Rice

  1. Prepare 130 grams of Chicken thigh.

  2. Prepare 200 grams of Cooked rice.

  3. Prepare 300 ml of Chinese chicken soup stock.

  4. It’s 2 tbsp of Yakitori Sauce.

  5. It’s 1 of Japanese leek.

  6. It’s 1 dash of Wasabi.

  7. You need 1 pinch of Sesame seeds.

  8. It’s 1 dash of Green onions or scallions.

  9. You need 1 dash of Mitsuba.

  10. You need 1 of Egg yolk.

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!

If you'd like a refined meal of unagi while exploring Ginza, then this Nagoya-style restaurant is sure to please.

Hitsumabushi-style Chicken over Rice step by step

  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 its 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!.

Unagi (freshwater eel) over hot rice is a fabulous dish any time, but my favourite way to eat grilled eel is Nagoya-style - otherwise known as hitsumabushi.

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.

The eel is grilled over high-quality charcoal that is made.

Venerable hitsumabushi restaurant Atsuta Horaiken is said to have given birth to this unique food culture.

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.