Rice Bowl with Bamboo Shoot Stripes & Minced Chicken for a Spring Feast
Cooking time：30 minutes Calories: 366kcal
- Helpful One-Point Tip：
Add the seasoning to the minced chicken, and stir-fry on medium heat like roasting them.
Ingredients (2 to 3 Servings)：
- 150g Minced Chicken
- 1 small（about 100g）Bamboo Shoot
- 2 Eggs
- Some Sugar and Salt
- 1 teaspoon Water-Dissolved Katakuri-Ko (Potato Starch)
- Some Vegetable Oil
- 1 tablespoon (9g) Sugar
- 2+1/2 tablespoons (37.5ml) Bara Koikuchi Soy Sauce
- 1～2 tablespoons (about 25ml) Sweet Sake
- 1/3 cup (about 40g) Green Peas
- 2～3 bowls (300～450g) Steamed Rice
- 2～3 Cherry Blossom Flowers (if available)
(Dissolve one part of katakuri-ko in one to two parts of water)
Slice the bamboo into small stripes. Cook the green peas in a small amount of boiling water until softened.
Beat the eggs in a bowl. Add the sugar, salt and 1 teaspoon of the water-dissolved starch. Blend them thoroughly. Coat the pan thinly with the vegetable oil, and pour the egg mixture into the pan. Spread the egg mixture evenly. When the surface firms up, flip it over and continue cooking. Then, place the egg sheet onto a plate. Cook several egg sheets likewise. After you cook all egg sheets, leave them to cool down. Then, cut them into thin stripes.
Heat the vegetable oil in a small pan, and add the bamboo shoot stripes and minced chicken. Loosen the minced chicken well. Stir-fry them until the chicken turns white. Then, season them with the sugar, soy sauce and sweet sake, and continue cooking until the sauce is cooked down.
Place the steamed rice into a proper bowl, and top the ingredients you cooked in the steps above on the top of the rice. Finally, garnish it with cherry blossom flowers (if available).
The Key Item in this recipe：
Bara Koikuchi Soy Sauce (Koikuchi soy sauce means dark-colored, general-use soy sauce.)