Ochazuke

Leftover rice revived by pouring hot green tea or dashi over it, topped with pickles, nori, and sesame.

Ingredients

• 1 kg chicken thighs
• 400g short-grain rice
• 2 tbsp grated fresh ginger
• 1 1/2 tsp cracked black pepper
• 3 tbsp neutral vegetable oil
• a generous handful of scallions
• a handful of fresh chives, chopped
• toasted sesame oil, for serving
• 500ml dashi stock
• 1/2 tsp white sesame seeds
• 200g napa cabbage
• a generous spoonful of pickled ginger

Instructions

1. 1

   Gather and prep the panko breadcrumbs and thinly sliced beef, measuring everything out so it is ready to go.

2. 2

   Heat toasted sesame oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced scallion whites and napa cabbage, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the thinly sliced beef, season with shichimi togarashi, and cook until just done, about 5 mins.

5. 5

   Warm the panko breadcrumbs alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the panko breadcrumbs and spoon the cooked mixture over the top.

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