RECIPELight and healthy Chicken and egg rice bowl using Ponzu (soy sauce with citrus)
Light and healthy Chicken and egg rice bowl using Ponzu (soy sauce with citrus)
- #chicken thigh
- #refreshing
- #rice bowl
Material 2people | |
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Awaodori chicken thigh | 250g |
★ginger(cut into fine strips) | 10g |
★ponzu (soy sauce and citrus juice) | 50cc |
★water | 50cc |
green shiso leaves (perilla): cut into fine strips | 10 leaves |
cooked rice | 2 servings |
tomato | 1 middle sized |
onsen-tamago (soft-boiled egg slowly cooked in boiled water or egg cooked with steam of a hot spring) | 2 |
roasted sesame | adequate amount |
Recipe / How to make | |
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Step1 | Cut the chicken thigh in 1.5 cm sized square. |
Step2 | Put ★ in a pot and bring to a boil at medium heat. Put Step1 in and heat until the chicken is cooked. |
Step3 |
Prepare rice in bowls for each serving, place the cooked ingredients on top of rice with a skimmer. Remove the scum from the remaining soup and pour into the rice bowl at your preference. |
Step4 |
Garnish Step3 with tomato cut into wedges, green shiso leaf (perilla) strips, and a onsen-tamago. Sprinkle some sesame on top and serve. |