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Japanese-style chicken soboro fried rice | Kottaso Recipe's recipe transcription

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

鶏むねひき肉 : 700g
(A) Salty sauce (for soboro) : 大さじ3
(A) Sake : 大さじ1と1/2
(A) Mirin : 大さじ3
(A) Chin dashi (4 times concentrated) : 大さじ1/2
(A) Sanon Tou : 大さじ2
(A) Grated ginger : 大さじ1
ご飯 : 2合
かまぼこ : 半分
大葉 : 20枚
万能ねぎ : 1束
Beaten egg : 4 pieces
醤油（チャーハン用） : ひとまわし
チーユ : 1 tablespoon
塩胡椒 : 適量
味の素 : 適量

Time required

45minutes

Procedure

1) Make chicken soboro 01:00
Put minced chicken breast and (A) in a frying pan. Put it on the fire to remove the water.
2) Cut the ingredients 02:52
Cut the kamaboko into diced pieces. Cut the perilla into small pieces. Cut off the root of all-purpose onion and cut into small pieces.
3) Make fried rice 05:49
Lightly heat the frying pan and add the chiyu. Add beaten egg and cook for about 70%. Add rice and 2 kamaboko and mix well. Add the perilla leaves 1 and 2 and mix gently. Add salt and pepper and Ajinomoto to adjust the taste. Sprinkle soy sauce (for fried rice) on the edge of the pot, add 2 all-purpose onions and mix.

Point

・ Use hard-cooked rice.
・ Sesame oil may be used as a substitute for chiyu, but using chiyu will give a better finish.
・ Sanon tou may be replaced with ordinary sugar.
・ If you use raw ginger, it will be more delicious.