A (1 tablespoon sake, 50 ml water, 1/2 teaspoon chicken soup stock powder)
B (2 pinches of sugar, 1 tablespoon soy sauce, 2/3 tablespoon curry powder)
pinch of salt and pepper
2 bowls warm rice
small quantity of mitsuba herb (or trefoil)
Chop the garlic, ginger and naga-negi onion finely. Slice the shiitake mushrooms thinly.
Put the oil, garlic and ginger in a frying pan and heat. When the aroma is released, add naga-negi onion and saute briefly.
Add the ground chicken, shiitake mushrooms and A mixture, and stir until the meat turns light brown. Add B mixture and fry thoroughly. Season with salt and pepper at the end of cooking.
Put the rice into bowls and top with the chicken crumble prepared in 【3】. Garnish with julienne-striped mitsuba herb.
Underage drinking is prohibited. Don't drink and drive.
Pregnant women should not drink alcohol. Drink responsibly.
Please recycle cans or bottles after you drink.