Sort ingredients
willa
QR Code
Listen
Pdf
Marinate chicken thigh with grated ginger, Kewpie mayo, and soy sauce.
Soak the rice at least 30 mins before cooking.
In a non-stick pan, add soaked rice, shio kombu, and water (about ½ the usual amount).
Cook the rice until it absorbs the liquid, creating a pan base.
Add the marinated chicken to the pan.
Cook until the chicken is done and the mayo, ginger, and soy sauce are caramelized and stuck to the pan.
Allow the rice to absorb the chicken juices.
Finish with fresh chopped green onions, toasted sesame seeds, and togarashi.