Open Umay
Japanese
Transforming furikake gohan (Food Wars)
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, just like in Food Wars, but with a reliable method for the home.
4 servings
Ingredients
Japanese sushi rice320 g (11.3 oz)base
cold water430 ml (14.5 fl oz)pantry
ginger chicken broth jelly240 g (8.5 oz)prepared_component
chicken wings600 g (1.3 lb)base
water for broth900 ml (3 3/4 cups)pantry
Japanese soy sauce70 ml (2.4 fl oz)pantry
mirin50 ml (3 1/3 tbsp)pantry
cooking sake50 ml (3 1/3 tbsp)pantry
light brown sugar12 g (0.4 oz)pantry
fresh ginger20 g (0.7 oz)pantry
gelatin sheets2pantry
eggs4pairing
neutral oil1 tbsppantry
toasted blonde sesame seeds2 tbspgarnish
nori sheets2garnish
scallion2 sprigsgarnish
fine saltto tastepantry
Steps
- 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.
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