Chicken Hitsumabushi

Steps

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1. 1
   Prepare the dashi stock. Add water, white dashi stock, chicken stock powder, and a pinch of salt to a small pot, bring to a boil, then turn off the heat. The stock can be made ahead and reheated before serving.
   ≈1:52
2. 2
   Chop the green onions. Remove the root, align them, then finely chop into small segments.
   ≈2:19
3. 3
   Prepare the chicken thigh. Pat dry with paper towels, stretch out the skin, remove excess tendons, skin, and fat—especially the yellowish fat parts that can be gamey and blood spots. Cut in half vertically along the natural seam after rotating horizontally.
   ≈2:35
4. 4
   Lightly coat a frying pan with vegetable oil, spread it evenly over medium heat, and warm for about 30 seconds. Place the chicken skin-side down and cook over medium heat for about 3 minutes until golden brown.
   ≈3:19
5. 5
   Once oil splutters vigorously, wipe away excess with paper towels (watch for splatters). Check the color, flip, cook the other side over medium heat for about 1.5 minutes, add 1 tablespoon of hot water, cover, and steam over low heat for 2 minutes.
   ≈3:52
6. 6
   Flip again and cook the skin-side over medium heat for about 1 minute to crisp it up, then transfer to a plate.
   ≈4:54
7. 7
   In the same pan, add soy sauce, mirin, sake, and sugar. Bring to a boil and cook until the sauce thickens slightly.
   ≈5:25
8. 8
   Return the chicken to the sauce, quickly coat it by turning 1-2 times, then remove immediately—overheating will toughen the meat. Cut into bite-sized pieces.
   ≈5:54
9. 9
   Place rice in a bowl, sprinkle with torn roasted seaweed, drizzle with remaining sauce, top with chicken, and drizzle with more sauce.
   ≈6:26
10. 10
    Garnish with green onions, wasabi, and roasted sesame seeds to taste. Halfway through eating or whenever you want to change the flavor, pour the warm dashi broth over the rice and eat.
    ≈7:05