Japanese Rice with Chicken Yakitori
Easy Japanese fried rice with tart pickled ginger and topped with smoky grilled Chicken yakitori.
Ingredients
Prepare the Fried Rice
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Sesame oil 30 ml
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Rice, short grain, cooked and cooled 1.25 L
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Beans, Edamame 300 g
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Mirin 30 ml
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Soy sauce, low sodium 60 ml
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Ginger, pickled, sliced 130 g
Prepare the Chicken Yakitori
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Soy sauce, low sodium 120 ml
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Mirin 30 ml
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Maple syrup 30 ml
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Chicken Thighs, diced 750 g
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Green onions, sliced 2 each
Preparation
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Prepare the Fried Rice
- Heat the sesame oil in a wok or large frying pan over high heat. Add the rice, edamame beans and cook, stirring, for 2 minutes. Add the mirin, soy sauce, and Knorr Intense Flavour Miso Umami and pickled ginger and cook for 2–3 minutes.
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Prepare the Chicken Yakitori
- In a bowl, combine soy sauce, mirin, Knorr Intense Flavour Intense Smoke and maple syrup. Add the chicken and green onion and toss to coat. Cover and set aside for 5 minutes to marinate.
- Thread the chicken and green onion onto skewers, reserving the marinade. Heat a char-grill pan or barbecue over high heat and char-grill or barbecue the skewers for 3 minutes each side or until cooked through.
- Place the reserved marinade in a small saucepan over high heat and cook for 2 minutes or until heated through and thickened slightly. Serve the chicken and rice and Garnish with shredded nori, sesame seeds and togarashi if desired.