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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I had a dish similar to this in the Tom Bradley International Airport while traveling to Korea this summer. I loved it so much that I searched the web to find something that tasted like it. This is really close. You have to top it with the red pickled ginger though, that is what really makes this dish! Ingredients:
2 cups short-grain rice |
1 teaspoon salt |
1/3 cup soy sauce |
2 tablespoons sugar |
2 tablespoons sake |
1 small onion, thinly sliced |
1 tablespoon oil |
1 lb boneless skinless chicken, cubed |
2 tablespoons cilantro, chopped |
pickled ginger, red (beni shoga) |
Directions:
1. In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.
2. In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.
3. In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3-5 minutes. Add chicken and continue stirring for 2 minutes, then add 1/2 cup soy-sake sauce and stir until chicken is cooked, 2 minutes longer.
4. Divide rice among 4 bowls. Top with chicken, remaining sauce, and cilantro. Serve with ginger.
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