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Ingredient
Sanshō Miso Chicken Rice Bowl
Introduce
Chef :
Hiroko ListonSanshō Miso Chicken Rice Bowl
The other day, my daughter gave me a small jar of ground Sanshō peppercorns. She said she would never use it as she would never cook Eels. I told her Sanshō is not only for grilled Eels, and she could use Sanshō for anything just like Ground Pepper. If you have Sanshō and don’t know how to use it, here is one recipe. ‘Quick & Easy Canned Sardines Rice Bowl’ is also recommended.
Ingredient
Food ration :
1 ServingCooking time :
10 minutes
1 pinch
Salt
1 teaspoon
Oil *I used Canola Oil
1 tablespoon
Miso
1 tablespoon
Mirin
1/2-1 teaspoon
Sugar *alter the amount
1/4 teaspoon
Ground Sanshō *pus extra
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl. *Note: If more saltiness is required, depending on the saltiness of the Miso, you can add a small amount of Soy Sauce.
* Step 2
Cut Chicken Fillet into bite-size pieces and season with 1 pinch Salt. Prepare all other ingredients.
* Step 3
Heat Oil in a small frying pan over medium heat, cook Chicken pieces. When Chicken pieces are nicely browned and cooked, add white parts of Spring Onion and cook for a minute, then add green parts.
* Step 4
When Spring Onion is cooked, remove from the heat. Add the Sauce to the hot pan, and stir to combine. *Note: Remaining heat cooks the sauce.
* Step 5
Half fill a bowl with warm Cooked Rice and cover it with the Chicken and Spring Onion mixture. Add Egg, sprinkle with extra Sanshō, and enjoy.
Note: if there is a photo you can click to enlarge it
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