Sanshō Miso Chicken Rice Bowl Recipe by Hiroko Liston
Cooking Instructions 10 minutes 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. 2 Cut Chicken Fillet into bite-size pieces and season with 1 pinch Salt. Prepare all other ingredients. 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. 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. 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. 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. 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. 2 Cut Chicken Fillet into bite-size pieces and season with 1 pinch Salt. Prepare all other ingredients. 2 Cut Chicken Fillet into bite-size pieces and season with 1 pinch Salt. Prepare all other ingredients. 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. 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. 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. 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. 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. 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple Slaw Fresh Blackberry lce cream 🍨 Simple bok choy chicken soup Mug cake Leftover Rice Cakes 2023 Apple Slaw Fresh Blackberry lce cream 🍨 Simple bok choy chicken soup Mug cake Leftover Rice Cakes 2023 Cheese spread corn toast 🌽 Cinnamon Rolls with Lemon Custard and Cream Cheese Lemon Custard 2min brownie😋 Courgette, carrot and sweet potato soup Simple bok choy chicken soup Parmesan meat pie Red Velvet Bull Kiwi mango spritzer Monsoon Fruit Cocktail Salad Cheese spread corn toast 🌽 Cinnamon Rolls with Lemon Custard and Cream Cheese Lemon Custard 2min brownie😋 Courgette, carrot and sweet potato soup Simple bok choy chicken soup Parmesan meat pie Red Velvet Bull Kiwi mango spritzer Monsoon Fruit Cocktail Salad