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Marinated chicken and shiitake bibimbap

Ingredients for 2 people

Directions

1. Cook Tsuyahime rice. If you don’t know how to cook rice in a pan, we’ve got you. Take a look at this article : How to cook rice in a pot

2. Rehydrate the shiitake for at least 30 minutes. Shred the carrots and cover them with salt to let them disgorge for 30 minutes. Dice chicken breasts and marinate for 30 minutes in 10 cl of Yagisawa less salty soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of mirin, 3 tablespoon of mirin, 2 minced garlic cloves, minced ginger and sliced green onions.

3. Stir fry carrots and set aside. Cook spinach in boiling water for 5 to 10 seconds and transfer directly to cold water or water with ice cubes to stop the cooking process. Gently squeeze to remove excess water and season with 2 tablespoons of sesame oil and roasted sesame seeds. Set aside.

4.Stir fry shiitake with 1 tablespoon of vegetable oil, 1 minced garlic clove and 1 tablespoon of soy sauce then set aside. Cut cucumber into thin strips and set aside or stir fry for a few seconds.

5. Stir fry marinated chicken until brown.

6. Plating : Fill a big bowl with cooked rice. Place each ingredient without mixing them, mimicking a quadrant and leaving the middle empty. Put a raw egg yolk in the middle. The egg yolk can be replaced with an egg sunny side up. You can also slightly season each ingredient with sesame oil but keep in mind that sesame oil flavor can be really strong. Avoid cooking with sesame oil as it tends to burn when in contact with high temperature. We also recommend thoroughly whipping your pan after stir frying each ingredient to avoid colors mixing together and getting a more aesthetically pleasing result.

Enjoy !

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