Ingredients (serves one person)
※Can be replaced with general beef leg
※Can be replaced with any general pork loin
|Omi Black chicken:
※Can be replaced with general chicken leg
|Yuzu and pepper:||as needed|
|Salt and black pepper:||as needed|
|Olive oil:||as needed|
|Sesame oil:||as needed|
|Fine chili pepper shreds:||as needed|
|Soy sauce:||25 g|
|Japanese rice wine (mirin):||20 g|
|White roast sesame seeds:||as needed|
|Green onion:||as needed|
Sprinkle Omi beef and pork loin with salt and black pepper and fry in a frypan until the beef is medium-rare and pork is thoroughly heated.
Spread yuzu pepper on the non-skin side of the Omi Black and fry the skin side on low heat until crispy.
In a frypan with sesame oil, sauté the onion sliced into 5 mm strips, on high heat.
Put rice in a bowl and put the onion and meats on top.
Sprinkle chopped green onion, fine chili pepper strips and white roast sesame seeds on top.
Put (A) in a saucepan and bring to a boil. When it gets thick, put it in a small bowl. The sauce is to be put on the side and added to the rice bowl if so preferred.
Tip from Chef Kimijima of Koishikawa Terrace:
If the onion is sautéed with some of its crispiness intact, the final rice bowl will have many enjoyable textures.
Recipe by:Koishikawa Terrace