Chilled Chicken Ochazuke (Rice Porridge)

• 1/2 cut Chicken breast meat
• 400 ml Chicken stock
• 2 tbsp Sake
• 1 tbsp Mirin
• 1 * Usukuchi soy sauce, salt
• 1 Roasted sesame seeds, nori seaweed, yuzu pepper paste
• 2 rice bowls' worth Plain cooked rice
• 1 Your choice of vegetables

1. Discard the chicken skin and thinly slice the breast meat.
2. Lightly coat in katakuriko.
3. Put chicken stock soup in a pot, add the ingredients marked with a *, boil, add the chicken from Step 2, and remove from heat.
4. Once it cools down, chill in the refrigerator.
5. Briskly rinse the cooked rice in water, drain in a strainer, and transfer to a serving bowl.
6. Pour the chilled soup, then top with the chicken, yuzu pepper paste, sesame seeds, and nori seaweed.

chicken breast meat, chicken, sake, mirin, usukuchi soy sauce, sesame seeds, rice, vegetables

Taken from cookpad.com/us/recipes/188089-chilled-chicken-ochazuke-rice-porridge (may not work)