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Chicken donburi by Umami Matcha Café

Ingredients for 2 people

  • Rice : 1 volume of uncooked Tsuyahime rice ou 2 trays of instant rice. In this recipe, 1 volume of rice is 160g
  • Vegetables : 1 or 2 carrots, 1 chinese cabbage (bok choï), 6 asparagus, 2 baby leeks and soy sauce
  • Chicken : 200g of chicken (chicken breast or aiguillettes for example), 2 tablespoons of ponzu, 100g of panko, ½ lemon, flour, 1 egg, frying oil and a little bit of ginger

Directions

1. Rice : Rinse the rice several times by rubbing it between hands until the water is clear then drain. Put the rice into the rice cooker, add accordingly 1,3 volume of water for 1 volume of rice. To cook rice, always use the 1:1.3 rice to water ratio, regardless of the amount of rice used. Let sit for 15 to 30 minutes then turn on the rice cooker. If using instant rice, follow the instructions on the pack.

If you do not own a rice cooker and do not know how to cook rice in a pan, take a look at this article : «how to cook rice in a pan» !

2. Vegetables : Dice and cook the carrots. Cut cabbage and baby leeks then stir fry in a pan with asparagus, a dash of olive oil and soy sauce to brown the vegetables.

3. Chicken : Marinate the chicken for at least an hour in 2 tablespoons of ponzu, 2 tablespoons of soy sauce, a little bit of lemon juice and ginger, salt and pepper. Meanwhile, pour flour in a container, one beaten egg in another and panko in a third bowl. Once marinated, dip the chicken in flour, beaten egg and lastly, panko. In a frying pan, warm up the frying oil and once the oil is hot, fry the chicken until brown, for 3 to 4 minutes each side.

4. Plating : Put cooked rice in a bowl, add vegetables, chicken and drizzle with tonkatsu sauce if desired.

Enjoy !

 

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