Torimeshi Chicken and Rice ｜ Our Regional Cuisines

1. Wash the rice. Add the amount of water (10 percent more water) and the kombu kelp. Set it aside for at least 30 minutes. Cook the rice as you would normally.

2. Carefully heat a heavy pot and spread the oil evenly in the pot. Thoroughly fry small chunks of chicken.

3. After you fry #2 thoroughly, add sake, cover the pot with a lid, and simmer for a while. Next, add light soy sauce and simmer for a little while longer. (If you want to add something extra, mix in a little regular soy sauce.)

4. When the rice is cooked, let it steam thoroughly. Add #3, including the soup, and stir well.