400 ml (water with 1 tablespoon of chicken soup stock granules)
＊ Usukuchi soy sauce, salt
Roasted sesame seeds, nori seaweed, yuzu pepper paste
Plain cooked rice
2 rice bowls' worth
Your choice of vegetables
Discard the chicken skin and thinly slice the breast meat.
Lightly coat in katakuriko.
Put chicken stock soup in a pot, add the ingredients marked with a ＊, boil, add the chicken from Step 2, and remove from heat. Once it cools down, chill in the refrigerator.
Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl. Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed.
Story Behind this Recipe
To make the chicken easy to consume, I coated the slices in katakuriko.
Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation of Recipe ID: 606999 and Recipe ID: 616302.