Chicken Fillet Tororo Donburi

A moist, steamed chicken fillet topped with grated nagaimo, an easy-to-digest rice bowl.

Ingredients

Instructions

1. 1

   Remove the sinews from the chicken fillets, sprinkle with a dash of sake, wrap in cling film, and steam by heating in a 600W microwave for 2 and a half minutes.

2. 2

   Peel the nagaimo and grate it to make tororo.

3. 3

   Finely shred the steamed chicken fillets and arrange them on top of the cooked rice.

4. 4

   Pour the tororo over, drizzle with soy sauce, and scatter with shredded nori. Serve.