Hitsumabushi-style Chicken over Rice

This hitsumabushi (eel cooked with sweetened soy sauce over rice) style chicken is easy to make but delicious. You can enjoy 4 different ways!

Ingredients: 1 serving

Chicken thigh
130 g
Cooked rice
200 g
Chinese chicken soup stock (Recipe ID: 1024547)
300 ml
Yakitori Sauce (Recipe ID: 1413578)
2 tablespoons
Japanese leek
a small amount
Sesame seeds
a pinch
Green onions or scallions
a small amount
a small amount
Egg yolk


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!

Story Behind this Recipe

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