Chilled Chicken Ochazuke (Rice Porridge)

Chilled Chicken Ochazuke (Rice Porridge)

This is seasoned with yuzu pepper paste. I boosted the taste of the chicken and made the dish easy to digest. Try this chilled!

Ingredients: 2 servings

Chicken breast meat
1/2 cut
Chicken stock
400 ml (water with 1 tablespoon of chicken soup stock granules)
2 tablespoons
1 tablespoon
* Usukuchi soy sauce, salt
as needed
Roasted sesame seeds, nori seaweed, yuzu pepper paste
to taste
Plain cooked rice
2 rice bowls' worth
Your choice of vegetables
to taste


1. Discard the chicken skin and thinly slice the breast meat.
2. Lightly coat in katakuriko.
3. 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.
4. 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.