A steaming bowl of Japanese rice topped with cubes of glossy chicken jelly, silky scrambled egg, sesame, nori, and scallion. The heat of the rice melts the jelly into an intense sauce, with a reliable method for the home.
Ingredients
- 320 g Japanese sushi rice
- 430 ml cold water
- 240 g ginger chicken broth jelly
- 600 g chicken wings
- 900 ml water for broth
- 70 ml Japanese soy sauce
- 50 ml mirin
- 50 ml cooking sake
- 12 g light brown sugar
- 20 g fresh ginger
- 2 sheets gelatin sheets
- 4 pieces eggs
- 1 tbsp neutral oil
- 2 tbsp toasted blonde sesame seeds
- 2 sheets nori sheets
- 2 sprigs scallion
- to taste fine salt
Method
- Rinse the Japanese rice in several changes of water, swirling it gently, until the water runs almost clear; drain until the grains appear matte.
- Cook the rice with the cold water covered, then let it rest off the heat without lifting the lid; the grains should be glossy, tender, and still very hot.
- Prepare the ginger chicken broth jelly in advance, then cut it into small, clean, cold cubes; it should jiggle slightly but hold its shape.
- Beat the eggs with a pinch of salt, then cook them in an oiled skillet over low heat, stirring constantly; stop as soon as they are set but still soft.
- Thinly slice the scallion, snip the nori into strips, and keep the toasted sesame ready near the bowls to assemble without letting the rice cool.
- Divide the piping-hot rice among ceramic bowls and fluff it with a spatula so the steam rises well.
- Immediately top with the soft egg, chicken jelly cubes, nori, sesame, and scallion; the jelly should start to melt upon contact with the rice.
- Serve immediately and mix at the table, until the jelly turns into a glossy sauce that coats every grain.
Nutrition
Per serving
- Energy
- 669.6 kcal
- Protein
- 52.35 g
- Carbohydrate
- 74.09 g
- Fat
- 14.41 g
- Fibre
- 1.91 g
- Calcium
- 66.13 mg
- Iron
- 1.65 mg
- Magnesium
- 39.95 mg
