| Chicken Teriyaki Bowl (Toriniku Teriyaki Donburi) & Clear Egg Soup |
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| ■ Chicken Teriyaki Bowl(Toriniku Teriyaki Donburi) | |||
| Ingredients：(4 servings) | |||
| 500g (2 pieces) Chicken Thigh, 1 Tbsp soy sauce, 1 Tbsp sake, 1 long onion (Japanese leek), 2 green bell peppers, 1 Tbsp oil (※1 Tbsp=15cc=15ml) [Sauce] 2 Tbsp sugar, 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp soy sauce, 2 Tbsp water |
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| Directions： | |||
① Prick holes all over the chicken using a fork, and cut half.   |
② Marinate them with soy sauce and sake for 10 minutes.  |
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③ Heat oil in a frying pan.  green peppers and long onion and remove them.  |
④ chicken with skin side down over high heat. When the chicken is done both sides, remove them from pan.  |
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⑤ Add all teriyaki sauce ingredients. When boiling, return the chicken continue turning until grazed.   |
⑥ Coat the chicken with sauce and remove from heat and put long onion and green pepper  |
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⑦ Cut the chicken into 3cm.  |
⑧Transfer the chicken onto hot rice in bowls, and pour sauce over.  |
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| ■ Clear Egg Soup | |||
| Ingredients：(4 servings) | |||
| 3-1/2cup water（７００ml）,１０ｇ dried bonito flakes, 1/3 tsp salt １tsp light soy sauce, starch-water mixture（１tsp starch・２tsp water）, ２ eggs, 1/2 bunch mitsuba (trefoil) |
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| Directions： | |||
| ① Make “Dashi” (basic stock).→ Put dried bonito flakes into boiling
water. ② Put salt and light soy sauce in “Dashi” ③ Add starch-water mixture in boiling “Dashi” to thicken ④ Add beaten egg like strings, rotating the pot. When the egg floats, add mitsuba and turn off heat quickly   |
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