Japanese Chicken Rice

Japanese Chicken Rice

Simple dish with true Japanese flavor.


2 Servings

  • Uncooked rice 2 cups (300 g)

  • Chicken thigh 150 g

  • Desired amount of carrot

  • Thin deep-fried tofu 1 piece

  • Desired amount of mitsuba

  • Kayanoya Original Kelp Stock Powder (remove from 1 packet)

  • Soy sauce 1 tablespoon

    • 01

      Mix Kelp Stock Powder and soy sauce in a small bowl.

    • 02

      Cut chicken thigh into 1 cm cubes, and shred carrot into strips 3 cm long. Pour hot water over deep-fried tofu to reduce oil, and cut into long strips.

    • 03

      In a rice cooker, mix rinsed rice with Kelp Stock Powder and soy sauce. Add 2 cups of water and other ingredients and cook.

    • 04

      Serve rice in bowls and top with mitsuba.

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