Chicken Chazuke Rice
1.
Add refined salt, cooking wine, black pepper and sesame oil to the chicken thighs and marinate for half an hour
2.
Put the kombu in clear water, boil on low heat and let cool, filter out the clear soup for later use
3.
Soak the sencha in hot water
4.
Mix equal amounts of sencha and clear soup into tea soup
5.
Heat the pan with oil and fry the chicken thighs
6.
Serve the rice, top with chicken thighs, sprinkle with shredded seaweed, and garnish with flying fish roe
7.
Slowly infuse tea soup and enjoy
8.
Another salmon chazuke garnished with wasabi.